When it comes to selecting fresh fish, there’s more to consider than meets the eye. The quality of your catch can make or break the dish.
With a few insider tips, you’ll know exactly what to look for to ensure your seafood is as fresh as possible, whether you’re shopping at a bustling market or your local grocery store.
Whole fish
Skin: Opt for fish with taut, shiny, and moist skin. If the scales are lifting or dull, it’s a sign that the fish has been sitting out for too long.
Springy: Fresh fish will have firm flesh that bounces back when pressed gently with your finger. If it leaves an indentation, it’s likely not fresh.
Sparkling: The eyes should be bright, clear, and shiny. Cloudy or sunken eyes indicate the fish is past its prime.
Sea: If you’re lucky enough to be near the coast, buy your fish from local markets or even directly from the boats to ensure the freshest catch.
Fillets
Dense: Choose fillets with firm, solid flesh and no visible gaps between the layers, which indicates freshness.
Dry: Avoid fillets with liquid pooled at the bottom of the packaging – this can be a sign the fish is losing its freshness and drying out.
Date: Always check the use-by date and choose the fillet with the furthest date to guarantee it’s as fresh as possible.
Is ‘fresh’ fish always fresh?
Not always… Many fish sold as ‘fresh’ may have been previously frozen. Trawlers that stay out at sea for long periods (up to two weeks) often freeze their catch on board to maintain quality. While the fish may still be good, it’s technically no longer ‘fresh,’ so check with your fishmonger if you’re unsure.
Compiled by: Tasneem Soni
First published by Food & Home
