Most ocean fish are freshest in the late spring and summer. Some shellfish are fresher in the fall and winter. Other fish are caught year-round, so ask the worker which is the freshest option.
Spoiled fish have cloudy eyes that are hard to see through. The eyes also start sinking as the fish dehydrates.
Any signs of discoloration or fading on the fish’s skin indicate that it is starting to go bad.
Spoiled fish gills look darker red, more like a brick. Look for a uniform color on the gills as well. If there are different shades on the gill surface, the fish isn’t fresh.
Press in a few different spots. Fish sometimes bruise in different areas. A store employee may now want you touching the fish with your bare hands. In this case, ask them to push on it and watch to make sure the skin springs back.
Look especially on the edges of the fillet where it was cut. If the edges are drying out our changing color, the fillet is starting to go bad. Some fish have fibers or stripes on their skin that could look like discoloration. Check for other freshness signs if you aren’t sure.
Sometimes an uneven cut can look like tearing. The difference is that a spoiling fillet will look tight, which tears and flakes the skin. Look closer and see if the skin is actually flaking, or if there was just an uneven cut.
If the employee lets you, run your finger across the fish. If the moisture is sticky and slimy, this isn’t a fresh fish fillet.
Fish in refrigerators is generally not as fresh. The fresh fish are kept on ice.
Take the time of day into account. Most food stores are less busy during weekdays. If, however, it’s Saturday afternoon and there are no customers, then avoid this establishment. In larger supermarkets, the store could still be crowded if the fish isn’t good. Watch the fish counter specifically for a few minutes and see if anyone buys something. If some time goes by and customers seem to be avoiding the fish area, this is also a good indication that you should avoid it too.
Spoiled fish also has a mild ammonia smell. This odor also indicates that a market isn’t selling fresh fish. Fresh fish markets should smell more like salt water. There is some fish smell, but not a pungent, ammonia-like odor.
The fish area of any store should be neat and clean. Look for nicely-arranged and labeled fish. Fish pieces like heads and scales shouldn’t be visible or near the fresh fillets. Look for a store with glass counters that you can see behind. A store that doesn’t let you see behind its counters could be hiding unsanitary conditions.
Common information on seafood labels include whether the fish was freshly-caught or farmed, and whether or not it was frozen. Very reputable dealers will include the date that the fish was caught as well. Sometimes labels are technically accurate, but still misleading. For example, “Fresh salmon, previously frozen” is technically true if the salmon was frozen right away. But a frozen fish will never have the taste of a freshly-caught one, so avoid a product like this if you only want fresh fish.
It’s reasonable that an employee would not want you touching the fish with your bare hands. However, they should still be willing to show you the eyes, gills, and skin to determine if it is fresh enough.
Pay close attention to shipping costs if you order fish online. Some of these expenses can be very high, depending on where you live and what you order. Don’t hesitate to contact a seller if you have questions about their service. Ask when the fish is shipped out to determine how fresh their product is.
