Signs of Fresh Fish (lifted from Cook with Jamie by Jamie Oliver)

Wanda had an interesting question and Jamie's book has a fascinating how-to's that I thought could benefit a lot more people so I am typing the abridged version here. If you have his book called COOK WITH JAMIE (My guide to making you a better cook), please refer to p. 206 and there is a nice article too on Cooking Filleted Fish at p. 208).

Some of my side comments are in the ( ) so you can skip that if you like! hahaha

According to Jamie, here are signs of a fresh fish:
1. Fish should never ever smell fishy. When fish is really fresh, all you can smell is the sea. (Agreed! nor should it smell like its muddy - remember how some bangus or milkfish smells like when they are not fresh - they smell putik-like... not good!)

2. The eyes should be clear, bright and shiny, not cloudy or glazed over. The gills should only be a deep red color. The scales should be neat and intact, not half rubbed off.
(E paano kung duling? (crosseyed) hahahaa I think that's worse - baka double dead (ie. re-frozen!!! lol)

3. Fish should look moist and shiny, as though it just come from the sea. There should be a film of slime on it. Dry and hard skin means stale fish.

4. Really fresh whole fish should be stiff. Fillets should be firm and opaque, not all bent and flaking apart.

AT THE FISHMONGER (if you go to a Farmer's Market):

1. Look at the fish on display. Fish is often kept on a bed of ice. While this is great for whole fish or fish fillets with the skin-side down, sometimes when the meat side of the fillet is rested on the ice, it gets frostbite. So if the meat looks slightly grey and cotton wooly, avoid it.

2. Don't buy all your fish for the whole week in one go. Fresh fish is to be eaten within 36 hours if not for that day. It is not a weekly shop product; whatever the sell-by dates tell you.

COOKING FILLETED FISH - Is it cooked yet?

1. Stick the tip of a knife or skewer right into the fillet. Leave it there for eight seconds, then remove it and press it on to your top lip. If it's cold, it isn't cooked yet, if it's warm it probably needs a bit more time, and if it's the temperature of a nice cup of tea (which is about 175F), it's perfect.

2. Some fish like tuna or wild salmon, are quite nice when they're still slightly undercooked inside. If this doesn't do it for you, cook the fillets right through.

3. Cut or carefully break open the fillet on the underside (so you don't see it when you serve). The meat should cut or break away quite easily, and when you have a look at the inside of the fillet, the meat should be the same color all the way through.