Texas Registered Sanitarian Practice Exam 2025 - Free Sanitarian Practice Questions and Study Guide

Fresh fish should have a firm, elastic texture, which indicates that it is still good to consume. The flesh of fresh fish resists pressure and springs back when poked. In contrast, spoiled fish tends to have a mushy or soft texture, which signifies that it has lost its freshness and could harbor harmful bacteria.

Discoloration, off odors, and dry skin are all indicators of spoilage. Fresh fish typically has a bright appearance, a clean sea-like smell, and moist skin. Any of these signs can suggest that the fish has gone bad. Discoloration can indicate that the fish has been exposed to unsuitable storage conditions or has begun to break down. An off odor is a clear sign of decomposition, while dry skin may suggest that the fish is old or has been improperly stored.

Recognizing that elastic flesh is characteristic of fresh fish is essential for anyone involved in food safety and handling, making it clear why this choice stands out as a sign of quality rather than spoilage.