Fresh fish should have a clean, mild smell and firm flesh. It should not have a strong or sour odor. Always keep raw fish separate from ready-to-eat foods to avoid contamination. Maintain hygiene by washing hands before and after handling fish. Ensure that all utensils, surfaces, and storage containers are properly cleaned after use to maintain food safety.

Fish cooks quickly and requires attention during cooking. Overcooking can make fish dry and tough, so it is important to monitor cooking time carefully. Cooking on medium heat helps maintain moisture and ensures even cooking.

Proper cleaning is essential before cooking fish. Remove scales, internal organs, and unwanted parts carefully, and rinse gently under clean water. Avoid excessive washing, as it can reduce the natural flavor of the fish. Always clean fish in a hygienic environment to maintain safety.

Proper freezing helps preserve the freshness of fish for longer durations. Fish should be stored at -18?C or below for best results. When thawing, always defrost fish in the refrigerator instead of at room temperature to maintain safety and quality. Avoid repeated freezing and thawing, as it can damage the texture and reduce flavor. For quicker thawing, sealed fish packs can be placed in cold water, but hot water should never be used.

Fish should be handled gently during preparation to maintain its delicate texture. Rinse fish lightly under clean water to remove surface impurities, but avoid excessive washing as it can reduce flavor. Use separate cutting boards and knives for fish to prevent cross-contamination with other foods. Proper cleaning and cutting according to the recipe ensures better cooking results and enhances taste.