One know that a fish is fresh if the fish eye is clear and bulging and its gills is ought to be red.
However, if the fish is being cut into many slices and the fish head was being removed, it would be very hard to identify if the fish is of good quality (fresh) or poor quality (not fresh).
So, is it possible to say that when cooking a poor quality fish, the outcome is that the fish meat will be quite hard? (I mean like when one bite the cooked fish, it feel like eating a over-cook chicken breast meat.)
or how do I know the fish is good or bad after cooking it? (This is especially true when you eat in some restaurant that you can't see the fish itself)