They’re generally also good value for money. Look for fish that are still stiff and rigid and in ‘rigor mortis’ – this will indicate that the fish has been out of the water for no more ...

You need to let the fish go through the process of rigor mortis without disturbance. Meat Eater shared tips from Jack Whelan, a fish-smoking legend. In his book, Smoking Salmon & Trout he ...

The fish should be firm, with hardly any movement of the tail or body. Rigor mortis, or calvarial rigidity, is very important. This rigor relaxes and begins to disappear when the muscle tissue of ...

As these fish lose their condition they will become soft and their covering becomes sticky and discoloured. It is widely considered that flatfish taste best once past the state of rigor mortis ...