Which factor is least important when choosing fresh fish?

When selecting fresh fish, cooking time is the least important factor compared to odor, texture, and color. Fresh fish should primarily be evaluated based on its sensory characteristics that indicate quality and freshness.

Odor is critical; fresh fish typically has a light, briny scent and should not smell overly fishy or sour. Texture also plays a vital role; fresh fish should be firm to the touch and spring back when pressed, indicating it is fresh rather than mushy or soft. Color is another key indicator, as vibrant and clear colors often signal freshness and quality, while dull or faded colors may suggest older fish.

Cooking time can vary depending on the type of fish and the preparation method, but it does not inherently reflect the freshness or quality of the fish itself. Therefore, while cooking time is important for meal planning and preparation, it is not a decisive factor in assessing the freshness of fish.