QUESTION: Fish and seafood: how to choose fresh fish and what to look for when buying?

Choosing fresh fish is a crucial stage in preparing any fish dish, determining both health safety and the final taste. To avoid mistakes when buying at a store or market, you need to follow a simple plan that includes defining the purpose of the purchase, setting a budget, assessing expiration dates, and making a clear list of the necessary ingredients for your future dish. This approach helps avoid spontaneous and low-quality purchases.

First, carefully examine the appearance of the fish and assess the condition of its eyes and gills. In fresh fish, the eyes should be transparent, convex, and clear, without a cloudy film or signs of weathering. The gills of a quality product are bright red or saturated pink, clean, and should not emit a sharp, unpleasant, or ammonia odor. The mucus on the scales should be transparent and uniform, and the scales themselves should fit tightly against the carcass.

The second important step is checking the elasticity of the flesh and tissue structure. Gently press your finger against the side of the fish: a fresh product should not retain a dent, and the resulting indentation should instantly disappear. If the mark from the pressing remains, it indicates a violation of storage conditions or that the fish has been repeatedly frozen and thawed. Also, pay attention to the tail and fins—they should not be dry or broken.