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Preparation: Checking for
Freshness and Quality of Fish:
The flesh should be firm so that when pressed with your finger, it doesn't leave an indentation or mark.
The eyes should be clear and plump, not cloudy, dull or sunken.
The fish should not have a strong "fishy" odor. It should have a clean aroma akin to fresh seaweed or I've even heard of it referred to as a cucumber-like smell.
Look for bright red gills. Grey or yellow is a sign of loss of freshness.
If the skin is on, it should be firm and elastic.
The gut cavity should be clear of blood, have no cuts into the meat, and the bones should not be torn from the flesh or easily torn away.
Fish should always be packed in ice. Check the temperature. No matter what the season, or time of year, fish should arrive at 32 to 36 degrees Fahrenheit.
