4. A Thick, Slippery Slime Coat
All fish have a natural, thin protective mucus. However, a thick, sticky, or tacky slime layer that feels unpleasant is a sign of bacterial growth and advanced spoilage. « Shiny is good; slimy is not. »
5. Discolored Flesh & Brown Bloodlines
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General Flesh: Look for fading or unnatural color changes. Salmon turning pale, white fish taking on a grayish or yellow hue, or any darkening around the edges.
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The Bloodline: That dark strip along the center of fillets like tuna or mackerel should be a rich red or deep amber. If it’s turned brown, muddy, or greenish, it’s oxidized and old.
6. Bruising, Gaping, or Dry, Curled Edges
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Bruises: Dark spots or bruising indicate mishandling or age.
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Gaping: Flesh that is separating or flaking apart easily means it’s lost its structural integrity.
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Dryness: Edges that are dried out, browned, or curled mean the fish has been exposed to air for too long.
