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Buying Fresh Fish
Buying Fresh Fish
If you want to buy fresh and “high-quality” fish, it’s essential to know the signs that indicate freshness. This guide reveals the key indicators of fresh fish and seafood, along with tips on how to avoid common mistakes when buying
Smell – the First Indicator of Freshness
Smell – the First Indicator of Freshness
Fresh fish has a pleasant sea scent – reminiscent of salt, iodine, and ocean air. If you detect a strong, sharp, or unpleasant ammonia-like smell, the product is most likely spoiled. Leave such fish on the counter and look for a different vendor.
Surface Shine and Skin Mucus Fresh fish has:
Surface Shine and Skin Mucus Fresh fish has:
shiny, glistening skin with a rainbow-like reflection,
a natural slimy layer that slips between your fingers.
Old fish becomes dull, grayish, and its color loses luster.
Eyes – the Mirror of Freshness
Eyes – the Mirror of Freshness
The eyes of the fish should be:
bulging, bright, and clear,
with a black pupil, not gray or cloudy.
Sunken, pale eyes are a sign the fish has been dead for some time.
Gill Color
Gill Color
The gills of fresh fish are:
bright red or pink,
moist and smelling of the sea.
Each day they become paler, and the smell turns sharper and more unpleasant.
Fresh Fish Eyes / Old Fish Eyes
Body and Firmness
Body and Firmness
Fish such as sea bass, sea bream, or dentex are usually firm and rigid after being caught – this indicates they are in the rigor mortis phase, which sets in a few hours after death and is a strong sign of exceptional freshness. (Immediately after being caught, the fish is soft, then it stiffens – this is the best moment for preparation. Once firmness fades, the flesh becomes limp, indicating declining freshness.)
If the fish feels soft, flabby, or rubbery to the touch, it has likely passed the rigor mortis stage and is no longer optimally fresh.
For mollusks such as squid, cuttlefish, and octopus, this effect does not apply. Their freshness is judged by smell, skin color, and meat elasticity – fresh specimens are firm, slightly shiny, and free of ammonia odor.
Beware of Discount Prices
Beware of Discount Prices
“Top-quality fish at an unbeatable price” is often a red flag. Surplus catch sold at a discount is frequently old and of lower quality.
Fresh fish is firm and stiff.
Signs When Preparing at Home
Signs When Preparing at Home
Fresh fish is:
harder to fillet because the flesh clings tightly to the bones,
releases more moisture during cooking but remains firm, juicy, and elastic.
If the flesh breaks apart, crumbles, or becomes dry during preparation, it is most likely old or poorly stored.
What to Watch for in Different Types of Fish and Seafood:
What to Watch for in Different Types of Fish and Seafood:
Crustaceans (e.g. lobster, scampi) should be bright red in color – the best ones are still alive.
Shellfish (mussels, scallops) must be closed, heavy, and shiny.
Fish like mackerel, scorpionfish, or John Dory have a natural iridescent sheen that fades quickly in older specimens.
Fish should not be sold without eyes or a head – this is often done to hide age and poor quality.
Seasonality and Origin
Seasonality and Origin
Seasonal and local fish from the Adriatic – such as sea bream, sea bass, dentex, mackerel, scorpionfish, or eel – are:
often tastier and more nutritious,
less contaminated and under stricter control (if farmed) compared to imported species.
Fish freshness is generally more reliable in coastal towns where daily catches are available the same day. In inland areas, extra care is needed, as the distance from the sea increases the likelihood of fish being older or previously frozen. Therefore, buy from trusted suppliers who guarantee quality and traceability of origin.
When to Choose Frozen Fish?
When to Choose Frozen Fish?
Frozen fish isn’t necessarily a bad choice. If it is:
properly labeled,
frozen immediately after being caught,
it can be a better option than so-called “fresh” fish that has been on display for more than 24 hours.
Check the Label
Check the Label
Every fish at the point of sale must have a clear label with the following information:
fish species, origin, method of catch or farming (wild or farmed),
date and area of catch.
Farmed fish such as sea bass and sea bream are raised in controlled environments, but they often have a milder taste. Wild-caught fish like dentex, mackerel, eel, or scorpionfish are more flavorful but also more affected by environmental factors.
Fish Market Šibenik, March 2025
Trust Your Senses
Trust Your Senses
Take your time when selecting fish: observe the eyes, skin, and flesh; check the texture; and if possible, gently touch and smell it. Fresh fish does not have a strong odor – it smells mildly of the sea. A quality fish appears alive, as if it could jump back into the water at any moment.
Remember: the best fish is consumed within 12–24 hours of being caught, as natural decomposition begins afterward, reducing its flavor, texture, and safety.
If you must store it longer, keep it continuously at a temperature close to 0 °C, ideally on ice, and regularly remove any excess meltwater. Under these conditions, the fish may remain safe to eat for up to 48 hours, but quality and taste will gradually decline.
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