Fish naturally has a mild smell, but strong odors can be minimized by proper storage and cleaning. Using airtight containers and keeping fish separate from other food items helps control odor spread. Ingredients like lemon or vinegar can also be used during preparation to reduce smell.

Maintaining cleanliness in the kitchen is crucial when handling fish. Surfaces, utensils, and hands should be cleaned thoroughly before and after use. Proper hygiene helps prevent contamination and ensures safe consumption.

Fresh fish should feel firm and springy when touched. If the flesh feels too soft, mushy, or sticky, it may indicate loss of freshness. Always check texture before cooking to ensure good quality.

To maintain food safety, raw fish should always be kept separate from other food items, especially cooked or ready-to-eat foods. Use separate knives, cutting boards, and storage containers to prevent cross-contamination.

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.