2026-10-27
How to tell whether a fish is fresh
You rarely get long at the counter. Narrow it down to three places to look and the decision becomes easy.
People who handle fish every day judge it in a few seconds. It is not a difficult skill — they simply know where to look.
One: the eye
The pupil should be distinct and the white of the eye clear. As time passes it clouds over and then sinks. Be a little careful: ice can redden an eye without the fish being old.
Two: the gills
Lift the gill cover. The inside should be a bright red. Brown or grey means time has passed. This is the most reliable single check you can make at a counter.
Three: the body
Hold it and the flesh should feel firm, the tail should not droop. A soft belly means the guts have begun to go. Scales that hold fast, and a clear rather than milky film on the skin, are both good signs.
If you are buying a fillet
The cut edges should be sharp, not rounded. Avoid any pack with red liquid pooled in it. Red-fleshed fish darkens with age; white-fleshed fish loses its translucency.
Shellfish should be shut
A live shell closes when you touch it. One that stays open and does not move is dead. For anything sold in the shell, such as oysters, choose the ones that feel heavy for their size.
