Assessing Fish Quality

Good quality fish is fresh, unspoiled and when consumed, retains the flavours characteristic of the species.

There are of course scientific tests, carried out in a laboratory, to measure the freshness of seafood but the methods you will be relying on are the tried and tested ones – using your senses.

Subtle change occurs in seafood as it ages and you can judge the condition of the fish using sight, smell and touch – sensory perception.

Use the following checklist when assessing whole/gutted.

__________________________________________ ACCEPTABLE Appearance Eyes 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 Clear mucus, if present 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) Smell Inoffensive Slight sea smell __________________________________________ Assessing the freshness of fillets poses a slightly more difficult task as fewer indicators remain.   Use the following checklist when assessing fish fillets ACCEPTABLE Appearance 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 guidelines to help you judge the quality of Shellfish Live Molluscan Shellfish Clean 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 guidelines in assessing the quality of smoked white fish Remember the shelf-life of chilled/thawed smoked fish is no longer than the shelf-life of fresh fish. ACCEPTABLE Appearance 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 __________________________________________

__________________________ NOT ACCEPTABLE Appearance 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 __________________________ NOT ACCEPTABLE Appearance Skin Colours dull and faded Flesh Cooked, limp, discoloured look Reddening along back bone area Belly flaps discoloured Gaping of flesh Bruised fillets, blood spots Texture Soft Holds finger indentation Skin feels gritty Smell Offensive smell Ammonia/putrid __________________________