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Identifying fresh fish requires paying attention to several factors: appearance, smell, texture, condition of the gills, and storage conditions. No single indicator is sufficient, as characteristics can vary depending on the species, fishing method, and time elapsed since capture.

Bright eyes, firm flesh, and shiny skin are helpful signs, but they must be evaluated together. It's also essential to ensure the fish is kept at the right temperature, stored on clean ice, and protected from contamination.

The eye must be bright

In whole fish, the eye is one of the first features to observe. It should generally appear clear, shiny, and slightly protruding, with the pupil clearly visible. A very opaque, milky, or deeply sunken eye may indicate that the product has been stored for a long time.

This criterion, however, is not absolute. In some species, the eye can quickly lose its brilliance without compromising the quality of the meat. Ice, contact with air, and handling methods can also alter its appearance.

For this reason, the eye shouldn't be used as the sole parameter. A seemingly bright fish should still be checked by smell, gills, and the texture of its flesh.

What the gills should look like

The gills of fresh fish are generally moist and characterized by a red, pink, or dark red color. The hue can vary depending on the species and depends not simply on "good oxygenation," but on the presence of blood in the gill tissue and the changes that occur after death.

As they age, the gills tend to become darker, brownish, or grayish. They can also lose moisture and take on an unpleasant odor.

You should also pay attention to any unnaturally uniform or very bright colors. The appearance of the gills should be evaluated alongside other signs of freshness, not just based on color.

When the fish is sold already gutted or headless, this control is not possible and it becomes even more important to observe the meat and the sales environment.

The smell of fresh fish

Smell is one of the most important indicators. Fresh fish should have a delicate, marine or slightly salty aroma, without any pungent notes.

A strong, ammoniacal, acidic, rancid, or fermentation-like odor indicates spoilage and the product should not be purchased or consumed. Fresh fish doesn't necessarily have to be completely odorless, but its aroma shouldn't be aggressive or unpleasant.

The odor should also be monitored after opening the package. Vacuum-packaged products may initially have a more concentrated aroma, which should fade quickly. If it persists or becomes unpleasant, it is advisable not to use the product.

The meat must be firm and elastic

The flesh of the whole fish should appear firm and well-adhered to the structure. When pressed gently with a finger, it should offer some resistance and quickly return to its shape.

Very soft, flaccid meat, or meat that retains a long-lasting impression, may be a sign of loss of freshness. A slimy, sticky, or excessively yielding surface also requires attention.

However, texture varies between species. Some fish have naturally more tender flesh, while others have firmer fibers. The comparison must therefore be made considering the product's specific characteristics.

In filleted fish, the fillets should maintain a regular shape and not fall apart at the slightest touch. Very dry, dark, or yellowed edges may indicate prolonged storage or excessive exposure to air.

Skin, scales and natural mucus

The skin of fresh fish is generally shiny, moist, and still characterized by its colors. The scales, when present, should be well-adhered and not easily detached.

A thin layer of natural, transparent, and non-odorous mucus may be present on the surface. This film should not be confused with a thick, opaque, or sticky substance that can appear during deterioration.

A very dry, discolored, or separated skin indicates a loss of quality. However, appearance can also be influenced by the species and the treatment it underwent during fishing and transport.

Observe the abdomen

In whole fish, the abdomen should be intact, not excessively swollen, and free of abnormal lacerations. A very soft, discolored, or open ventral area may indicate tissue loss.

If the fish is gutted, the internal cavity should appear clean and free of unpleasant odors. Any residue should be removed before preparation by quickly rinsing the cavity under cold water and drying it.

An intact abdomen does not alone guarantee freshness, but completes the evaluation of the entire product.

How to recognize fresh fillets

The fillets should have a moist but not slimy surface, a typical color for the species, and a firm consistency. They should not have dry edges, brown spots, or cloudy liquid at the bottom of the package.

A slight color change may be natural, especially in fish with pigmented flesh. Noticeable alterations, accompanied by a bad odor or loss of consistency, indicate poor quality.

The meat should hold together well. If the fibers separate easily and the fillet appears flaky, the product may have been stored for a long time or handled improperly.

Check the sales counter

The conditions at the point of sale also provide important information. Whole fish should be placed on plenty of clean ice, with the body kept cold and without any stagnant dirty water.

Fillets and pre-prepared products should be placed in refrigerated displays and protected from contact with other foods. The counter should appear tidy, clean, and free of strong odors.

It's helpful to check the available information on the species, origin, production method, and whether it was previously frozen. A thawed product may be perfectly usable, but it must be sold as such and should not be refrozen at home without first cooking it.

Freshness and safety are not the same thing

Good appearance doesn't eliminate all risks. Some microorganisms or contaminants don't immediately alter color, odor, or consistency. For this reason, it's essential to respect the cold chain.

After purchasing, fish should be transported home quickly, preferably in a cooler on hot days. It should be stored in the coldest part of the refrigerator, in a clean, well-protected container.

It's best to cook it as soon as possible. If you don't plan on using it soon, it can be frozen, as long as it's fresh and hasn't been thawed.

In conclusion

Fresh fish generally has clear eyes, moist gills, firm flesh, shiny skin, and a delicate odor. These signs should be observed as a whole, also considering the species and the conditions of sale.

A foul odor, slimy flesh, brownish gills, and very soft tissue are sufficient reasons to avoid the product. Choosing a reputable retailer, checking the refrigeration system, and storing the fish properly after purchase will ensure tastier and safer preparations.