How To Know If The Fish Is Fresh?
When buying fish, we should always choose the freshest pieces. How do you know if fish is fresh or frozen? We teach you all the tricks to identify fish in bad conditions.
How can we ensure that the fish is fresh? It is not a trivial question. After all, it is an issue that prevails today due to the high demand for fish. And not just for now, this question can arise at any time of the year. Luckily, we have some tricks and measures to apply to ensure the quality of the fish. Let’s see them in detail.
Clues to know if a fish is fresh
The consumption of fish is essential for a healthy diet, thanks to its high protein and omega-3 fatty acid content. However, it is crucial to consume fresh fish to take full advantage of its nutritional benefits and avoid health problems. The first thing we should pay attention to when examining a fish is its appearance, which will be the first clue. With attention, we can also discover other signs of not being fresh. The smell will also be another indicative characteristic. But let’s stop with generalities and get to the point.
Clear, bright, bulging eyes
The fish’s eyes should be light, bright, and slightly bulging.
- If the eyes are “cloudy” (opaque or cloudy) and lack brightness, it is a sign that the fish is not fresh. Eye clarity is an indicator that the fish has been recently caught and stored well.
- Another important aspect is to check that the eyes are not sunken. They should be protruding, protruding a little from the face. If they are turned inward, or deflated, this may be a sign that the fish has been stored for too long or has not been refrigerated properly.
- The color of the iris should be bright, and intense if the fish is fresh. This is seen along with the opacity of the eye. A pale, cream color can be an indicator of a lack of freshness.
- Lastly, the surface of the eye should be smooth and clean. Any sign of rough texture or excessive mucous layer (it feels a little smooth, very gelatinous) is a fairly unequivocal sign that the fish is not fresh, although it could also have suffered damage during storage.
Gills or gills, always red
The gills, also known as gills, are the respiratory organs of the fish and are located on the sides of the head. They are quite characteristic and due to the presence of blood for gas exchange, they have a characteristic red color.
- The bright red or deep pink color means that the blood is still fresh, so the fish has been caught recently or is very well preserved, considered fresh. If we detect dull colors such as brown or grayish, the blood has clotted over time.
- The gills are one of the tissues that first begin to smell when the fish begins to decompose. Be careful, because the smell of the gills is a sea smell, which may be unpleasant for some people, but which indicates cleanliness. The characteristic smell of fish that is not fresh is the smell of ammonia, and we should avoid it.
- The gills, on the other hand, should be moist and smooth, not dry or slimy. The presence of excessive mucus, falling apart too easily, or a sticky texture indicates that the fish may have begun to decompose.
- In addition to excessive mucus (again, be careful when interpreting this, fish are covered in mucous secretions that form a small film throughout their body and various organs), if there are parasites or enough remains of algae or sand it is a bad sign.
Firm and smooth meat
The fish meat should be firm and smooth, opaque, and with vibrant or intense tones. The pigments in the skin oxidize, decompose, and fade as time passes.
- The meat of fresh fish should be firm and slightly elastic. If you press it with your finger, it should return to its original shape quickly. If it remains with an imprint, or the meat is very soft, it is a sign that the fish is not fresh. It also shouldn’t crumble too easily or be gelatinous; or, on the contrary, it should not be dry either.
- As we said, the meat should have a vibrant and natural color, consistent with the species of fish. For example, salmon should be a bright pink or orange hue. Additionally, in many fish, the meat should be slightly translucent, although it often becomes opaque if it has been frozen. If the meat is ashy, discolored, or has unusual spots, it may indicate a lack of freshness.
Shiny skin and firm scales
The skin of fresh fish should be shiny and moist with bright, natural colors. Dull, discolored, ashy, or oddly spotted skin suggests that the fish is not fresh.
- The skin of a fresh fish should be shiny and moist. This is probably the first sign we will look for when checking the freshness of the fish. Look for bright and natural colors, typical of the species (not all fish have the same colors, of course).
- The texture of the skin should be smooth and firm to the touch. In some fish, a slightly slippery texture is normal. It is due to skin mucus, as we explained before, but excessive mucus or a sticky texture are signs that the fish is overcooked.
- Scales are another immediate indicator: these must be firmly attached to the skin. If they come loose easily or are very loose, this is a bad sign, although it could also be due to freezing. It is advisable to check other aspects, in addition to the scales.
- Look for cuts, scratches, or lesions on the fish’s skin. While some damage may occur during catching or handling, this can affect the quality and freshness of the fish.
Fair skin mucus
One more note about skin mucus: in addition to whether it is excessive, you can check if it is yellowish or ashy, brown and opaque. These are all bad signs. The mucus should be transparent, with a thin, subtle layer that feels slippery to the touch, but not too sticky, nor with a bad smell or appearance.
