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There are several main points to consider and to follow in determining the freshness of a fish. If we know why and how fish spoils, we will be able to prevent spoilage. Spoilage is the result of a series of deteriorative changes which are broadly classified into three courses such as: autolytic, bacterial and chemical.
Explanation:
Characteristics of Fresh Fish
The smell of fresh fish is specific to its origin and it is pleasant and neutral. Spoiled fish has an unpleasant, sharp smell and rot.
Eyes of fresh fish are bulging and shiny. Eyes of old fish are cloudy and sunken into the head.
Gills and fins of fresh fish are moist. Old and spoiled fishes are dry, covered with sticky slime, grayish-brown in color and smell bad. Healthy gills are of a nice, bright red color.
Skin in live and fresh fish is moist, must be unharmed and have a naturally metallic glow. Scales must be tightly attached to the body. The surface of a healthy, fresh fish must be tight and shiny that the fish slides out of your hands. Discoloration and cracked skin are signs of rotting fish. Old or bad fish has already started losing its scales.
Slime is equally distributed over the fish, it is clear and odorless.
The body of a fresh fish is firm and must have a specific consistency and appearance. When pressed it should bounce back. Soft, grey and inelastic fish is old or already spoiled.
The belly of a live and fresh fish must be shiny and undamaged, and the anal opening must be tight. The anal opening of old and spoiled fish sticks out and is yellow-brown in color.
Defrosted fish of good quality:
must not have a foreign or stale smell,
must not have damaged skin,
the meat must not show signs of dryness
once cooked, must have pleasant taste and smell, firm consistency and white, light to dark pink color
Explanation:
