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Journalism of Courage
Fresh fish tastes buttery and soft and is a culinary experience that leaves you wanting more. But often, we get scammed into buying stale fish, which muddies the taste and ruins the experience.
In a podcast episode with Chef Ajay Chopra, digital creator Bhavishya Sindwani learned his top tips and hacks on how to pick the freshest fish and prawns from the market. “From checking the eyes and gills to understanding the right texture — these tips will make sure you never get fooled again!” read the caption of her Instagram post.
To understand more, we reached out to celebrity chef Ananya Banerjee, who added some extra tips on identifying stale fish and listed common mistakes to avoid while buying them.
1. Clear, bright eyes: Fresh fish should have clear, bulging, and glossy eyes. The fish is likely stale if the eyes are cloudy, sunken, or dull.
2. Firm flesh and elasticity: Gently press the fish with your finger. The flesh should bounce back immediately. If it leaves an indentation, it’s not fresh.
3. Bright red or pink gills: Lift the gill cover—fresh fish will have bright red or pink gills with no slime. Gills that are brown, grey, or slimy indicate spoilage.
4. Mild, ocean-like smell: Fresh fish smells like the sea or clean water, not strong or “fishy.” If it smells sour, ammonia-like, or rotten, it’s stale.
Banerjee said that many people assume fish always smells “fishy,” but a strong odor is a clear sign of spoilage.
“Always check for freshness indicators rather than blindly trusting packaging when you buy pre-cut or pre-packaged fish. Fresh fish should look moist and shiny, not dry or dull. Ensure the fish is stored properly on clean, well-drained ice and not in stagnant water,” she added.
