In foil, in carpaccio or grilled on the barbecue, fish is as good for the figure as it is delicious for our taste buds, but of course provided that it is very fresh! Indeed, sometimes forgotten for several days on fish market stalls, they can lose their good flavor in addition to causing us health concerns. And the smell of fish when cooking is even more unpleasant. However, it can be difficult to judge the degree of freshness of the product when you know nothing about it. So, how to check the freshness of fish and avoid buying fish that is not fresh? Discover all the little signs that are unmistakable and that you can spot at first glance.
1) Trust your sense of smell
Your nose is your first dirty fish detector! Indeed, with the exception of the ray which naturally smells of ammonia, finding this smell in other fish is a very bad sign. Ideally, the fish should indeed smell like seaweed or iodine. If you do not smell this good iodized smell, it is better to abstain.
2) Look the fish in the eyes to know if it is fresh
In the case of a fish full of freshness, the eyes will be rounded and will occupy the entire orbit. Furthermore, they will also be clear and shiny. If, on the other hand, you find them black and opaque, this will prove that the fish in question was caught several days ago.
3) The gills: a good criterion of freshness
With this easy tip, it’s hard to go wrong! Lift the gills (the slits at the base of the head) and look at the gills. These should be light red or pink, moist and shiny. On the other hand, if they are slimy with mucus or spottedthis is not a good sign.
4) The flesh of the fish: an indicator of whether it is fresh
If the fish is very stiff and the column adheres well to the flesh (and breaks instead of coming off), this is a sign of freshness. Visually, the flesh should also be very shiny (as if protected by a transparent shiny film), moist and firm. You can also do the test with your finger: gently press with your thumb on the flesh of the fish. If she is very elastic and compactit will then quickly return to its initial shape. A thick, soft or bloody fish that collapses when you handle it, on the other hand, does not bode well. A gutted fish must also have a light-colored abdominal wall. If it is brown or dark red, it is a bad sign.
5) Fresh fish will have “beautiful skin”
If the skin is bright color and no fadingall with a watery, transparent skin mucus and well-adhering scales (or non-existent for fish like herring or mackerel which swim in schools), so tell yourself that you have come across a beautiful piece. Be wary, however, if its skin is dull or in an advanced state of deterioration with yellowish gray and opaque mucus or scales that easily come off the skin.
6) A trusted fish store for fresh products
In a trusted fish store, the stall will obviously have a large amount of clean ice. In accordance with European regulations of 2001, each product must also be strictly labeled (preferably without directly poking the flesh). The label must then indicate: the name of the fish, the place of capture or the country of breeding and the method of production (whether fishing or farming). If possible, prefer wild fish. Furthermore, prefer to buy a whole fish rather than a fillet to ensure its freshness (and save some money in the process). Know that in general, a reputable fishmonger will not hesitate to lift the nets at your request.