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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SafeFood Newsletter - Winter 1996/1997 - Vol. 1, No. 2

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How to Buy Fresh Fish

Roger Berkowitz, CEO of Legal Sea Foods, a Massachusetts company that operates a processing plant, retail markets, and a chain of restaurants in the Northeast, has some advice:

"A fresh fish should have the nice clean smell of the ocean. If a whole fish, a fillet, or a steak smells repugnant or of ammonia, it's old or has been mishandled."

"If little particles of flesh come off when you run your hand across the fillet, the fish is old. Wiggle the center bone of a fish steak. If the meat pulls away, it's old. White-fleshed fish should have a bright, white color. If there are yellow tones, it's old."

The best way to store seafood you are going to cook within 48 hours is to "keep it cold as much as possible as long as possible until it's ready to cook. Bury it in ice."

Source: Nutrition Action Health Letter, Nov. 1996.

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Updated Monday, August 29, 2011