Cooking at home or running a restaurant requires knowing how to tell if seafood is fresh. While it may not always be easy to spot fish that has gone bad when purchasing from the supermarket, there are several telltale signs that will help ensure your seafood dish tastes excellent.
Sight, smell and touch are all essential in determining whether fish is fresh. A freshly caught fish will have clear eyes with slightly bulging pupils, bright skin and an ocean-like aroma.
If you’re purchasing a fillet of salmon, for instance, you can test its freshness by pressing down on it (be sure to ask the fishmonger if this is acceptable). If your fingerprint disappears and the meat bounces back, then the fish is good; otherwise, it may have gone past its prime.
Shellfish should be checked for freshness by checking their container tags or labels, and checking the quality of guanine crystals that cover their eyes. The more intact these crystals appear on the skin, the shinier and brighter it will appear.
Fresh fish should have vibrant red gills and firm, opaque flesh that springs back when squeezed. Mussels and clams also need closed shells that won’t crack open easily when handled; their shells should also appear firm and opaque rather than sticky or loosely joined.
When inspecting fish for cooking, its skin should be smooth and free from dark spots or dry patches. Any discoloration or brown spots on the flesh indicate age and should be eliminated before cooking.
You can check the texture of fish by touching it; fresh pieces should feel stiff and firm, not flexible. If it feels mushy, that means it may have gone bad and should be discarded immediately.
When prepping fresh fish, it’s best to purchase it from a well-stocked market or the fish counter at your local grocery store. This is because stores with many customers tend to keep their items in excellent condition, ensuring they’re at their freshest when purchased by you.
Seafood spoils quickly, so it’s wise to store it either on ice or in your refrigerator soon after purchase. Additionally, check to see if the seafood has a sell-by or use-by date; this will let you know how long before it’s past its prime quality.
Frozen seafood can be a great option, but make sure it has an appropriate “use by” date printed on the package. If it’s older than this, it will spoil quickly and become difficult to consume.
As a general guideline, avoid thawed seafood that has been frozen too slowly or refrozen. These can result in various issues, from raised edges to ice crystals between muscle segments.