1. Look for fillets that spring back when lightly touched. They shouldn’t flake or be sitting in water. 2. Fish should smell like the sea, not like low tide. 3. Cook within 2 to 3 days.
Frozen is a great option. It’s often cheaper, already cleaned and portioned. And unless locally caught, most “fresh” fish has been flash-frozen and defrosted. Companies like Sea to Table (sea2table.org) and Thrive Market (thrivemarket .com) deliver sustainable options right to your door. Sampler boxes begin at $30 for 6 servings.