Buying fresh fish at the market should not depend entirely on the seller’s assurance that the fish arrived that morning.
Whether you are shopping for catfish, tilapia, croaker, mackerel or another variety, you need to examine its appearance, smell, texture and storage conditions before paying.
Freshness matters because fish deteriorates quickly when people fail to handle and store it properly. A fish may look attractive from a distance but show signs of deterioration when you inspect its eyes, gills or flesh.
Fortunately, you do not need special equipment to make a better choice. Your eyes, nose and a careful inspection can help you identify warning signs. Just remember that no single sign guarantees safety. Consider the fish’s overall condition and, importantly, how the seller has kept it.
1. Check the Eyes Before Anything Else
The eyes are among the easiest parts of a whole fish to inspect.
A fresh whole fish will generally have clear, bright eyes that look full rather than deeply sunken. Depending on the species and handling conditions, the eyes may also appear slightly protruding.
Cloudy, dull or sunken eyes can indicate that the fish has lost freshness. However, appearance can vary between species, and some fish naturally have different eye characteristics. Therefore, do not reject or accept a fish based on its eyes alone.
If you are buying a whole fish at a Nigerian market, ask the seller to turn it so you can inspect both eyes. Look for a generally clear appearance without obvious signs of deterioration.
Also, avoid allowing a seller to distract you from inspecting the fish properly. Take a moment to examine it before agreeing to the price.
2. Inspect the Gills for Colour and Condition
The gills provide another useful clue when buying whole fish.
Fresh fish generally have moist, red or pink gills, although the exact shade can vary by species and handling. As fish loses freshness, the gills may become dull, brownish or grey.
Look carefully for excessive slime, unpleasant odour or obvious discolouration. Gills should not appear dry and badly deteriorated.
If the fish has already been gutted or the seller has removed the gills, you will need to rely more heavily on other indicators, including the smell, flesh and storage conditions.
Do not hesitate to ask the fishmonger to show you the gills before cleaning the fish. A seller who handles fresh fish regularly should understand why customers want to inspect it.
3. Use Your Nose: Fresh Fish Should Not Smell Rotten
Smell is one of the most important checks when buying fish.
Fresh fish should have a mild, clean smell. Depending on the species and environment, it may carry a light sea-like or watery scent, but it should not have a strong unpleasant odour.
Avoid fish that smells sour, rotten, strongly fishy or like ammonia. Such smells can indicate deterioration.
This is particularly important in busy markets where fish may sit outside refrigeration for extended periods. Do not assume that a strong smell is normal simply because fish has a natural odour.
You can also pay attention to the surrounding stall. If the entire display has a strong unpleasant smell, consider buying from another seller.
4. Examine the Flesh and Texture
A fresh whole fish should generally have firm, resilient flesh. When pressed gently, the flesh should spring back rather than remain deeply indented.
If the flesh feels unusually soft, mushy or appears to separate easily from the bones, the fish may have deteriorated or suffered poor handling.
For fish sold in fillets or cut portions, examine the surface closely. It should look moist and reasonably firm, without extensive drying, darkening or unusual discolouration around the edges.
However, remember that different fish species have different natural textures. Some varieties are naturally softer than others, so compare the flesh with what is typical for that species rather than applying one rigid standard.
5. Look at the Skin, Scales and Overall Appearance
A fresh whole fish will often have a bright, moist appearance, with scales that remain reasonably well attached to the skin.
Look for excessive scale loss, unusual dullness, damaged skin or areas that appear badly discoloured. These signs may indicate poor handling or deterioration.
Nevertheless, colour alone cannot prove freshness. Different fish species naturally have different colours and markings, and appearance can change because of diet, environment, handling and processing.
For this reason, combine your visual inspection with the smell, gills and texture.
If the seller has already cut the fish into portions, look for flesh that remains moist and firm. Avoid pieces with dry, darkened or discoloured edges.
6. Check How the Seller Stores the Fish
A fish can look acceptable but still be a poor purchase if it has been stored badly.
