1. Find a good vendor: Look at the market's overall appearance, note how fish are stored (they're best kept on ice), and don't be afraid to ask questions.


2. Check for freshness and quality: A whole fish should have a clear, glistening surface with no brown spots. Fish should have only a mild briny smell, not a strong fishy odor. Flesh should look translucent and be firm and elastic to the touch.


3. Consider frozen: Frozen fish may be in better shape than fish that have sat in a hold at sea for days before being sold as fresh. Well-frozen fish should be hard as a rock and have no white freezer-burn spots.


4. Substitute: Many fish are similar in flavor and texture, so try substituting well-managed species for depleted ones, such as farmed striped bass for orange roughy.

Excerpted from Environmental Defense's Oceans Alive project

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