What You’ll Find Here?
Nothing ruins a good dish faster than spoiled fish. Whether you’re planning to cook sinigang na bangus, pritong galunggong, or steamed tilapia, the first step is always the same, make sure your fish is fresh.
As a home cook and a dad who loves to serve the best meals to my family, I always check for a few signs before buying any fish. Here’s how I do it.
How I Check Fish Freshness?
1. Check the Eyes
One of the easiest ways to tell if a whole fish is fresh is by looking at its eyes.
Fresh fish has bright, clear, and slightly bulging eyes.
If the eyes look dull, cloudy, sunken, or dry—it’s a no-go. That fish has been sitting around too long.
2. Look at the Gills
Gently lift the gill cover and peek inside. Fresh fish will have gills that are bright red or pink and moist.
Avoid fish with brown, gray, or slimy gills. That means it’s starting to spoil.
3. Touch the Flesh
Give it a gentle press. Fresh fish flesh should be firm and bounce back when touched.
If your finger leaves a mark, or if the fish feels mushy, it’s past its prime.
4. Check the Skin and Scales
The skin of a fresh fish should look shiny and metallic, not dry or dull.
Scales should be tight and not falling off easily.
A slimy coating is okay if it’s clear and watery—but if it’s sticky, thick, or smelly, skip it.
5. Buy from Trusted Sellers
This one’s not a physical check, but it’s just as important.
Buy from suki vendors you trust. Fish stalls in wet markets (palengke) usually sell early in the morning—go early for the freshest catch.
Bonus Tip: If You’re Buying Sliced Fish or Fillets
Not buying whole fish? No problem. Here’s what to look for in cut fish:
- The flesh should be moist, shiny, and a little translucent.
- It should not be dry, brownish, or have dark spots.
- It should smell clean—not overly fishy or sour.
Frequently Asked Questions
Place it in the coldest part of your fridge and cook it within 1 to 2 days. For longer storage, wrap tightly and freeze.
A very mild scent is okay, but if it smells sour, metallic, or off—better to throw it away than risk getting sick.
If properly frozen right after being caught, yes. Just avoid fish with freezer burn or too much ice.
Looking for fish recipes?
Try these fish recipes that are just as tasty and easy to cook:
Sarciadong Tilapia – Crispy fried tilapia simmered in a flavorful tomato and egg sauce.
Daing na Bangus – Marinated milkfish fried until golden and crispy. Perfect with suka and garlic rice.
Paksiw na Bangus – A tangy and savory dish cooked in vinegar, garlic, and peppercorns. Comfort food at its finest.
Bangus with Tausi – Milkfish in black bean sauce, giving it that salty-sweet flavor that pairs so well with rice.
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How to Clean Galunggong (Round Scad) the Easy Way 
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10 Best Cooking Tips for Beginners 
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10 Basic Cooking Skills That Will Help You Create The Best Family Meal Ever!
