wares even in front of the customer, chances are
you’re not getting goods worth paying for.
- Look at the fish. Does it look fresh?
Whole fish should have shiny scales, perfectly clear
eyes, and bright red gills. Bloodshot or cloudy eyes
are an early sign of spoilage. Fillets and steaks
should look shiny, fresh, and moist.
- Smell the fish. Fresh fish should not have a
“fishy” aroma, it should just smell faintly briny.
Any hint of ammonia is a bad sign.
- Poke the fish. If they’ll let you, that is.
Fresh fish has resilient flesh that springs back
when you gently poke it. If the flesh is mushy or
your finger leaves an indentation, leave the fish
behind.
