It’s a healthy high-protein staple that works in so many meals, but shoppers have been urged to take extra care when they’re buying fish from the shops.
When you’re craving something healthy, quick and versatile for dinner, you can’t go wrong with fish. There are so many different varities out there to choose from, and each of them has their own unique benefits.
Whether you’re a fan of flaky salmon, buttery cod or a smoky mackerel, you’re never going to run out of inspiration when it comes to fish dinners. And if you haven’t got any in the fridge right now, supermarkets and fishmongers are always packed to the brim with tasty options.
But anyone who regularly buys fish from the supermarket has been issued a word of warning, and is being urged to carry out a five-second test whenever they pick it up.
Fish may look perfectly fresh beneath supermarket lighting, but shoppers are being warned that its smell can reveal problems that are much harder to spot by eye.
A strong odour is often treated as normal when buying seafood. However, Julian Klenda, seafood expert at Maine Lobster Now, says quality fish should have only a very mild scent.
Julian said: “Never assume fish is fresh simply because the colour looks right or the packaging is intact. If you are buying from a fish counter, ask to smell it. Fresh fish should smell mild and clean, perhaps slightly like the sea, but it should not hit you with a strong fishy, sour or ammonia-like odour. That familiar ‘fishy’ smell is not something shoppers should expect from genuinely fresh fish. If the smell makes you pull away, trust that reaction and choose something else.
As fish begins to deteriorate, compounds responsible for increasingly strong and unpleasant odours can develop. This means a fillet can still look fine, while its smell suggests that it is already past peak freshness.
Julian said: “Freshness should smell subtle, not overpowering. Sourness, rancid notes or an ammonia-like smell are all reasons to leave the fish behind. Do not buy it hoping that rinsing, seasoning or cooking will get rid of the problem. A strong, off-putting smell is not something to cover up.”
How to check if fish is fresh
If you get your fish at the supermarket and it’s all sealed up, make sure you check the use-by date, examining the condition of the pack and looking closely for excess liquid, discolouration or drying around the edges.
If the pack looks swollen, damaged or is no longer properly sealed, it should be avoided. Shoppers should also check that refrigerated fish feels thoroughly chilled and frozen products are completely solid, without open or damaged packaging.
Julian added: “Smell is the fastest check when you have access to the fish, but it should not be the only one. Fresh fillets should generally look moist and have firm flesh rather than appearing dry, dull or mushy. If you are buying a whole fish, look for clear, bright eyes and red gills rather than cloudy eyes or brownish gills.
“For shellfish meat such as lobster, scallops or prawns, look for a clear, pearl-like appearance and little to no odour. Any combination of a strong smell, unusual colour and soft texture should be treated as a warning.”
