wares even in front of the customer, chances are you’re not getting goods worth paying for • Look at the fish Does it look fresh? Whole fish should have shiny scales, perfectly clear eyes, and bright red gills Bloodshot or cloudy eyes are an early sign of spoilage Fillets and steaks should look shiny, fresh, and moist • Smell the fish Fresh fish should not have a “fishy” aroma, it should just smell faintly briny Any hint of ammonia is a bad sign • Poke the fish If they’ll let you, that is Fresh fish has resilient flesh that springs back when you gently poke it If the flesh is mushy or your finger leaves an indentation, leave the fish behind Storing As with asparagus or corn, the best way to store fish is not to You should plan on buying it just before you’re going to take it home, put it in the fridge as soon as you get there, and cook it within a few hours If you must buy your fish the day before or even 2 days before, keep it as cold as possible With very clean hands, rinse the fish thoroughly under cold running water to wash away any surface bacteria, then carefully pat it dry with paper towels Transfer ... As with asparagus or corn, the best way to store fish is not to You should plan on buying it just before you’re going to take it home, put it in the fridge as soon as you get there, and cook it within... If you must buy your fish the day before or even 2 days before, keep it as cold as possible With very clean hands, rinse the fish thoroughly under cold running water to wash away any surface bacteria, then carefully pat it dry with paper towels