Identifying Fresh Seafood
The difference between a stellar meal and a disappointment begins at the fish counter. Learning to trust your senses over the date written on a label is the only way to ensure you are bringing home a quality product.
Trust your nose above all else.
If the display case smells like a fishing pier at low tide, the product has been sitting too long. Your nose is a more reliable indicator than any sign in the store.
- clear counter space
- chilled shopping bag
- ice packs
What goes in.
- N/AWhole fish or fillets
Checking Elasticity
Press your finger firmly into the thickest part of a fish fillet. If the indentation remains, the cellular structure has broken down; if it springs back immediately, the fish is fresh.
The method.
Examine the eyes
The eyes of a whole fish should be bright, clear, and bulging. If they are sunken or cloudy, the fish is past its prime.
Inspect the gills
Lift the gill cover. They should be a vibrant, deep red or pink. Avoid anything gray, brown, or covered in a thick, sticky mucus.
Check the skin and scales
The scales should be intact and iridescent. If you see patches of missing scales or a dull, dry surface, the handling has been poor.
Assess the fillet surface
Look for a clean, sheen-like finish. Avoid fillets that have begun to yellow or look chalky, as these signs indicate oxidation.
When it doesn't go to plan.
Ask the fishmonger to smell the fish for you; if they hesitate, they know it isn't fresh.
Shellfish like clams and mussels should be tightly closed; if they are slightly open, tap the shell—if it does not close immediately, discard it.
Frozen-at-sea fish is often of higher quality than 'fresh' fish that has been sitting on ice for four days.
The ones that keep coming up.
Is it okay if there is a little liquid in the package?
Clear liquid is usually just melting ice or natural moisture. Milky or cloudy liquid suggests bacterial breakdown.
How long should I keep fresh fish in my fridge?
Ideally, no longer than 24 hours. If you can't cook it immediately, keep it on a bed of ice in a shallow pan.
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