TRUST YOUR SENSES, THEY WON’T LIE TO YOU…
1. USE YOUR EYES
- Bright clear eyes, not cloudy or glazed over, because the eyes fade quickly into gray dullness with time.
- The gills are bright red. If the fish is old, they will turn the color to brownish red.
- The scales are intact to the body and the skin ought to be clean as if the fish were still alive.
- Look for vibrant flesh. The belly should not be swollen or sunken. A distended or shriveled belly indicates that the digestive enzymes from the fish’s gut have broken down and essentially digested some of the flesh.
2. USE YOUR NOSE
- Fresh fish never ever smells fishy. It smells of the sea.
- Strong fishy smells are a bad sign, and if you smell anything like ammonia, the fish is spoiled.
3. USE YOUR HANDS
- Reach out and touch the fish if you can. It should be slippery and wet like it’s just come out of the sea.
- When pressed lightly, .It should be resilient enough so your indentation disappears.
- Fish that has hard, dry skin or is squishy and soft to the touch is fit for the bin, not your frying pan!