Tips on Fresh Fish

Tips on Fresh Fish

The term 'fresh' fish will mean different things to different people and different cultures.

1.To many people fresh simply means not frozen.

2.To others it means 'at its peak'

3.To the Japanese it means less than a day old, as in less than 24 hours after it was caught. This is often referred to as being 'sashimi quality' . However for it to be truly of sashimi quality it must have been caught, killed, gutted and stored in a certain way before sale

4.To a professional chef it will usually (and hopefully) mean being served within three days of being caught

Fresh? There are so many factors that determine fresh when it comes to fish.

1.Fish should always be gutted and gilled as soon as it is caught, so any bacteria held in these areas cannot permeate into the flesh as it breaks down (it also ensures a better flavour and aroma)

2.A fish may be only two days old but if it is has not been stored correctly it might as well be two weeks! Experts agree, that for every hour a freshly caught fish is not stored on ice, it loses one day of shelf life. So a fish not chilled for four hours is equivalent in quality to a five day old fish that has been kept on ice

3.

If a fish is stored correctly, (kept on ice) from the time it is caught, it has a useable life of up to ten days. However this is rarely the case and one should use the fish of course as soon as possible. Besides the fact it tastes so much better, one must also remember the health benefits and staying safe from food poisoning.

4.How to tell how fresh fish is? With filleted fish it can be very difficult, one must rely on our senses of smell and touch.

• When lightly pressed the flesh of 'fresh' fish should be quite resilient and bounce back, the older it gets the more likely it is that the indent will remain or slowly bounce back
• It should of course smell fresh, the more it smells like 'fish' the older it is. The fresher it is the less unpleasant aroma there will be
• Always presuming one can be allowed to smell and touch prior to purchase, or one must rely on the supplier and maybe the use by date if packaged

5.For whole fish look for

• a pleasant aroma (someone once wrote that, fish should smell of the sea, be briny in aroma . . . by the time it smells of fish it is too late! )
• flesh that is resilient
• plentiful scales that are not dried up
• the body being covered in sea slime
• bright, bulging eyes
• the gills should be bright and / or red and free from any yeasty aroma and slime (slime in the gills is usually a bacterial slime - not good!)

The older the fish, the lower the quality, the less the above will apply. For example all other signs might be present but