@foodeditor.finds: Fresh Fish or a Risky Catch? Clear eyes and firm flesh are good signs—but looks can fool you! Keep fish at 40°F (4°C) or below. Cook or freeze within 1–2 days. Thaw in the fridge, never on the counter. Cloudy eyes alone don’t prove spoilage. Check storage history, texture, and odor. When in doubt, throw it out! Save & share! #FoodSafety #FreshFish #SeafoodTips #FoodStorage #editor

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Saturday 07 November 2026 05:24:58 GMT