by Janet Farricelli CPDT-KA

Created on: July 27, 2009

Among the many foods humans consume, perhaps fresh fish is one of the most perishable. For this reason, particular attention to detail is required in order to grant a portion of fresh fish. While people living near coastal areas are blessed with fish just caught from the sea and often readily sold off the shore, those living farther off may have to really be extra careful and rely mainly on their intuition and senses. However, it is important to point out that there is really no way to grant that a fish can be 100% safe to eat. There can still be bacteria lingering even in the freshest fish. Following are some guidelines in order to determine if that fish should be considered ''fishy'' or if it can be appreciated in one of your favorite dishes.

1) Ask Management

While it is pretty obvious that fish is fresh if it was just caught and sold nearby the shore, if you live inland it is helpful to ask the store manager about where the fish was caught and how long ago. Ask as well what is done to preserve freshness.

2) Smell the Fish

Fish should not have a strong odor as this is very likely a sign of the flesh starting to rot. There should not be any smell of ammonia either. Fresh fish should have a clean smell of the sea.

3) Look for liveliness

If you live in a coastal area many types of fish and sea food are still alive. Typically, muscles, scallops, crabs and shrimp are still alive. Watch for movement and in slightly opened shelled seafood give a tap on the shell, if still alive the shell should quickly respond by closing.

4) General Appearance

If you are purchasing a fish whole its eyes must be bright, clear and shiny. They should not cloudy or sunken in. Their scales should be shiny metallic and appear tight. Fish with loosen, dull scales is not fresh. Gills should appear red or pinkish and should not be grayish or brown.

5) Texture

Upon touching the fish, the flesh should feel firm and elastic. Upon pressing on the fish with a finger the flesh should give in slightly and spring back promptly, if it feels soft and leaves a dent, then the fish is not fresh.

Going into specifics, if you are shopping for a particular type of fish look for the following:

-Oysters

When still in the shell oysters should be alive. Signs of being alive are tightly closed shells or slightly opened shells which respond by closing after tapping on the shell. The smell of oysters should be mild and slightly sweet. Strong odors are indicative of spoilage.

-Scallops

Discard if the scallops are starting to assume a brownish tint. Fresh scallops have sweet, clean ocean smell. Strong odors are indicative of spoilage.

-Lobster

Live lobsters must be alive when cooked. This is because cooking the meat of a dead lobster would result in the meat falling apart. Live lobsters will have obvious movement of legs and claws and upon being touched, their tail will curl upon itself.

Finally, befriending your fishmonger can really make a difference. He may reveal to you when his freshest shipments arrive so that you can be the first in line to purchase the fish, and then from the sea to the table...

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