Journal · Guide · 4 minute read

How to choose a fresh fish at the market

Our buyer checks hundreds of fish a week on the beach at Ibeno. Here are the four checks he makes, which work at any market in Uyo.

By the Saltwater Grill kitchen. Example article for this demo.

A fresh fish tells you everything if you know where to look. You do not need to be a fisherman; you need thirty seconds and your eyes, nose and one finger.

Look it in the eye

The eyes should be clear, bright and slightly bulging. Cloudy, grey or sunken eyes mean the fish has been out of the water for a day or more, or has been frozen and thawed.

Lift the gills

Gently lift the flap behind the head. The gills should be bright red or deep pink and wet. Brown, grey or slimy gills are a sign to walk on.

Smell it

A fresh fish smells of the sea: clean, a little salty, like seaweed. It should never smell strongly fishy or sour. Trust your nose more than the seller.

Press it

Press the side of the fish with one finger. The flesh should spring back. If your fingerprint stays, the fish is old.

One more thing: ask what time it came in. A good seller will tell you which beach and which boat. On our board we write the landing time next to every fish for exactly this reason.

In short