Checking Fish For Freshness

The best fish is freshly caught and cooked over a campfire at the lakeshore. Another way is to purchase your fish live, have it killed and dressed on the spot, and cook it shortly thereafter. 

If, however, you are getting fresh fish that has been killed ahead of time, be sure to check it for freshness before you buy it. The first check is the "nose test". If the fish has a strong fishy or otherwise unpleasant odor, don't buy it. The eyes should be bright and clear; if they are cloudy, beware! 

The gills of a truly fresh fish are a deep healthy pink or bright blood-crimson. 

If they have a sickly grayish or bluish tinge and show signs of deterioration, the fish is decomposing. Remember: Spoilage of fish starts from the head! For that reason, watch out for fish that has been beheaded or gutted, even if it is appetizingly displayed on crushed ice and garnished with parsley and lemon slices. 

A reputable fish merchant may have done this only for the customer's convenience, but this practice can also be an attempt to conceal a lack of freshness. To determine which is the case, assuming that the fish has passed the "nose test," press its flesh firmly with an index finger. The flesh of a fresh fish will quickly rebound. If the imprint remains, forget it!