Fresh fish offers a delightful culinary experience, but many unknowingly purchase stale fish, compromising taste and quality. In a podcast with Chef Ajay Chopra, digital creator Bhavishya Sindwani discussed practical tips for selecting fresh fish and prawns. Chef Ananya Banerjee later shared additional insights on identifying freshness and common mistakes when buying fish.
One of the key indicators of freshness is the fish's eyes. Fresh fish should have clear, bulging, and glossy eyes, while cloudy, sunken, or dull eyes suggest staleness. Next, check the flesh by gently pressing it; fresh fish will bounce back, indicating firmness and elasticity. If the flesh remains indented, it’s likely stale. Additionally, examine the gills under the cover—vibrant red or pink gills with no slime are signs of freshness, while brown, grey, or slimy gills indicate spoilage.
The smell of the fish also reveals its quality. Contrary to popular belief, fresh fish should not have a strong, “fishy” odor. Instead, it should smell mild, like the sea or clean water. Any sour, ammonia-like, or rotten smell signals that the fish is not fresh.
Chef Banerjee warns against common mistakes, such as assuming fish always smells “fishy” and trusting pre-packaged products without verifying freshness indicators. Fresh fish should appear moist and shiny rather than dry or dull. Moreover, proper storage on well-drained ice is crucial to maintaining freshness.
