Fish should be arranged with the bellies down so that the melting ice drains away from the fish, thus reducing the chances of spoilage. Each species has characteristic markings and colors which fade and become less pronounced as the fish loses freshness. Eyes are bright, clear, full and often protrude. As quality goes down, the eyes often turn pink and become cloudy and sunken. This does not always apply to small-eyed fish such as salmon.
Gills are red and free from slime.
With time, the color fades to light pink, then gray and finally greenish or dull brown. Odor is fresh and mild. The fishy odor develops with time, but should not be strong or objectionable. Flesh is firm, elastic and not separating from the bones. Odor is fresh and mild.