Touch and smell are vital when it comes to checking the freshness of fish. I can’t stress enough the importance of picking quality fish for cooking. Use these techniques and learn the chef’s standard of selecting fish.
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The video said to smell the fish, but didn't say what to look for in the odor. Is a fresh fish supposed to smell fishy or not fishy? I've heard that a fresh fish has little or no fishy smell to it.
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