John Myers
Wer sich gesund ernähren möchte, sollte einmal pro Woche zu Fisch greifen. Manch einer ist beim Kauf jedoch verunsichert, weil Fisch schnell verdirbt. Hier erfährst du, woran du frischen Fisch erkennst und wie lange er haltbar ist.
Identify fresh fish
We have always learned from our grandmothers: that fish should always be eaten immediately! This rule of thumb made sense and is still valid today because fresh fish does not keep for long and if it is stored too long and then eaten, it can result in symptoms of poisoning such as nausea, vomiting, or diarrhea. But fresh fish is expensive and who likes to throw it away when the fish can’t be prepared as planned after all? It’s worth taking a close look at the animal because regardless of where and how long you kept the fish, you can tell for yourself whether you have a fresh or an old fish in front of you.
First of all, fish can be bought all over the world and as widespread as the supply of fish is, it is just as varied. At the fish counter in the supermarket, you will find common types of fish that are familiar to most fish eaters in this country. These are above all:
- Salmon
- cod
- coalfish
- sea bass
- victoria perch
- Pangasius
- Trout
- sea bream
We are also increasingly finding fresh tuna or squid at the fish counter. With the common types of fish, there is no difference in terms of shelf life and you can tell whether the fish is still good for all types by the following characteristics.
Looks
In general, all types of fish should not appear faded or dry, as this is a sign of insufficient chilling. A whole fish should have shiny scales and the slime coating should be clearly visible.
Odor
The most important characteristic of fresh fish is its smell: fresh fish never smells like fish! As soon as you have a fish in front of you that smells fishy, you should dispose of it quickly, because then it is old fish!
Tip: Do it like grandma! If possible, always prepare fresh fish on the day you bought it! If you are not supposed to prepare it until the next day, do the smell test first! As long as your fish doesn’t smell like fish and you don’t have a cold, you can rest assured that it’s still good.
Proper Storage and Shelf Life
When it comes to the shelf life of fish, the right storage is of course important, and it has to be one thing above all else: cool. You should always store fresh fish at a temperature between 2-4 degrees Celsius. The fish should be kept as airtight as possible, e.g. in a can or bowl with a lid, and you should make sure that it is in the coldest part of the fridge. If the fish looks ok when you take it out of the fridge and it doesn’t smell, the following rule of thumb applies to all common types of fish:
- Keeps cool at 2-4 degrees Celsius for 1 day!
You should not store fish for longer. This is also recommended by the consumer advice center.
Tip: If you want to keep fresh fish longer, you can freeze it. Frozen, it keeps for several months at -18 degrees Celsius. Just make sure that you pack it as airtight as possible and how you should thaw the fish properly.
It’s already worth taking a look behind the refrigerated counter when you’re making your purchase. Is the fish preserved in ice? This is important because it keeps it fresh and you can be sure that you won’t take any old fish home with you.
