Fish Fillets A- Look for vibrant flesh: All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic. B- Smell it: The smell test is especially important with fillets. They should have no pungent aromas. C- Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot. D- If the fishmonger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.