10 keys to know if the fish is fresh

Now that the Christmas holidays are approaching and we all spend more time than usual in the kitchen to prepare our best recipes, can you imagine if after hours cooking our menu it is not as we expected because the product we have bought was not fresh? To avoid being deceived by telling us that the fish is fresh when it is not, we are going to give you a few keys so that you can find out for yourself just by looking at the display of the fishmonger.

In the first place, you should know that, following safety regulations and always ensuring that the product is in good condition, there is a certain margin for the fish to remain in display for a few days, although, losing part of its texture and flavor.

Bright, convex eyes?  That fish is fresh Photo: bigstock

In general, you should always avoid fish with brown tones, little shine and grayish flesh tones.

Tricks to know if the fish is fresh:

  1. Date of capture and origin: we can demand the label with the date and the place of capture or if it comes from the farm, as well as if it has been previously frozen or not.
  2. Gills / gills: It is one of the main aspects to know if it is fresh or not. They should always be red or pink or very brightly colored. If it is brown or dull, it will not be fresh.
  3. Gut: it must have abundant blood stains.
  4. Eyes: they should be shiny and transparent and convex. If they are sunken it is not a fresh fish. The iris should be black, not grayish.
  5. Odor: It must smell like the sea. It should not have a strong fishy odor or something else.
  6. Thorn: In large fish such as hake that we can buy sliced, we must pay attention to the juice that comes out of the central spine, which must also be red or pink.
  7. Touch: it must be slippery as it will still retain moisture.
  8. Scales: they must be intact. If it loses, it is not fresh.
  9. Skin: the leather must retain its original and shiny colors. It will adhere well to the meat.
  10. Meat: each fish has a flesh color more or less. For example, the emperor, the whiter, the less cool it will be. Hake and monkfish must have light pink flesh, not grayish. In sea breams or breams, it will instead be whiter. In addition, the meat should be firm, thick and with consistency, no deflation, which would be indicative of little freshness. When you press lightly with your finger, there should be no mark.