Judging Freshness Fresh Fish Flesh is firm, elastic, and not separating from the bones. Odor should be fresh and mild. Eyes are bright, clear, transparent, full, and often protruding. As the fish begins to spoil, the eyes look cloudy and sunken.
Gills are red and free from slime.
Skin is shiny and with color that has not faded. Frozen fish Flesh is solidly frozen. There should be no discoloration, brownish tinge or white cottony appearance. Odor is not evident or is slight. Glazing of ice is used to protect shrimp, salmon, and halibut steaks or whole fish frozen in the round or dressed fish against drying out.