Fish is done when the flesh has just begun to turn from translucent to opaque or white and is firm but still moist. Properly cooked fish should flake easily with a fork. Add 5 minutes to the total cooking time if the fish is cooked in foil or cooked in a sauce. Double the cooking time for frozen fish that has not been defrosted. BACK TO TOP 8.
Fresh fish has a mild, fresh odor.
If seafood is fresh to begin with and is handled properly from the market to the home, and refrigerated promptly at or below 40 degrees F until cooked, it should maintain that quality for 1 to 2 days. Ideally, fish should be cooked the same day it is purchased. Assemble all your cooking utensils and ingredients before taking fish from the refrigerator to minimize the time it is exposed to air at room temperature. If you're frying fish, be sure the oil is fresh and at the proper temperature. Remember, if the fish doesn't smell before you cook it, it won't smell fishy while it is being cooked.