Posted by dizzybreez May 4, 2001

Source: Red Lobster Restaurant's recipe collection at redlobster.com

Evaluating fresh fish is easy once you have learned the basic methods for determining its quality.

1. Flesh - The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a fresh cut appearance and the color should resemble freshly dressed fish.

2. Appearance - Fresh fillets, steaks, chunks, cuts, etc. should look moist, firm, and practically free of any brownish streaks throughout the meat. If, when you press your finger into the flesh, there is an indentation that fills with liquid, or if there is excessive liquid in the
package, the fish has probably been frozen and thawed.

3. Eyes - If present, the eyes should be bright, clear, transparent, full, and protruding. As fresh fish ages, the eyes will become cloudy and sunken and often turn pink.

4. Gills - If present, the gills should be bright red and free of slime. As the fish begins to deteriorate, the gills change color, fading to a pink, then gray. Eventually they will become brownish and greenish.

5. Skin - The skin should be vibrant and bright. Any skin markings (color, spots, stripes) should be distinct.