Choosing the Freshest Fish: Lessons from Yaya’s Kitchen

In the heart of Greece, my grandmother, Yaya, taught me invaluable lessons about life and cooking. Among the most fundamental was her insistence on starting with the freshest ingredients, especially when it came to fish. Whether we were in a bustling market or a quiet fishmonger’s shop, Yaya had a keen eye for quality that she passed down to me. Here are her timeless tips for selecting the perfect fish:

1. Don’t Decide Before You Arrive: Keep an open mind when shopping for fish. Instead of fixating on a specific type, prioritize freshness.
2. Eyes Tell All: For whole fish, the eyes should be clear, bright, and almost as if they’re alive. Cloudy or sunken eyes are indicators of aging.
3. Check the Skin: The skin should be smooth, shiny, and free from any sliminess or mushiness.
4. Inspect the Veins: In white fish, dark veins are normal but should appear clear and well-defined. Salmon, with white veins, should also show clear patterns without fuzziness.

Building on Yaya’s wisdom, here are expert tips to further ensure you’re bringing home the freshest catch:

• Smell Test: Fresh fish should have a mild, ocean-like aroma. Avoid fish that smell overly fishy, sour, or like ammonia.
• Eyes: Look for clear, full, and shiny eyes. Dull or dry eyes indicate the fish is not fresh.
• Gills: Moist and vibrant red or pink gills are signs of freshness. Brown or gray gills suggest the fish is past its prime.
• Flesh: Press the flesh—it should be firm and spring back. Mushy or flaky flesh is a sign of deterioration.
• Scales and Skin: Scales should be tight and shiny, and the skin should be moist and metallic-looking.
• Belly: A firm, intact belly indicates freshness. Avoid fish with swollen or soft bellies.
• Color and Texture: Vibrant and consistent color with moist, translucent flesh is ideal. Discoloration or dryness signals aging.
• Fillets: Moist and translucent fillets are a good sign. Dry or discolored fillets should be avoided.
• Frozen Fish: If buying frozen, ensure the fish is solid without ice crystals or freezer burn, which can indicate thawing and refreezing.
• Ask Questions: Inquire about the fish’s origin and when it was caught. Fresh fish should ideally be caught within the last 24-48 hours.
• Trust Your Fishmonger: Develop a relationship with a trusted fishmonger who values quality and transparency.

By following these guidelines, you can confidently select the freshest fish for your next culinary masterpiece. Whether you’re preparing a traditional Greek dish or exploring new flavors, freshness is the first step to a memorable meal.