 That's a winner for you. And you can go now to the meat of the matter. And for fish cuts, ensure the color of the fish is right for that fish species. For example, the flesh of salmon, typically pink. Tuna tends to be red. Cod is either white or blue. And finally, for both whole fish and steak cuts, you'll need to do the press test. Press it. If it's gently touched the flesh to get a sense, it should feel firm and somewhat elastic, leaving no imprint from your finger.