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How do you recognize fresh fish?

Fish will only deliver it’s full culinary potential, when it is perfectly fresh. With our tipps you will easily recognize the freshness of your fish of fish fillet.

When buying filets:

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Shiny and smooth

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Pressing with the finger should leave no mark

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Let your fish monger cut the fillet from a whole fish

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Clean, neutral scent

Filets should be compact, shining, smooth and elastic. Their scent should be clean and neutral. When pressing with your finger, there should stay behind no marks. To be sure, it is always best to get fillets from a whole, fresh fish!

When buying whole fish:

Watch the scales: They should be shiny, not matte. The eyes should be clear and convex – never concave and grey.

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Shiny scales

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Clear, concave eyes

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No scratches or marks

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Clean smell and shiny red gills with clear outlines

The overall impression should be good, by this you can see the difference in quality very food (no scratches or marks on the body – signs for trawls or industrial fish).

The scent also says a lot about quality. It musn´t be intrusive, but should be clean and neutral – with a slight touch of grass and sea. A bad smell develops approx. after the 5th day. If you want to be sure, smell the gills and the abdominal cavity. There a bad smell develops first – even if a fish smells here, it is still eatable.

Also an inspection of the abdominal cavity tells you a lot. The inner side should be smooth, shining and plain. Have a good look at the gills too! Freshly caught fish has shiny red gills with a round outline. Also matte red or pale gills indicate fresh fish (the ice for cooling washes out the blood in the gills).

The gills should never ever be green, yellow or brown with fainted outlines!

Ask for our delivery dates or look in the section Frisch eingetroffen, what fish came in fresh. Fisch-Gruber has fresh fish every 48 hours!
If you have any doubts, feel free to contact us! Because when it comes to fish, you can trust us.

Please note the great Information of the “Deutschen Institutes für Risikobewertung” in German, including many pictures: http://www.bfr.bund.de/cm/208/wie_frisch_ist_der_fisch.pdf

  • How do you recognize fresh fish?
  • How long does your fish stay fresh?
  • How to filet fish
  • How to open oysters?
  • Transport, storage and hygiene

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Über Fisch-Gruber

Unsere Öffnungszeiten:

MO-FR 10.00 – 18.00
SA 8.00 – 15.00

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So erreichen Sie uns:

Fisch-Gruber GmbH
Naschmarkt Stand 33/2. Block A
1040 Wien

office(at)fisch-gruber.at
+43 1 586 32 73

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