FRESH FISH
It is important to eat fish of the season, not manipolated but simply refrigerated.

Also look at:
General Appearance: bright, iridescent, never dull and opaque.
Body: hard not soft.
Consistency: firm texture.
Scales: adherent scales, should not be cut with ease.
Eyes: clear, bright and not vitreous.
Gills: pink-rose.
Anus: closed not protruding.
Bowels: smooth, clean and bright.
Fishbone: sticks to flesh.
Meat: solid and firm.