Firm and elastic flesh that springs back when pressed gently with the finger. With time, the flesh becomes soft and will slip away from the bone. Shiny skin, with scales that adhere tightly. Characteristic colors and markings start to fade as soon as a fish leaves the water. Fillets and steaks should have firm and elastic flesh and a fresh-cut, moist appearance, with no browning around the edges.
Filleted flesh separates if it is left too long in the case.
The flesh should be translucent, light will shine through it. There should be little evidence of bruising or reddening of the flesh from retention of blood. Prepackaged steaks and fillets should contain a minimum of liquid. Seafood stored in liquid deteriorates quickly. All fresh fish should have no fishy or ammonia smell.