How to Choose Fresh Fish: 5 Essential Signs

On a Saturday morning, standing at the fish counter, everything can look straightforward: a few gilt-head bream gleam on the ice, salmon fillets are neatly arranged, and the sea air almost makes you want to plan dinner on the spot. Then uncertainty sets in, usually when you are choosing between two fish that appear identical at first glance.

We all know the moment of wondering whether a product is genuinely fresh or simply displayed to its advantage. A fish cannot conceal the truth for long: its eyes, flesh, gills and even its smell tell its story to anyone who takes two minutes to inspect them. The right habit starts well before you take out your bank card.

Eyes and skin: what fresh fish reveals without a word

With whole fish, the eyes are often the first feature you notice. They should be bulging, clear and glossy, properly filling the eye socket as though they were still looking straight ahead. A dull, greyish or sunken eye suggests a fish that has already spent too long out of the water.

At a good fishmonger, you can take your time comparing two sea bass or two mackerel, and the contrast can be surprisingly obvious. A study frequently referenced by seafood trade professionals notes that fish kept correctly at around 0°C retains significantly more favourable sensory qualities for several days, whereas a break in the cold chain speeds up deterioration very quickly.

The skin offers another valuable clue. It should be moist and bright, sometimes faintly iridescent, with no brown patches or thick slime. A light slimy coating is natural in certain species, particularly mackerel and trout, but it must never feel sticky, look yellowish or seem questionable to the touch.

Smell, gills and flesh: three checks that prevent disappointment

Lean in without hesitation and take a breath: fresh fish smells of the sea, seaweed and iodine, perhaps with a subtle shellfish note. It should not smell “fishy” in the unpleasant sense, nor of ammonia, nor have a sour scent that lingers in your nose. That is a warning worth taking seriously.

The gills, hidden beneath the gill cover, are a detail many people forget to check. They should be vivid red to deep pink and remain moist, while brownish, greyish or dry gills show that the fish is no longer at peak freshness. Let us be honest: hardly anyone does this every day, but this simple action makes all the difference.

The flesh completes the inspection. Press it very gently with a clean finger, if the seller allows it, and watch how it responds. It should feel firm and springy, return quickly to its original shape, and not retain a deep indentation.

“Fresh fish does not need make-up: you recognise it by its firmness, its clean smell and the brightness of its eyes.”

• Clear, bulging eyes: a quick visual sign, especially on whole fish.
• Red, moist gills: the colour should remain vivid, with no brown tinge.
• Firm flesh: it gives slight resistance under a finger and does not come away in flakes.
• A sea-fresh smell: clean and fleeting, never harsh or pungent.

Ice, labels and common sense: the clues often overlooked

Also consider how the fish is arranged on the counter. It should sit on a generous, clean bed of ice, rather than merely beside a few melting cubes. Meltwater should not submerge the fish, because a product left soaking in its own juices quickly loses quality, even if its skin still looks appealing under the display lights.

For ready-prepared fillets, the label is your best guide. Ask for the catch or defrosting date, the origin, and the recommended storage conditions. A very pale fillet, one with dried edges or flesh splitting into layers, may have been cut some time ago. It is not necessarily unfit to eat, but it will not deliver the same texture on the plate.

Finally, there is the human element, which is often underestimated. A reliable seller answers questions plainly, tells you when the fish arrived, and does not take offence if you ask to see the gills. Fresh fish is a delicate product, almost alive in our minds, and buying it calls for a little attention rather than a Michelin-starred chef’s expertise.

Choosing fresh fish also means enjoying cooking without worry

These five indicators do not turn food shopping into a detective investigation. Above all, they help restore a sense of confidence at the fish counter. Bright eyes, glossy skin, colourful gills, firm flesh and a sea smell create a small routine that is easy to remember, even on days when you are rushing between work, school and the evening meal.

The most reassuring approach is still to buy fish when you intend to cook it, then keep it in the coldest section of the fridge, ideally between 0 and 4°C. Once home, remove the packaging if water has collected inside, place the fish in a covered dish and cook it promptly. The flavour benefits, and so does your peace of mind.

There is something very tangible about this choice: a roasted gilt-head bream that remains pearly, cod that does not release all its water, grilled sardines that smell of summer rather than the fridge. Next time you hesitate at a fish counter, take a brief moment to observe and ask yourself what the fish is really showing you.