Breathe in that sea air! Whether it be whole or fillet, fresh fish should never smell fishy or ammonia-like. Its odour ought to be neutral and fresh with a hint of the sea.

Here's lookin' at you kid! The fish's eyes should be bright and clear. If the eyes are cloudy, the fish was probably harvested more than five days ago and is beginning to get old. Sunken eyes are an indication of over storage. Look at the gills! The fish's interior gills should be bright red. If the gills are pink or brownish gray, the fish has either been mishandled or is getting old. They should also be clearly separate, neither stuck together nor slimy. Grey-white or yellowish-brown gills indicate poor quality. It is also important to check the abdominal cavity. If the fish has been gutted any remains of blood should be a clear red. Brown-grey remains indicate that the fish has been stored for too long. Take a close look at the skin! Natural gloss and colour are a must. The slime on the skin should be clear and quite transparent. Dry skin is an indication of over storage. Last but not least..have a squeeze! The fish's flesh should be firm and elastic to the touch, it should "spring back" into place. If an indentation remains after the fish is touched, the fish is beginning to get soft and old.

The skin check is also a reliable indicator when choosing a fillet. It should be shiny with natural colour. If it is dull and pale, the fillet is too old. Yellowish discolorations on the inside of the fillet indicate deterioration.