How To Buy Fresh Fish

We’ve all bought seafood that went bad right after we purchased it or tasted a little funky once we got to cooking. Luckily, these kinds of incidents are totally preventable if you know what to look for when selecting seafood from your local supermarket or fishmonger.

Here’s what Kumbatia co-founder Bernard Iha says are the top signs to consider when determining if fish is fresh or spoiled: “Be ready to use all your senses - each one will come in handy. It's seafood, so there is going to be some level of smell to a fillet or whole fish, however, it should generally have a clean, briny, and oceanic smell. Furthermore, the flesh should be bright and shiny, the texture firm to touch, the gills pink, and the eyeballs bulging and clear. If the fish is not too firm, mushy to touch, a little slimy, and quite pungent, it’s probably not fresh. Shine is fine. Slime is not. Additionally, seafood should be vibrant and clear in color. Avoid fish with discolored skin. Lastly is bloodlines, or the muscle running down the fillet of a fish. This should be clear and translucent instead of a discolored brown or red. More than anything, however, trust your senses and instincts - if it doesn’t seem fresh, it probably isn’t.”

Now that we know how to spot fresh from spoiled fish, here are some additional tips to consider when choosing a fish to fillet:

1. Freshness: As mentioned before, ensure that the fish has clear, bright, and slightly bulging eyes. The skin should be shiny and scales intact. The flesh should spring back when touched and not leave an indentation.

2. Scale Adhesion: Scales should be tightly attached to the skin and not come off easily. Loose or missing scales could indicate mishandling or an older fish.
Origin: If possible, choose fish that are caught locally or sustainably sourced.

3. Size and Shape: The size and shape of the fish should be appropriate for filleting. Some fish are easier to fillet due to their body shape, so consider your filleting skills and the fish's anatomy.

4. Skin: Fish with intact skin are often easier to fillet, as the skin helps hold the fillet together during the process.

5. Scales: If you're planning to scale the fish yourself, consider whether the fish has large or tough scales that might be difficult to remove.

6. Bones and Pin Bones: If you want boneless fillets, consider the fish's bone structure. Some fish have more pin bones than others, which can be time consuming to remove.

7. Filleting Purpose: Different fish are suited for various culinary preparations. Research the flavor, texture, and cooking methods best suited for the fish you're considering.

Remember, the key is to trust your senses and knowledge, and when in doubt, ask your fishmonger for assistance or guidance.