By the WahLiao desk · Last verified 28 September 2026

To choose fresh fish at a Singapore supermarket, look for clear, bright eyes, red gills, firm flesh that springs back, and a clean smell of the sea. Just as important is what not to do with it. Singapore’s food authorities have said that most fish sold at wet markets, supermarket fresh-produce sections and fishery ports is not handled to the standard needed for eating raw, and should not be eaten raw. For sashimi or yusheng at home, buy fish that the retailer sells specifically for raw consumption, and keep it cold.

The same fish can be perfect steamed and risky raw. The difference is not the fish; it is how it was caught, stored and handled on its way to you.

Fish and seafood: quick facts

Freshness signs	Clear bright eyes, red gills, firm springy flesh, clean sea smell
Fresh-counter fish	Most is not meant to be eaten raw, according to the authorities
Raw fish rule since 2015	Food outlets selling ready-to-eat raw fish dishes may use only saltwater fish intended for raw consumption
Approved raw-fish suppliers	The Singapore Food Agency keeps a list for food outlets, last updated October 2025
Parasites	The agency says raw fish in pre-packed meals carries a higher risk because it is not cooked
Sustainability labels	MSC for wild-caught seafood; ASC for farmed seafood

The WahLiao Verdict

Cost	Nothing extra to check freshness; fish sold for raw use costs more.
What you get	Better fish for cooking, and fewer risks when eating raw.
The alternative	Frozen fish for everyday cooking, which is often fresher than it sounds.
Worth it for	Anyone cooking fish at home, and anyone preparing sashimi or yusheng.
Skip it if	You plan to eat fresh-counter fish raw. Buy fish sold for raw use instead.
Last verified	28 September 2026, against the Singapore Food Agency and the 2015 joint announcement on raw fish.

How to tell if fish is fresh

• Eyes: clear, bright and slightly bulging, not cloudy or sunken.
• Gills: bright red or pink, not brown or grey.
• Flesh: firm, and springs back when pressed.
• Skin: shiny, with scales held tight.
• Smell: clean and briny. A strong fishy or sour smell is a bad sign.
• Fillets: moist and translucent, with no browning at the edges and no pooled liquid in the tray.
• Prawns and shellfish: prawns firm with heads attached and not blackened; live shellfish closed, or closing when tapped.

Can you eat supermarket fish raw?

Usually not, unless it is sold for that purpose. In December 2015 the authorities banned freshwater fish from all ready-to-eat raw fish dishes sold by food outlets, after tests found far higher bacterial contamination in freshwater fish than in saltwater fish. From then on, food outlets selling raw fish dishes such as yusheng have had to use only saltwater fish intended for raw consumption, meaning fish from cleaner waters, kept in a proper cold chain and handled separately from fish meant for cooking.

The same announcement said plainly that most fish sold at Singapore’s wet markets, the fresh produce sections of supermarkets and the fishery ports do not meet those conditions and should not be eaten raw. The rule binds food outlets, not home cooks, but the advice applies to anyone preparing raw fish at home. The Singapore Food Agency keeps a list of suppliers assessed as suitable for raw fish, which food outlets use.

What does “sashimi grade” mean?

Not as much as it sounds. It is a trade description rather than a Singapore legal grade. What matters is whether the retailer sells the fish specifically for eating raw, and how it has been handled: kept cold throughout, separated from other fish and, for many species, frozen to kill parasites. If a pack does not say it is intended to be eaten raw, cook it.

Even fish sold for raw use carries some risk. The Singapore Food Agency has noted that raw fish in pre-packed ready-to-eat meals has a higher risk of parasites because it is not cooked. Young children, pregnant women, older adults and anyone with a weakened immune system are better off eating fish cooked.

Fresh or frozen fish?

Frozen fish is often frozen at sea or soon after landing, and for cooking it can be as good as fresh-counter fish, at a lower price. Thaw it in the fridge, not on the counter. Our guide to chilled, frozen and thawed meat and seafood explains the labels and safe thawing.

How to choose sustainable seafood

• MSC label (blue): wild-caught seafood from a fishery certified by the Marine Stewardship Council.
• ASC label: farmed seafood certified by the Aquaculture Stewardship Council.
• Local fish: the red SG Fresh Produce logo marks fish from licensed Singapore farms; see our guide to local produce.
• Vary your species. Choosing a range of fish, rather than the same few favourites, spreads the pressure on stocks.

How to store fish at home

1. Buy fish last and take it home quickly, in a cool bag if you can.
2. Refrigerate at once, in the coldest part of the fridge, and cook fresh fish within a day or two.
3. Keep raw fish away from ready-to-eat food, and on the bottom shelf so it cannot drip.
4. Freeze anything you will not cook soon, well wrapped.

Frequently asked questions

How can I tell if fish is fresh?

Look for clear eyes, red gills, firm flesh that springs back and a clean smell of the sea.

Can I eat supermarket fish raw?

Only if the retailer sells it specifically for raw consumption. The authorities have said most fish in supermarket fresh sections and wet markets should not be eaten raw.

Why can’t freshwater fish be served raw in Singapore?

Since December 2015, food outlets have been banned from using freshwater fish in ready-to-eat raw fish dishes, after tests found much higher bacterial contamination than in saltwater fish.

Is sashimi-grade fish safe?

It is a trade term, not a legal grade. Fish sold for raw use is handled to reduce risk, but raw fish always carries some risk, particularly of parasites.

What do the MSC and ASC labels mean?

MSC certifies wild-caught seafood from sustainable fisheries; ASC certifies responsibly farmed seafood.

Read next

This page belongs to How Supermarket Works, our series on the grocery network behind the shelf. Continue with wet market versus supermarket and chilled, frozen or thawed.

Sources checked 28 September 2026: Freshwater fish banned from ready-to-eat raw fish dishes (5 December 2015); SFA circular on approved suppliers of ready-to-eat fish (updated 1 October 2025); SFA comments on parasites in raw fish, as reported; MSC and ASC programme descriptions. Freshness and storage advice follows standard food handling practice. Last updated 28 September 2026.