Friday, May 23, 2014

How to Select the Best, Freshest Fish

Sea food! Seafood! Seafood! The sound of that word just makes our mouths water. Some people, however, dread seafood because they can be a little harmful- to the wallets and credit cards. But let’s be reminded of how they are too friendly with the taste buds.

And not just that, the vitamins and nutrients found in seafood are not just so-so. One of the best things seafood can do to you is they help your body avoid heart disease risks. Loving seafood is also loving your heart.

Unfortunately, one of the factors that scare people away from including seafood in their shopping lists is the lack of skill in choosing the fresh ones, especially the fish. Some of you may have already tried buying fish once from the market but ended up disappointed because you bought the wrong ones. So how do we choose fish from the market?

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Eye to Eye Contact

They say that the eyes are the windows to the soul... this is the same case for fish! Not the soul, really, but its freshness. You have to look for fish with clear, bright eyes. Of course, if the fish’s eyes are dull already, you don’t have to make the purchase.

Take Time Smelling It

This is more basic than staring the fish in the eye. Fresh fish should smell like water, clean water. It should not smell like anything else. If the fish smells like something rotten or even with a hint of nastiness, disregard it. You won’t be able to improve that smell even when you cook the fish.

Take a Look at the fish’s Appearance

Make sure that the fish clean and metallic. If otherwise, even with just little discoloured patches, disregard it. Look for another.

The Gills

The gills should have a thick, rich red colour. If the colour is a little faded, chances are the fish is a little old.

Push It Like a Button

Some people do this. They push a part of the body using their index finger. The meat of the fish should go back to its original shape once you let go. If it’s not fresh, the meat will not go back to its original state; you can still see the mark made by your finger. It should feel harder than the ones that are not fresh.


It’s a little different for fillets because they’re not whole fish anymore. There are no eyes, no gills, and sometimes no skin to put your bases on. If, however, the fillets still have skin, you make the same criteria when checking the whole fish: it should be clean, shiny and metallic.

If there’s no skin, the fillets should appear vibrant. The colour of the fish fades away when it gets days older.
You should also make sure that the liquid is not sticky or milky. It should be clear. Stay away from fillets with sticky, milky water.

And one more thing, if you can recall the “press the fish with your index finger” advice earlier, that will also work, too, in fillets.

Are you ready? There’s only one way to find out. Grab your baskets now, and start smelling, looking, at pressing fish. Good luck!

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