How to determine the freshness of fish when buying

Fish and seafood are foods that spoil and lose their properties very quickly. These changes are caused by the fish enzymes themselves, bacteria and various chemical reactions when the product is raw. When buying fish and seafood, it is important to assess the degree of freshness and quality. Let's tell you what you need to pay attention to in order to choose really fresh fish.

How to recognize fresh fish

The eyes of fresh fish are bulging and the pupil is black and shiny. When the fish is not fresh, the eyes are sunken in, the pupil is gray and the cornea is milky.

The skin should have a bright color. Most fish have a metallic sheen and the colors resemble a rainbow. Over time, the natural luster fades until it takes on a rather dull coloration, which is entirely due to loss of freshness.

The gills should be bright red or pink in color and have a clean and shiny appearance. You should not buy fish with gills that are yellowish or grayish in color.

The scales should stick to its body.

The insides of fish are what spoils first, so if we notice that a fish has bloated intestines, it's because its insides are rotting and the bacterial gases produced are causing the stomach bloating effect.

Toughness. Another indicator of freshness is that the fish should be firm. It should not appear sluggish or elastic.

Odor. Usually, when the fish is fresh, it should have a sea or fresh water odor, depending on its origin.
In case it gives off an ammonia odor, this tells us that it is not fresh and the decomposition process has begun.

Also, pay attention to how the fish is displayed in the store itself. It should be on a bed of ice and on a sloping surface that allows proper drainage of the water produced by melting ice, and thus prevents the fish from falling into a puddle of water. It is undesirable to have plastic or vegetable decorations near the fish, as they can be a source of germs that contribute to more rapid spoilage of the fish.