I n conclusion, back of the boat freshness is measured via odor, bloodiness, gill color and conditions, meat color and in some cases eye clarity. But what separates the pro from the amateur fish buyer is determining handling. D etermining proper fish handling is only a concern of those who wish to be the best of buyers. Handling measurements require time and effort on the part of the buyer. The easiest available handling characteristic is the search for flesh bruises.
Bruised meat suggests a rough handled fish.
A s you can see, you'll never be the best fish detective by reading a pamphlet. The best eateries and retail stores either employ these experts or know whom to turn to for this fish expertise.