My wife and I always look at store fish for freshness and smell it for freshness; and don't buy any that has started to turn strong smelling. What are some of the proper guidelines that you culinary experts can help us with? Thanks!

RT

very interesting that someone so anti nets buys fish, ive read on ifish about the taste of copper river sockeye and springers from you also, could you explain rt, thanks. no bash intended.