Evaluating and Storing

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Fish and shellfish are among the most perishable foods you will handle. It is especially important to store them carefully and use them quickly. The fishy taste that turns many people away from fish is actually a sign of decomposition. Fresh fish tastes and smells sweet and fresh.

Guidelines for checking fish quality are summarized in Table 20.1.

Table 20.1 Checklist for Fish Freshness

Characteristics Fresh Fish Not-So-Fresh Fish
Overall appearance Good appearance, clear slime, moist and pliable fins Dry or cloudy appearance, dried fins, bruises or cuts in flesh
Odor (see Note) Fresh and mild, no off-odors Strong fishy odor
Eyes Clear, shiny, bulging Cloudy, sunken
Gills Red or pink Gray or brown
Texture of flesh Firm, elastic Soft, dents easily
Scales Shiny, tight on skin Loose, not shiny
Belly cavity No belly burn; natural-colored flesh, pink or red along backbone (see Note) Belly burn: browned, decomposed flesh along ribs and backbone