What to look for when buying fish or seafood.When buying fish or seafood use the following guidelines. THIS IS ACCEPTABLE Bright, bulging Clear cornea Shining black pupil Gills Glossy, bright red or pink Clear mucus if present Skin Colours distinct and particular to species Glossy Scales adhering tightly Belly (whole fish) No indication of burst belly Belly Cavity (gutted fish) No viscera or blood visible Lining intact Flesh adhering to bones Texture Firm and elastic to touch Springs back into place when pressed with finger Skin feels smooth to touch (not all species) Inoffensive Slight sea smell THIS IS NOT ACCEPTABLE Eyes Dull, sunken Cornea opaque Pupil cloudy Gills Brown to greyish Thick discoloured bacterial mucus Skin Colours dull and faded Scales detaching Thick discoloured mucus Belly (whole fish) Belly area bursting, viscera visible
Belly Cavity (gutted fish) Not properly gutted, viscera present Lining damaged Flesh separating from bones Texture Soft Holds finger indentation Skin feels gritty Scales easily rubbed off
Smell Offensive smell Ammonia/putrid buying fish or seafood and judging filletsJudging the freshness of fillets presents a slightly more difficult task as fewer indicators of the condition of the fish remain.ACCEPTABLE Skin Colours distinct and particular to species Glossy Flesh Raw, transparent, translucent look No discolouration along back bone area or belly flaps No indication of "gaping" No bruising/blood spotting Texture Firm and elastic to touch Springs back into place when pressed with fingers Skin feels smooth to touch Smell Inoffensive Slight sea smell Use the following criteria to help you judge the quality of ShellfishLive Molluscan ShellfishClean shells No broken or damaged shells Shells tightly closed or close when tapped Clean, fresh, seaweedy smell Whole Prawns/Shrimp No indication of blackening on head Clean, fresh smell, no odour of ammonia Live Lobster/Crab Active, leg movement or rapid response when touched Should feel heavy in relation to size All limbs attached Clean, fresh, seaweedy smell
Use the following criteria in assessing the quality of smoked white fishRemember the shelf-life of chilled/thawed smoked fish is no longer than the shelf-life of fresh fish.ACCEPTABLE Cold smoked fish has a glossy appearance No sign of "gaping" Free from bruises, blemishes and soot spotting No evidence of mould growth Texture Cold smoked fish is firm and elastic to touch Poor quality product is soft and inelastic Smell Fresh, "smoky" odour Vacuum Packed Smoked Fish; Salmon, Trout, Mackerel etc. Packs must be stored and displayed in chill conditions at approx +2° Packs must not be damaged or the vacuum blown Packs must be labelled with correct use-by date
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