At a Kuwaiti fish market, the difference between a fish landed at dawn and one that has sat on ice for three days rarely shows in the price. It shows in sixty seconds of inspection. Eyes, gills, flesh, smell, then a decision. Here is the order to work through, stall to bag.
The eyes should be clear, convex, and full. A sunken, cloudy, or milky eye means the fish is old, however good the body looks. Then lift the gill cover and read the colour: fresh gills are a clean bright red, while brown, grey, or greenish gills mean it sat too long.
Smell the gill itself. It should smell of the sea, not of iron or anything sour.
Press a finger into the flank behind the head. Good flesh springs back immediately; if the dent stays, the muscle is breaking down. Scales should sit tight and shine, and hold on at a touch. Loose patches mean rough handling or old ice.
Six points to run through every time.
A hit of ammonia or any sharp smell means the proteins have started to break down, even if the outside still looks fine. A clean sea smell is normal; a smell that stays on your fingers is your signal to walk away. The belly should be taut: swelling means gas building inside and too long without ice.
Cloudy or slick melt water under the fish means it has been sitting.
Fresh fish needs clean, replenished ice, not slush and standing water. Look at whether the ice covers the whole body or only the top for display. Fish stacked with no ice between them is a problem: heat moves fast and the bottom layer goes first.
Skip anything wrapped in plastic with water pooling inside: it traps moisture and hides the signs you came to read. The state of the knife, board, and the seller's hands tells you more than any claim.
One simple question does a lot of work: when was this landed? A seller who answers quickly and sticks to specifics earns trust. One who says "all of it is from today" for every tray deserves a slower look.
A whole fish lets you check it all yourself: eye, gill, scales, belly. A fillet hides that, so you fall back on smell, touch, and the colour of the cut. Buy fillets from a stall you trust, or have them cut from a whole fish you have inspected. Seasonal species are cheapest and freshest in their window, so ask what is in season.
Before you head to the market, check the fish guide and seasons calendar in B7R (بØر) for what is running now, plus sea state and tide times for Shuwaikh and Shuaiba if you plan to fish after. The catch log records species, size, and time, so after a few weeks you see which fish and which hour pay.
Download B7R (بØر) free on Google Play. It also carries an SOS button and the marine tools you want on the water: https://play.google.com/store/apps/details?id=com.q8dm.b7r