How can fresh fish defined?

There's no single, universally agreed-upon definition of "fresh fish," but here are the key characteristics:

1. Time Since Catch:

* "Fresh" generally implies the fish was caught recently, ideally within a few days. The exact timeframe can vary depending on the species and the method of storage.

* "Super fresh" or "day-boat" fish often means it was caught the same day or the day before and brought directly to market.

2. Handling and Storage:

* Proper handling is crucial: Fish should be kept cold (ideally on ice or in refrigerated conditions) from the moment it's caught until it's consumed.

* Freezing: Some fish may be flash-frozen soon after being caught to maintain freshness. However, "fresh" typically excludes frozen fish.

3. Appearance and Smell:

* Eyes: Fresh fish have clear, bright, slightly bulging eyes.

* Gills: The gills should be bright red and smell fresh, not fishy or ammonia-like.

* Flesh: The flesh should be firm and springy to the touch, not mushy or soft.

* Smell: Fresh fish should have a mild, slightly briny odor.

4. Sustainability:

* Increasingly, "fresh" is associated with sustainable fishing practices. This means fish caught in a way that doesn't harm the environment or deplete fish populations.

It's important to note:

* Different countries and regions may have varying regulations and standards for what constitutes "fresh fish."

* It's always best to inquire about the catch date and handling practices when purchasing fish, especially if you're concerned about freshness.

In short, fresh fish is fish that has been handled with care, kept cold, and hasn't undergone significant processing or freezing. It should have a fresh appearance, smell, and texture.