1.The best way to buy a fish is when it’s whole: Because if the eyes are bright clear, not cloudy, and the gills are bright rich red, and not brown, you’ve spotted a fish that was recently caught and stored properly. And don’t be afraid to smell the fish as it should smell like clean water or touch briny or even cucumbers.
2.When you’re buying fillets, look for those that are firm to the touch, if you’re fishmonger lets you, press the meat with your finger, it should be resilient enough so your indentation disappears. If your fingerprints remains, move on. Also the fillet still has skin that should look pristine as the skin on an equally good whole fish – shiny and metallic. Ask your fishmonger to let you sniff them — they should smell clean, not fishy.
3.Shellfish should be alive. Oysters should be closed, and clams and mussels closed or partly opened — the shell should close when you tap it. Ask for the tag, which is required by law — it will show the date of harvest.