How to Choose Fresh Fish Like a Pro: Secrets from Coastal Fishermen

With just a few simple tips passed down by seasoned fishermen, you’ll master the art of choosing the freshest fish—whether you’re shopping at a local wet market or a high-end supermarket.

1. Look into the Eyes – The #1 Rule

The eyes are the first and most telling sign of a fish’s freshness. A fresh fish has clear, shiny, slightly bulging eyes—as if it was just pulled from the sea. If the eyes are sunken, cloudy, or yellowish, the fish is likely old or not fresh.

“The eyes reveal it all. Fish freshly caught always have glassy, clear eyes,” says Mr. Bảy Lý, a fisherman with 35 years of experience in Phan Thiết.

Note: Some fish species naturally have smaller or less protruding eyes, so don’t judge solely on that. Use other indicators as well.

2. Check the Gills – The Truth-Tellers

Take a close look at the gills. Fresh fish have bright red or pink gills with no slime and no strange smell. In contrast, stale fish have gray, dark brown gills and often emit a strong, unpleasant odor.

Gently lift the gill flap with your hand—if there’s slime or it feels slippery, steer clear. That’s a clear sign the fish is no longer fresh.

3. Firm Body, Shiny Skin

Press gently on the fish’s body. If the flesh bounces back and doesn’t leave a dent, it’s fresh. If the dent remains, it may have been sitting around or thawed and refrozen multiple times.

The skin should be intact, shiny, and covered with a natural, thin layer of slime—not dull or patchy. Bruises, torn skin, or missing scales can indicate poor handling or storage.

4. Don’t Overlook the Tail and Scales

The tail is often ignored, but it can say a lot. Fresh fish usually have intact, flexible tails—not dry, curled, or stiff. If the tail moves easily in your hand, that’s a great sign.

Scales should be tight, shiny, and uniformly colored. A home cook’s tip: gently run your fingers along the grain of the scales—if they fall off too easily, the fish may have been frozen for too long.

Also, smell the fish near the belly or gills—a mild sea scent is good. If it smells strong, fishy, or strange, skip it.

5. Fresh or Frozen – Which Should You Choose?

If you can’t get live or just-caught fish, frozen fish is still a good choice—as long as it’s stored properly. High-quality frozen fish is flash-frozen on the boat or at processing plants to lock in flavor and texture.

When buying frozen fish:

• Choose fish that retain their original shape, are well-packed, and show no signs of being thawed and refrozen (e.g. soft texture, uneven ice crystals, faded color).

• Shop at stores with dedicated freezers, stable temperatures, and clear labeling.

6. Where to Buy Fresh Fish With Confidence

If possible, go to early morning markets, where boats bring in freshly caught fish. Reputable seafood shops with cold displays and proper storage protocols are also safe bets.

At famous seafood markets, you can even buy fish by the net haul—fish still smell like the sea and may even carry grains of salt and sand.

“The best time to buy fish is right after it lands. If the seller is still removing the net or if you spot grains of sea sand, that’s your cue to buy,” shares Ms. Thanh, a vendor at Lạch Quèn market in Nghệ An.

Final Thoughts

Choosing fresh fish isn’t hard—it just takes a keen eye and a little know-how from experienced coastal fishermen. For every family meal, selecting the right ingredients is the first step in creating delicious, heartfelt dishes.