Go Early
Fish Markets open at dawn for a reason. Its the coolest time of the day. And its when direct sunlight has not yet reached the stalls and melted the ice blocks. The fish is always freshest at that time.
Tip: Regular Seafood buyers know this too well and will always be there before 8 or 9 at the latest, picking up the best that is on offer. Know that if you get there after 9, most of the good stuff will already have been bought by these guys.
Fish spoils easily. Especially in the tropical climate of India. To add to the temperature troubles, we also have to deal with poor transportation and badly managed markets. All of this renders the entire seafood-buying experience, one fraught with perils at every step. The main reason people are hesitant to prepare seafood at home is because they are apprehensive about purchasing it. Few things smell quite as bad as old and rotting fish. And the difference between aroma and odour is a fine one - particularly when dealing with seafood.
It is vital that an unexperienced buyer try and follow these steps to ensure that one gets fair value for the (large sums) of money dshed out. Yes, Seafood is expensive, but healthy, and as we get increasingly health-conscious, seafood is only going to get costlier. Know your fishes, stick to these guidelines, and hopefully you will begin to enjoy it much more than you have been.
Buy Live if you can
Live seafood is certified fresh. No question about it - unless there's some massive scam going on there (chances of that are very very low). However, be prepared to pay premium rates for live fish as opposed to frozen ones - often double rates.
Tip: If its still alive it can't be old. Catfishes in particular are sold alive, since they are sourced from nearby lakes and rivers.
Look Deep into The Eyes
The eyes are the earliest indicator of freshness. For those uncomfortable with touching fish - this is the best option. Scan the eyes of all the fishes on display and narrow it down to a few with the keenest ones.
Tip: Fresh fish should have bright, clear, full eyes that are often protruding. When you look at it, it should appear to be staring straight back at you. As the fish loses freshness, the eyes tend to become cloudy and sunken. They colour also changes from the radiant blue and gold to a general pinkish, greyish tinge.
Below are examples of cloudy/milky eyes.
HOW TO BUY
Fresh!!
The Touch Test
The skin and body, of the fish should be firm and springy to the touch. When you push on the skin with your finger it should spring back quickly. It should be relatively firm to the touch. If you press into the fish, the body should be taut and not wear the mark after you've removed your finger. Soft bodies that lack elasticity are surefire indications of old fish.
Tip: Sometimes old fishes are frozen to make them appear hard. Watch out for that. The body mustn't feel ice cold, nor should there be any visible patterns/dents left by ice.
Bright Red Gills
The gills are the are the filaments found behind the head when it is lifted up from the fish. Fresh fish should always have bright red, scarlet or even pink gills. The older the fish is, the more dull, gray or brown the gills will be.
Tip: One of the many tricks used by fishmongers to pass off old fish to newbies is to colour the gills with ink/paint. If you are the adventurous type, you could feel the gills for evidence. However, don't go around inspecting every gill around.
Smells like what?
Experts say that fresh, unfrozen fish smells like seawater or even cucumber. So if you live on the coast, or by a river - good luck with this one. If you don't, forget about this sniff test. Most fish markets stink - nothing less - and you probably wont be able to tell the smell of one fish from the other.
Tip: However, keep an eye out for general cleanliness amongst the various stalls/options in the market. Try the ones that look relatively neater & perhaps smell less.
Shiny Happy Fishes
Fresh fishes will invariably shine or rather glisten - except, perhaps, for certain downright drab varieties. The skin should appear moist and clean. Unnatural spots and discolouration signify improper handling, which means old, spoilt fish.
Tip: Certain species have an inherent shine and others do not. Know what the fish you want to buy should look like before you go to buy it.
Do you have other tips you'd like to share? We would really appreciate your inputs.