Fresh fish can be recognized by its bright, moist eyes, vivid red gills, firm and elastic flesh, and a mild smell close to that of the sea. The answer to how fresh fish is recognized and chosen doesn't rest on a single sign, but on evaluating these characteristics together.
Compared to other types of meat, fish can spoil faster, which is why it's important to check it carefully at the time of purchase. Sunken eyes, browning gills, and flesh that leaves an indentation when pressed with a finger are signs that the fish is starting to lose its freshness. As these changes progress over time, the fish's smell also becomes noticeably sharper and its suitability for consumption decreases considerably.
What Should Be Watched for When Choosing Fresh Fish?
Paying attention to the following points when choosing fish makes it easier to make a reliable decision about freshness.
- The fish's eyes should be bright, plump, and transparent; sunken or cloudy eyes should be avoided.
- The gills should be a vivid red or pink color; brown or grayish gills indicate reduced freshness.
- When the fish's flesh is lightly pressed with a finger, it should return to its original shape immediately; leaving an indentation is a sign that freshness has been lost.
- The scales should be firmly attached to the skin and shouldn't come off easily.
- The fish's smell should be mild and close to that of the sea; a sharp smell resembling ammonia indicates lost freshness.
What Mistakes Are Made When Choosing Fish?
Some common mistakes when choosing fish can lead to a wrong choice. Most of these mistakes come from relying on a single sign and overlooking the other indicators, and can be easily noticed with a careful look.
- Looking only at price or apparent size and not checking the eyes and gills can be misleading.
- Relying only on the fish's smell and not checking the texture of the flesh can cause a fish that has started to spoil slightly to go unnoticed.
- Trying to assess frozen fish by the same criteria as fresh fish can lead to wrong conclusions; the packaging date is more decisive for frozen fish.
- Taking the fish out of the cold chain after purchase and keeping it in a bag for a long time causes its freshness to drop quickly.
Does the Freshness Check Change by Type of Fish?
While freshness checks rely on similar basic principles across all fish species, some details can vary by the type of fish; for example, checking the eyes can be harder on flat fish, so more weight should be given to checking the gills and texture. For fish sold as fillets, since checking the eyes and gills isn't possible, the color, shine, and smell of the flesh become the most decisive criteria.
How Should Fresh Fish Be Stored After Being Brought Home?
Fresh fish should be put in the refrigerator as soon as possible after being brought home, and if possible placed on ice to preserve the cold chain. If it won't be cooked the same day, cleaning and washing the fish and then storing it in an airtight container in the refrigerator helps it stay fresh for a day or two longer. If it will be stored for a long time, freezing the fish is the safest option and ensures its freshness is preserved for a long time and it can be used easily when needed.
The answer to how fresh fish is recognized and chosen is evaluating the eyes, gills, texture, and smell together. These simple checks significantly reduce the margin of error when shopping for fish and help ensure fresh fish reaches the table with confidence every time.