Top 8 Tips for Selecting Fresh and High-Quality Fish

The freshest fish are live fish, which can be bought from supermarket tanks. However, these fish are often sourced from farms that raise them using specific methods. When inspecting the tanks, ensure there is a filtration system, and the water remains clean at all times.

There should not be an overpopulation of fish in the tank. Healthy fish swim naturally, without any unusual movements. They should not remain stationary for long periods or swim upside down. If you notice any abnormal spots or missing scales on the fish's body, it is best to avoid purchasing them.

About 50% of the fish available in supermarkets are farmed. Regardless of the reasons, farmed fish will never be as good as wild-caught fish. Fish raised in farms often live in large groups in small enclosures. To prevent the rapid spread of infections, these fish are given large amounts of antibiotics and pesticides.

Over time, bacteria develop resistance to antibiotics, leading to infection outbreaks. If possible, choose wild-caught fish. The packaging should always provide details on the fish's origin, or you can directly ask the store staff if this information is not available.

Before purchasing fish, it's important to touch and carefully inspect it. Well-chilled fish should have bright, clear eyes with no blood spots, and the flesh should feel firm to the touch.

Press your finger into the fish’s body. If no imprint is left, it's fresh. If there is a mark, it could mean the fish is either not fresh or has been thawed. Another way to test freshness is by placing the fish in your palm. If it remains straight without sagging, it's a sign that it's fresh and of high quality.

Salmon is often colored artificially in supermarkets and factories or fed special food that enhances its color. If you notice an unnatural color or unusually short tails, avoid buying those fish. Naturally colored fish will have slightly varying hues, and the flesh should be a bit lighter. If the color is uniform, it's likely been dyed.

If the fish scales are dry or peeling off, it's a sign that the fish is old or of poor quality. Shiny, polished scales indicate that the fish is still fresh. The "slime" or mucus covering the fish helps boost its immunity. It heals wounds and protects the fish from bacteria, parasites, and fungi. The slime should be light, transparent, and odorless. Additionally, it helps fish maintain proper salt and water balance, protecting saltwater fish from excess salt and freshwater fish from too much water.

Source: BRIGHTSIDE

Let's explore why caviar might not always be a good choice. Salmonids are a large family of fish, including species that live in freshwater and others that migrate to different waters. Pacific salmon species typically migrate from the seas and oceans to freshwater for spawning. As soon as they enter the river, their bodies begin to deteriorate. Their hormonal systems start to regenerate, and the fish stop eating.

Their flesh becomes pale and watery, and their muscles lose color due to the lack of carotenoids. While these fish are not harmful to your health, the quality of their meat decreases. The fish undergo significant changes during reproduction, developing large teeth, elongated noses, and color changes in their scales. For example, Coho salmon turns raspberry-colored, Chum salmon turns dark olive, and Pink salmon grows a hump. Bacteria start to appear in these fish.

Typically, thawed fish is sold as "chilled" fish. You can tell the difference by noticing that the fish meat appears watery, and thawed pieces tend to lose their shape. Additionally, if thawing is done incorrectly, bacteria can quickly infiltrate the fish. Producers may even try to sell fish that has been improperly stored or refrozen. Such fish is definitely not fresh and has lost most of its nutritional value. It may also contain harmful microorganisms from surfaces where it was stored or from the hands of handling staff. This is especially common with filleted fish. So, if the fish's color or texture seems odd or has direct ice contact, it's best to ask the salesperson (if you trust them) or carefully reconsider before purchasing.

Dishonest producers have two methods to sell fish at a higher price: coating it with a thick layer of ice or injecting polyphosphates into it. While ice is easy to detect, polyphosphates are much harder to spot. Polyphosphates are chemicals used to retain moisture inside the fish or meat. The fish is soaked in a solution, causing it to expand, then frozen. In small quantities, they are harmless to humans but are primarily used for preservation. If the fish surface looks glossy, it may indicate that it's a dead fish. Once thawed, the fish flesh becomes mushy, and a milky liquid will ooze from it.