Fresh fish enhances the taste of any dish, while stale fish can ruin an entire meal. Many assume that fish naturally smells “fishy,” but a strong, unpleasant odor signals spoilage. Chef Ajay Chopra, in a podcast conversation with digital creator Bhavishya Sindwani, shared essential hacks for selecting fresh fish and prawns. His advice focused on simple but effective methods that can prevent consumers from being deceived at the market.
Fish should always have clear, glossy, and slightly bulging eyes. Cloudy or sunken eyes indicate the fish has been sitting for too long and has lost its freshness. The texture of the fish plays a crucial role in determining its quality. Fresh fish has firm flesh that quickly regains shape when pressed, while stale fish leaves an indentation, showing signs of deterioration. Chef Ajay stressed that gills should be bright red or pink. If they appear brown, grey, or slimy, the fish is no longer suitable for consumption.
Celebrity chef Ananya Banerjee, while discussing fish selection, emphasized the importance of smell. Fresh fish emits a mild, ocean-like aroma, whereas spoiled fish carries a pungent, sour odor. She advised consumers to check for excess mucus on the skin, as an overly slimy surface is a warning sign. The scales of fresh fish remain intact and shiny, but stale fish develops loose, dull scales that easily fall off. When choosing fillets, she recommended looking for a moist, translucent appearance. Fillets that appear dry or discolored should be avoided.
The touch and feel of prawns also indicate freshness. Fresh prawns feel firm and have a slightly translucent shell, while stale prawns turn mushy and emit an ammonia-like smell. Chef Ananya cautioned against purchasing pre-peeled prawns, as they spoil faster. She suggested buying them with the shell intact to ensure better quality.
Ice storage at the market affects the freshness of seafood. If the fish is displayed directly on ice without proper drainage, excess water accumulation can accelerate spoilage. Chef Ajay advised customers to choose vendors who store fish properly, ensuring it remains cold but not submerged in melted ice.
The season and location also play a role in freshness. Fish sourced locally and in season tend to be fresher than imported varieties that undergo extended storage and transportation. Chef Ananya encouraged buyers to ask vendors about the source and time of catch. She mentioned that early morning markets usually offer the freshest seafood.
Many people make mistakes when buying fish, assuming that frozen fish is always inferior. While fresh fish is preferable, well-frozen fish can sometimes be a better choice than fish left sitting in the open for too long. Chef Ajay recommended checking for frost or ice crystals on frozen fish, as excessive frost suggests repeated thawing and refreezing, which degrades quality.
Once fresh fish is purchased, proper storage at home is essential. It should be kept on ice or refrigerated immediately. Chef Ananya suggested wrapping fish in parchment paper rather than sealing it in plastic, as this helps maintain texture and prevents excess moisture buildup. She also advised against washing fish before storing it, as excess water can accelerate spoilage.
Many home cooks wonder how long fish remains fresh. Ideally, fish should be consumed within a day or two of purchase. If immediate use isn’t possible, freezing is the best option. Chef Ajay recommended freezing fish in vacuum-sealed bags or airtight containers to retain freshness for a longer period.
The ability to distinguish between fresh and stale fish ensures a better culinary experience and prevents health risks. Following these expert tips allows consumers to make informed choices and enjoy the best flavors that seafood has to offer.
Choosing fresh fish is not just about taste but also about food safety. Consuming stale fish can lead to food poisoning, causing stomach discomfort, nausea, or worse. Chef Ajay Chopra emphasized that spoiled fish often has a slimy texture and a distinct ammonia-like smell. If there is any doubt about freshness, it is always better to avoid the purchase.
For those buying fish online, quality control becomes even more critical. Chef Ananya Banerjee advised checking customer reviews and ensuring that the seller follows proper cold-chain logistics. Many reputable seafood suppliers use vacuum-sealing and temperature-controlled packaging to maintain freshness during delivery. She also recommended that buyers inspect the fish immediately upon arrival and store it correctly. If the fish does not look or smell fresh, requesting a replacement is the best course of action.
Another mistake consumers make is relying solely on color when selecting fish. While bright, shiny fish often indicate freshness, some vendors use chemical treatments to enhance appearance. Chef Ajay warned against fish that look unnaturally glossy or have an artificial sheen. He recommended touching the fish to confirm its firmness and ensuring that there is no excessive artificial moisture added to enhance its look.
Marination can sometimes mask the quality of fish. Some sellers marinate stale fish with spices to conceal its odor and texture issues. Chef Ananya advised buyers to be cautious when purchasing pre-marinated fish and to inspect it thoroughly before cooking. She encouraged cooking fish with minimal seasoning first to truly judge its natural flavor.
Sustainable seafood choices also matter when buying fish. Overfishing has led to the depletion of many species, making responsible consumption essential. Chef Ajay suggested looking for seafood that carries sustainability certifications or opting for locally sourced fish from ethical fisheries. Avoiding endangered species and choosing fish that are farmed responsibly helps maintain ecological balance while ensuring a steady supply of fresh seafood.
Cooking methods also impact how fish tastes and retains its freshness. Overcooking fish can make it dry and rubbery, while undercooking may leave harmful bacteria intact. Chef Ananya recommended cooking fish at the right temperature and using quick cooking methods such as grilling, steaming, or pan-searing to preserve its natural flavors.
Understanding the difference between various types of fish is also important. Saltwater and freshwater fish have different textures and flavors, and knowing which type works best for different dishes enhances the dining experience. Chef Ajay advised experimenting with different varieties to develop a preference for high-quality seafood.
With the right knowledge, anyone can confidently choose fresh fish and avoid common pitfalls. Whether buying from a market or ordering online, paying attention to smell, texture, and overall appearance ensures that every meal made with seafood is flavorful, safe, and satisfying.