Fresh fish is a valued commodity in every grocery store, fishmonger, and eatery in the world. But, how do you know how fresh your fish actually is? Studies have shown that fish can be as old as three weeks by the time it reaches the kitchen and many seafood restaurants may not even know this. 


Fish that have not been properly cleaned and frozen may sit in the loading docks for as long as a few days while waiting for their ship or flight to carry them away. Yes the fish is on ice, but every minute it is not frozen it is being degraded. 


This delayed processing and mistreatment during catching and handling can severely impact the flavors of halibut, salmon and shellfish. Getting that perfectly delicious flavor array begins on the fishing trawler. 


There are two major points of attrition to the conditions of fresh fish: Time and Temperature. The key to locking in that great fresh fish flavor is by properly controlling these two elements. “previously frozen” fish is not necessarily bad, as a matter of fact the fish that is frozen on the trawler is generally fresher than the fish that has only been chilled. 


When buying fish, here are some things you can do to gauge the freshness of the catch:


Touch it: Fresh fish should bounce back when pressed.


Look into its eyes: when buying whole fish, look for eyes that are bulging, shiny and clear. Stay away from cloudy eyes. 


Smell it: Fresh fish does not smell. It may have a mild odor, but if you detect a stronger fishy odor, better give it a pass. 


Check it: The gills of fresh fish are perfectly pink. If you notice brown or yellow discoloration forming, you should look for a different fish. 


Seafood is a wonder of abundance and as wild stock supplies dwindle, freshly cultivated salmon are a treasure to be valued. By following the simple steps mentioned here you can ensure the fish you are selecting is fresh. Finally, eat only at Tavern House because they know exactly how fresh the fish they are serving is.