What conditions must fresh fish meet to be considered of highest quality upon receiving?

Fresh fish that is considered of the highest quality should exhibit shiny skin and vibrant red gills when received. These characteristics indicate that the fish is fresh and has been handled properly. The shiny skin reflects moisture and vitality, while bright red gills suggest that the fish is still fresh and has not begun to spoil. Maintaining a temperature of 41°F or lower is crucial to inhibiting the growth of bacteria and preserving the quality of the fish.

This information aligns with food safety practices where optimal conditions are critical to ensure both the safety and quality of the seafood being served. Conditions like being frozen solid or dull skin and gills do not indicate freshness, while keeping fish alive until preparation, while preserving quality, is not always feasible or necessary for indicating the fish's current freshness upon receipt.