It is easy to spot fresh fish just by using your eyes and nose. Bright eyes, bright red gills and shiny scales are among the main criteria for freshness.
A pressure test can also confirm an initial opinion. If you press your finger into the body of a fish, the resulting dent should disappear again immediately.
A fresh fish never smells of fish, but only of the sea and water. Fish from clean waters, uninterrupted cooling and swift processing are also quality features for top goods. Slimy or discoloured fish is not recommended for the shopping basket.
As fresh fish quickly goes off, it should best be consumed on the day it is bought. In the meantime it should be cleaned under running water, patted dry, and stored in the refrigerator (and best of all wrapped in aluminium foil). In this manner it may be stored for a maximum of 24 hours.
Fried or poached fish keeps for up to two days in the refrigerator if covered. Frozen fish should be consumed after defrosting and never frozen again
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