Fish should be kept properly chilled. Look for sellers who display fish on a generous bed of clean ice or in suitable refrigerated storage. The fish should remain cold rather than sitting for long periods in warm conditions.
In markets where sellers display fish in open trays, observe how they manage the ice. Is it sufficient to keep the fish cold? Does the display look clean? Is the fish sitting in dirty water or exposed to unnecessary contamination?
Avoid buying fish that has been left in direct sunlight or beside heat sources. Warm conditions encourage faster deterioration.
Also, pay attention to the seller’s general handling practices. Clean working surfaces, suitable containers and careful separation of fish from waste are good signs of a more organised stall.
7. Know What to Check When Buying Different Types of Fish
Not every fish is sold in the same condition. Your inspection should reflect what you are buying.
Whole fish: Check the eyes, gills, skin, smell and firmness. Ask to see the fish before the seller removes the gills or cuts it into portions.
Cut fish and steaks: Examine the flesh for firmness, moisture and unusual discolouration. Check that the pieces have been kept cold.
Fish fillets: Look for moist, firm flesh without excessive liquid, dried edges or unusual darkening. A fillet that was previously frozen may look different from one that has never been frozen, so ask the seller about its history.
Frozen fish: Choose packages that remain properly frozen. Avoid packs with torn packaging, signs of thawing, excessive ice crystals or evidence that the fish has partially thawed and refrozen.
Smoked or dried fish: Check for mould, dampness, unusual odours, insect damage and poor packaging. These products have different storage characteristics from fresh fish, so inspect them according to their condition and how they have been preserved.
8. Ask the Fishmonger the Right Questions
A good relationship with a reliable fish seller can make market shopping easier. Rather than asking only whether the fish is fresh, ask questions that help you understand how it was handled.
Useful questions include:
- When did the fish arrive?
- Was it kept on ice or refrigerated?
- Is it fresh or previously frozen?
- Has it been cleaned or gutted?
- Can I inspect the gills before you cut it?
- How much will cleaning and cutting cost?
- Can you pack it with ice for the journey home?
The answers do not replace your own inspection, but they can help you make a more informed decision.
If a seller refuses reasonable inspection or the fish shows several warning signs, walk away. A lower price is not worth the risk of buying deteriorated seafood.
9. Transport Fish Home Without Losing Its Freshness
Your responsibility does not end when you pay. Fish needs proper handling during transportation and storage.
If you are shopping in a hot environment, take an insulated cooler or suitable cool bag with ice packs. Ask the seller to pack the fish securely so that it remains cold on the journey home.
Avoid leaving fish inside a parked vehicle or carrying it around the market for several hours. Complete seafood shopping near the end of your market trip where possible.
Once home, refrigerate the fish promptly if you plan to cook it soon. Keep it covered and separate from ready-to-eat foods to prevent cross-contamination. If you will not use it within a short period, freeze it in suitable portions.
For raw fish, follow recognised food-safety guidance: keep it cold and use refrigerated fresh fish within one to two days, or freeze it if you need longer storage. Cook it thoroughly before eating.
10. Warning Signs That Should Make You Walk Away
Avoid buying fish when you notice several of these warning signs:
- Strong sour, rotten or ammonia-like smell.
- Cloudy, dull or deeply sunken eyes in species that normally have clear eyes.
- Gills that look badly discoloured, dry or unpleasantly slimy.
- Flesh that feels mushy and does not spring back.
- Extensive discolouration or dried edges on cut portions.
- Fish displayed for long periods without adequate chilling.
- Frozen fish that appears to have thawed and refrozen.
One sign alone may not tell the whole story, but several warning signs together should make you choose another seller.
Buy With Confidence, Not Guesswork
Choosing fresh fish becomes easier when you know what to inspect. Check the eyes, examine the gills, smell the fish, assess the flesh and look at how the seller stores it.
Most importantly, do not let a bargain or a seller’s reassurance override obvious warning signs. Buy from traders who handle seafood carefully, keep fish properly chilled and allow reasonable inspection.
A few extra minutes at the market can help you bring home better-quality fish and handle it more safely for your family’s meals.
