Firstly, we look at the flesh/ meat of the fish.
The meat/ flesh of the fish should be firm and not mushy & soft.
So the meat/ flesh should be able to bounce back when pressed with your fingers.
Secondly, we should use our sense of smell to smell if the fish is fresh.
By sniffing, we smell if the fish smell fresh (like the ocean/freshwater) which shows that it is fresh or has a fishy smell which indicates that it is not fresh.
Thirdly, we should use our sense of sight to check the eyes of the fish if the head is still intact.
By observing, we check to see if the eyes of the fish is cloudy (not fresh) or if it is fresh, it is supposedly bright & clear. The eye should be also be a little bulging if it is fresh.
Fourthly, the gills of the fish if sold in whole should be bright pink/ red and wet, and not suppose to be dry/ slimy.
Fifth, if the fish is being bought in fillets/ steaks, it should not be bruised. It should be moist with no form of discolouration. The flesh/ meat should also not separate from itself or any forms of gaps in the meat, as it indicates that the fish is not fresh.
Lastly, if there is any signs of brown/ yellow edges with a spongy consistency and discolouration, it shows that the fish is aging and the fish might not be fresh.
Above are the steps to check to ensure the fish you buy is fresh and have a good quality.
HEY THERE! Thank you for the informative read you've provided such as the selection of fishes for their quality and freshness. in addition providing information on how the fish meat could be prepared to retain, or enhance the uniqueness in the texture of their meat will be helpful of beginner cooks like meee!
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