Choosing fresh fish seems simple, but there are details that escape most consumers. A shiny appearance is not always synonymous with quality, and even in refrigerated supermarket displays there are signs that indicate a lack of freshness. The good news is that these signs are easy to spot if you know what to look for.
In coastal countries, such as Portugal, fish consumption is high and trust in the seller is often automatic. However, food safety experts advise paying extra attention, especially when purchasing outside traditional markets.
Eyes and gills that say it all
Researcher Mats Carlehög, from the Norwegian institute Nofima, one of the main European food and biotechnology research institutions, recalls that “the eyes are the first indicator: they should be clear, shiny and slightly protruding. When they are grey, opaque or sunken, the fish has already started the deterioration process.”
The gills also deserve attention. “They are the most reliable parameter, if they are still red or pink, the fish was slaughtered recently. When they take on brownish or greenish tones, it is a sign of loss of freshness”, explained Carlehög to the same source
These observations are corroborated by experts from the Food and Drug Administration (FDA), the North American food safety authority, who indicate the same characteristics as essential when choosing fresh fish: red gills, firm flesh and a mild sea odor.
The texture that doesn’t lie
Another simple test is touch. According to Nofima, “when you press the fish with your finger, the meat should immediately recover its original shape”. If the mark remains visible, it means that the muscle has lost firmness and that its freshness is compromised.
The Tasting Table portal, which specializes in culinary techniques, reinforces this idea: “Clear eyes, moist gills and elastic flesh are the three signs that the fish is really fresh”.
The appearance of the skin also counts. It should be moist, taut and with a natural shine, never dull or dry. Loose scales, dark edges or milky liquids are immediate warnings of poor conservation.
Deceptive appearance
The well-lit, ice-covered window can deceive even the most experienced buyer. “Even if the fish looks impeccable, if the refrigeration is poor, the quality deteriorates quickly”, warns Carlehög. Ideally, the counter should maintain a constant temperature between 0°C and 2°C, with enough ice to cover the entire surface.
According to Nofima, after two hours without refrigeration, sensorial degradation begins to be evident, affecting texture and flavor.
Great British Chefs, a gastronomic portal that collaborates with British chefs and producers, also recommends using your sense of smell: “Fresh fish should not smell fishy. The odor should be mild and clean, like the sea. Any sour, metallic or sweet aroma indicates spoilage.”
Be careful with packaged fish
In the case of pre-packaged fish, extra attention must be paid. Packaging with excess condensation, labels with poorly legible dates or “swollen” packaging may indicate previous defrosting.
According to a guide from Costas Inn Seafood, a North American restaurant specializing in fresh fish, “the packaging must remain firm and free of air bubbles, any swelling is a sign of gases released by bacteria”.
And no Algarve?
In municipal markets in the Algarve, where the rotation is daily and the stalls receive fish directly from the fish auctions, freshness tends to be superior. Still, the same criteria apply. The ice must cover the entire surface, the gills must maintain a bright color and the meat must not be flaccid.
On hot days, experts suggest buying first thing in the morning and carrying the fish home in a thermal bag. If not consumed on the same day, it must be frozen immediately. Correct storage is just as important as the initial choice.
The essentials to not be mistaken
In short, experts advise you to always check three points before buying fresh fish:
- Clear and bright eyes
- Red and moist gills
- Elastic meat that recovers when touched
When two of these signs fail, it’s best to leave the fish on the stand, according to . What appears fresh may have already passed the ideal consumption point.
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