Brightly colored inner skin of the belly and viscera
Like the rest of the skin, the inside of the belly must be intact. Be careful because many injuries are usually found here that are not visible at first glance. If the fish is open, the viscera should be brightly colored. If they are dull, ashy or brown, it is usually a sign of too much time. Be careful not to confuse the typical colors of the viscera (brown, red, and bright, bright cream).
Smell of the sea
As we mentioned, the smell of fresh fish is like the sea. Although it may be unpleasant for some people, it is not a strong smell. The smell of ammonia is one of the clearest indicators that fish should not be consumed. In addition to this, there are other odors such as rot, or sour and rancid odors associated with the fermentation of decomposing matter.
However, these are usually more subtle due to the saline and iodized smell of the fish. When fish has been frozen, which is the vast majority, it sometimes loses some of its fresh smell, which makes it more palatable to many people. It also makes it easier to detect strong odors once they are ready for purchase.
Signs of spoiled fish
We have basically said them indirectly. However, and to make it very clear (a fish in poor condition can be very dangerous), we are going to make a list of signs indicating that we should not consume it:
Dull or dead skin color
This will probably be the first thing we see, along with the eyes. If the skin is ashy, dull or dry, it is better to pass on the piece, as it is a fairly unequivocal sign that the fish has had better days.
Skin mucus, yellowish gray, cloudy or opaque
This signal is not only clear, but it is an immediate reason to discard the piece. Abnormally colored mucus suggests that the fish has begun to decompose, and what you are seeing are the remains of the tissue broken down by the metabolism of decomposition.
If there is mucus of this type, it is quite easy for us to find tryptamines. Tryptamines are organic compounds that belong to the family of biogenic amines. These substances are formed mainly through the bacterial breakdown of amino acids in fish. The most well-known tryptamine is histamine, which can accumulate and can cause histamine poisoning or scombroides, characterized by symptoms such as facial flushing, nausea, headache, hives, and, in severe cases, respiratory distress, or worse.
Greyish-yellowish galls
Gills that are not bright red indicate that the fish is not fresh and that its blood has had time to clot, oxidize, and decompose. So they are a fairly accurate sign of how long the fish has been stored. The duller the color, the longer it takes.
Inner belly skin separated from the meat or torn
As the belly is very close to the stomach viscera, decomposition usually begins to be noticeable in this area. If the meat has separated or is very soft in this area, it means that the fish has begun to decompose. Fish do not usually swell due to decomposition, as happens with mammals, but we will notice the smell of ammonia.
Flaccid, opaque, or rough meat
In the same way, if we notice the lack of smoothness in the rest of the body, this means that the fish has been around for quite some time. We should not confuse smoothness or firmness with rigidity. A fish should also not be too stiff, which could indicate desiccation. If the meat is, again, ashy or even rough, these are bad signs.
Ammonia smell
We have already mentioned it, but we repeat it: the smell of ammonia is an unequivocal red flag that we should not consume that fish. When the fish dies, its proteins begin to break down. This process is catalyzed by enzymes and bacteria present in the fish, which take advantage of the matter. During decomposition, proteins are broken down into amino acids and subsequently into ammonia and other nitrogenous compounds that cause this odor. This, I insist, only happens when the fish is decomposing.
Tips for buying fresh fish
Buying fresh fish is essential to ensure our health and that of those we love, as well as to be able to enjoy the food. As soon as they begin to spoil, their flavor, texture, and no less important nutritional benefits also begin to decrease in quality. With everything we’ve seen, how can we make sure the fish is fresh?
- Start by taking a look at its general appearance: if we see the described signs of fresh fish (shiny eyes and skin, normal smell), we are on the right track. But better, look at the negative signs. They are easier to detect.
- We’ve already taken a look, haven’t we? Well, it’s time to play. At the fishmonger, it is very rare that they give us trouble if we want to check the firmness of the fish, so take advantage of it. Remember to also observe if the scales are well adhered.
- Now that we’re closer, take a sniff: does it smell like the sea? Does it smell like something else? To what? Is it ammonia? Is it vinegary or sour? Is it rot? You know, avoid buying fish that has a strong or ammonia smell.
- One of the best tips for buying is to choose well-known and trusted markets and suppliers. Crafting such trust takes some time, trial, and experience. You can look for good practices in handling fish: do they use gloves? Is the establishment clean? Do they worry that there is no cross-contamination? Etc.
- You can also ask the sellers about the origin of the fish and when it was caught to ensure that it is fresh.
- Choose seasonal fish. Find out which one is in your area and, by the way, if it is caught locally. This also makes it easier to keep it fresh.
- One last tip, although this is for after buying fresh fish: keep it fresh. As? Freeze it immediately if you are not going to consume it on the same day. As we already told you, the fact that the fish is frozen does not have to diminish its freshness. On the contrary, it helps preserve it longer.