HOW TO RECOGNIZE THE FRESHEST FISH

• Black, transparent eyes that are not sunk.
• Red and brilliant gills, non brownish.
• Small fish must remain rigid when holding them (except for some specific fish such as the blue whiting or the forkbeard). When poking bigger fish with one finger their skin must return to the original position without leaving a mark (except for the red mullet or seafood).
• Fish scales must be holding well to the skin so they do not peel off easily (except for sardine, anchovy and others).
• The fish must be whole. Semi frozen fish has its viscera taken out.
•  Shellfish must be alive (aerials, legs, shells that open up and close up).
• Fresh smell of sea, not of ammonia (except for some types of eel which have a distinct smell naturally).
• Decide on what to buy when we get to the fish market and do not stick to what we wanted to buy before getting there.