5 Foolproof Tips for Buying Fresh Fish

Have you ever bought what looked like fresh fish, only to get home and discover something was wrong with it? Perhaps it had an unpleasant smell, a strange texture, or simply didn't taste right after cooking. It is a frustrating experience, and unfortunately, one that many consumers have encountered.

In Cameroon, fish is enjoyed in every region of the country and remains one of the most important sources of affordable animal protein for millions of households. From smoked fish in eru and okra soup to grilled fish served with plantains or bobolo, fish plays a central role in our cuisine. To meet the growing demand, Cameroon relies heavily on imported frozen fish alongside locally caught fish.

However, freshness does not last forever. The moment a fish is caught, natural enzymes begin breaking down its tissues, while bacteria that are naturally present on the fish start multiplying. Even though freezing slows these processes significantly, it does not stop them completely. If fish is improperly handled, repeatedly thawed and refrozen, or stored at the wrong temperature, it can deteriorate much faster.

Spoiled fish is more than just unpleasant to eat. It can harbour harmful bacteria such as Vibrio, Salmonella, and Listeria, all of which are capable of causing foodborne illnesses. Symptoms may include stomach cramps, diarrhoea, vomiting, fever, and, in severe cases, serious complications, especially among young children, older adults, pregnant women, and people with weakened immune systems.

The good news is that you do not need to be a food scientist to identify many signs of freshness. While no single sign can guarantee that fish is completely safe to eat, examining several characteristics together can help you make a much better purchasing decision.

Here are four simple visual and sensory checks to make the next time you shop for fresh fish.

1. Eyes

The eyes are often one of the first places to check. Fresh fish should have clear, bright, and slightly bulging eyes. They should appear moist and transparent rather than dull.

As fish loses freshness, the eyes gradually become cloudy, grey, flat, or sunken due to dehydration and the breakdown of tissues. While a fish with cloudy eyes is not always unsafe to eat, it is generally an indication that it has been stored for a longer period and is no longer at its freshest.

2. Gills

Next, gently lift the operculum, the hard flap on the sides of the fish's head, to examine the gills. This is one of the most reliable indicators of freshness.

Fresh fish have firm, moist gills that are bright red or pinkish in colour because they still contain well-oxygenated blood. As spoilage progresses, the gills become dull, grey, brown, or even greenish. They may also develop a slimy coating and an unpleasant smell. If you notice these changes, it is best to leave that fish behind.

3. Flesh

A fresh fish should feel firm and elastic. Press the thickest part of the fish gently with your thumb. The flesh should spring back almost immediately after you remove your finger.

If the flesh feels soft, mushy, or leaves a dent that does not bounce back, it is a sign that the muscle proteins have begun to break down. This loss of firmness is a natural part of spoilage and usually indicates that the fish is no longer fresh.

4. Smell

Perhaps the easiest test of all is the smell. Contrary to popular belief, fresh fish should not have a strong "fishy" odour.

Instead, it should have a mild, clean smell that resembles the sea or fresh water, depending on where it was caught. A sharp, sour, ammonia-like, or overpowering fishy smell is a warning sign that bacteria have produced compounds associated with spoilage. When in doubt, trust your nose. If the smell makes you hesitate, it is better to choose another fish.