One of the most common complaints among seafood-haters is that they don’t like the “fishy” taste. Well I’ve got news for you: if it tastes fishy, it’s not fresh! Trust me, if you passed judgment on the entire seafood category based on a crappy carp fillet that you got from the clearance bin, you are really missing out!
So how do you know when fish is fresh? It’s not hard. In this guide, we’ll go through easy tips and tricks to make sure your fish is as delicious (and un-fishy) as it can be.
Whole Fish
When you’re dealing with an entire fish or partially-dressed fish (anything that still has the head on, basically), it becomes nice and easy to figure out whether or not it’s fresh. Just look at a couple of key things:
It’s All in the Eyes
I know it may seem kind of morbid, but look deep into the eyes of your prospective dinner. Are the eyes clouded over or sunken into the head? Bad sign! You don’t want a zombie-fish. Are they bright and clear as they day they came from the ocean? Bingo! That’s a great sign.
Look at that guy. You can practically see yourself in there, can't you?
Scales and Body
Now check out the body of the fish. Do the scales look nice and bright, or do the colors look faded? Again, bright is better, and there shouldn’t be any odd areas of discoloration. Now lightly test the firmness of the flesh with your fingers – fresh fish should be nice and resilient, not soft or mushy. Even through the plastic wrap, you should be able to tell whether or not there is a slimy film on the skin. I bet you can guess if that’s a good thing. (Hint: no.)
Bright-eyed and fresh from the sea
Pre-sliced Fish Fillets
So what if you want to buy a pre-sliced fish fillet? Many of the rules remain the same, but now you don’t have the eyes to check, which are usually the dead giveaway. But not to worry! You can still use the touch and color tests to get a good idea of the freshness.
Touch
A good, fresh fillet should generally be resilient to the touch, springing back when you lightly prod it. If it feels overly soft or mushy, that’s not a good sign. Also beware of a slimy film over the fish.
Appearance
Look for bright, even color over the whole length of the fillet. There shouldn’t be any bruises or discoloration, and watch out for fillets that look like they’re drying out at the edges. Basically, you want it to look like good sushi. (Even if you’re not a big sushi eater, most people have seen pictures of it). That’s what you want – bright, vibrant coloring (especially with salmon or tuna), a smooth, even texture, and a glistening-moist exterior.
Who's hungry?
The Golden Rule
And of course, there’s one rule that applies to just about all cuts of fish: if it smells distinctly fishy, it’s not fresh! It can smell like the ocean, maybe, but it should not smell like the stuff that you feed your goldfish. If it smells or tastes fishy, it’s been out of the ocean for much too long!
Behind the Deli Counter?
When you buy fish from behind a meat counter at your local grocery store, you are reduced to judging it purely on appearance. You can still do the eye-test for whole fish, but fillets will be trickier. So in this case, go straight to the source for information – ask the clerk at the counter how fresh the fish is.
Getting good fish from a grocery store’s meat section ultimately comes down to the grade of fish that they order, the time it takes to get there, and the method of preservation. Top stores will rush in new catches every day, but this becomes more and more difficult (and expensive) the further away you get from the ocean. But once you find a store that does stock consistently fresh fish, take full advantage of it, even if it means spending a couple of extra bucks. Your taste buds will thank you!
A Quick Word on Frozen Fish
Freezing methods have made it possible to get decent quality seafood to even the most land-locked areas at a reasonable price. Of course, you won’t want to throw sushi parties with the stuff you get from the freezer section, but it can be used for plenty of tasty cooked dishes. Here is a quick break-down of the freezing methods for fish:
Flash-Frozen: This fish was quickly frozen on board the ship or in a processing plant within hours of being caught.
Fresh-Frozen: This fish was frozen while it was still very fresh, but the freezing process itself wasn’t done as quickly. This can slightly increase the damage that freezing does to the fish’s cells. Still, it’s a good option for frozen fish.
Frozen: No guarantee on freshness at the time of freezing, no guarantee on freezing time.
Glazed: This fish has been frozen with a “glaze” of ice all around it, which protects it better from freezer burn. It can maintain its flavor longer this way, but just being glazed alone does not guarantee the freshness at the time of freezing, which is important.
“Fancy”: This is simply a code word for pre-frozen fish that has been thawed out and thrown into the deli counter at your grocery store. Pretty fancy, huh?
That’s it for this guide to spotting the freshest of the fresh fish! Trust me, if you’re someone who has been fish-traumatized because of one bad experience, you owe it to yourself to try one amazingly fresh, perfectly prepared fish fillet. One bite, and you may find yourself singing a different tune!
Till next time, bon appetit!