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QUALITY POINTS (1 of 5)
 Hospitality and Catering
GENERAL QUALITY POINTS
It is important to observe the following qualities in fresh fish, as they are indicators of quality and freshness:
A quality fish 1) The eyes should be bright and full, not sunken.
2) The gills are bright red in colour.
3) The flesh should be firm & spring back when pressed.
4) Scales, if any, should be plentiful.
5) There should be no unpleasant smell.
Aroma Appearance
Fresh fish has a clean pleasant smell/aroma, the smell should not be unpleasant but a clear fishy aroma.

Any fish that has a pungent or unpleasant smell is not fresh and could well be dangerous if used.

 Most fresh fish has a clean bright appearance, the skin has a slimy film covering the fish which indicates freshness. Soft fish (especially white round fish) might indicate fish that has spawned or is old (and consequently not fresh).
General Quality Points Storage Weights Ordering