What should a fresh fish look like?

The most important characteristics: It must have very clear, bulging eyes and red gills. There should also be no pressure marks anywhere on its skin. And very importantly, it must not smell like fish, but rather neutral or at most like seawater. Otherwise it has been stored for too long.

And what about fillets from the counter?

You can hardly tell if they are fresh - at most by the pressure marks. I generally recommend buying the whole fish. This is because animals are often processed into fillets that are not the first choice.

Is frozen fish just as good as fresh fish?

No, nothing replaces freshness. Apart from the fact that fresh fish is much juicier, many manufacturers cheat on the packaging - and add a large amount of ice.

How can I recognize truly sustainable products?

Look for the ASC seal for sustainable aquaculture and the MSC seal for wild-caught fish on packaged products. Organic fish is also recommended. It's best to ask the sales clerk at the counter where the fish comes from.

Is it important how the fish was caught?

Yes, because not all types of catch are environmentally friendly. There are four terms on the packaging: The best one is 'Fished': the fish is caught by lines with several hooks and bait. Farmed fish': The fish are reared in a controlled aquaculture. This means in large water basins, such as ponds. Standing net: The net is lowered into the water and remains in the same place. Trawl net: is towed by the ship - and is a real monster! It destroys the seabed and catches a wide variety of creatures quite randomly.

Which species should I buy?

First of all, fresh fish is the quickest way into the kitchen. This means: buy regional wherever possible. You can find out which species you can buy without hesitation - and which are threatened by overfishing - in the so-called 'red list' of the environmental organization WWF, at www.wwf.de. According to the list, sardines from the Mediterranean and many tuna species, for example, are endangered.

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