The eyes, gills, texture and smell of fish can offer clues about quality when shopping; they do not prove safety on their own. Choose fish from an identifiable source that is kept refrigerated or displayed on clean ice.
What Should You Look For in Fresh Fish?
Clear, bright eyes, firm flesh and red gills are desirable features in whole fresh fish. The flesh should spring back when pressed gently. Do not buy fish with a sour, rancid or ammonia-like smell. Watch for drying, darkening and discoloration around fillet edges. Previously frozen fish may not look the same as fresh fish; do not judge it by eyes or color alone.
Common Mistakes When Choosing Fish
For frozen products, checking only the packing date is insufficient. Check that the package is intact, the product is frozen solid and the storage instructions are appropriate. Avoid packages with excessive ice crystals or signs of thawing. A suitable appearance does not prove that the cold chain has been maintained.
Does the Check Vary by Type of Fish?
Fillets do not have the eyes and gills that can be inspected on a whole fish. Species, processing and previous freezing can affect appearance. Ask the seller about the species and whether the fish is fresh or thawed. Do not apply a single color, size or smell criterion to every product.
How Should Fish Be Stored at Home?
Refrigerate it promptly. If it will be used within two days of purchase, store it in a clean refrigerator at or below 4 °C / 40 °F; if it will be used later, freeze it while it is still safe. Use a leakproof container and keep raw fish juices away from ready-to-eat foods. Freezing does not restore spoiled fish. These checks help with selection and storage; they do not replace safe preparation and cooking.
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