These types of fish not only ruin the freshness and taste of your meal but may also pose potential health risks.

Fish has long been a staple in family meals—nutritious and easy to cook into a variety of delicious dishes. However, to ensure both flavor and safety, you need to be careful when choosing fish. Not every fish is worth bringing home, and below are three types you should absolutely avoid to prevent health risks.

1. Fish with thick, cloudy slime

Fresh fish usually has a thin, clear, and smooth layer of slime that helps protect the skin and retain freshness. If the slime is too thick, cloudy, or sticky, it’s a sign the fish has been stored too long or handled improperly. Fish like this often has soft, mushy flesh, loses its natural sweetness, and can develop a bad odor when cooked. The thick slime may also harbor bacteria, which is harmful to your health. So when selecting fish, touch it—if it feels overly slimy or dirty, it’s best to skip it.

2. Fish with sunken eyes or dark gills

One of the easiest ways to check freshness is by looking at the eyes and gills. Fresh fish should have clear, bright, and slightly bulging eyes, with bright red gills. If the eyes are sunken and cloudy, and the gills appear dark or blackish, it’s a sign the fish has been dead for a long time and has lost quality. Such fish tends to fall apart easily when cooked, tastes worse, and may carry harmful bacteria. Don’t hesitate to reject fish with these signs.

3. Pre-cut or pre-cleaned fish

Fish that has already been cleaned, cut into pieces, or gutted may seem convenient, but it’s often older or close to spoiling. With this type, it’s difficult to assess freshness, increasing the risk of buying low-quality fish. The flesh also tends to soften quickly and lose its natural flavor, resulting in less tasty dishes. For better quality and safety, it’s best to choose live or whole fresh fish and prepare it yourself at home—you’ll ensure freshness and better hygiene.