Take Extra Precautions When Buying Fresh Fish

During Lent, many people prepare more fish at home. Fish is highly perishable. How it’s handled by wholesalers and retailers, and consumers when they get it home, can affect its quality. Here are some things to keep in mind:

Get to know your fish merchant, and don’t be afraid to ask questions. Ask when the fish arrived and if it had ever been frozen before. Fresh fish should have a clean aroma reminding you of the sea not a fishy smell.

Storage temperature is another key factor. Fresh fish should be kept as close as possible to freezing but not below. Whole fish should be partly buried in crushed ice, while fillets should be surrounded by ice but not in direct contact with it. Frozen fish should be stored at temperatures below zero.

Look closely at the color. The fish should be translucent and almost glisten. A white-fleshed fish, such as whitefish or perch, should not have pink spots; this means the fish has been bruised. Brown or gray spots indicate the fish is beginning to spoil. Cream-colored or darker-fleshed fish, such as tuna, should not have deep red or brown spots. The flesh should be firm and elastic, not soft and mushy.

Fresh fish needs to be prepared within three days of purchasing. If you will not be cooking it within that time, freeze it immediately. If you know you will not be using it immediately, buy frozen fish. The quality will be better than it would if you froze it at home.