The experience of eating freshly grilled seafood on a Bali beach at sunset is unforgettable. To ensure the memories are all good ones, it’s important to know how to choose the freshest catch. This guide will give you the simple tips and tricks that locals use for seafood safety in Bali to pick the best fish every time.
The First Step: Choose the Restaurant Before You Choose the Fish
Before you even look at the fish on display, the most important decision you’ll make is choosing where to eat. The environment and popularity of a restaurant are your first clues to its quality and safety standards. A safe seafood restaurant in Bali will be busy, especially with a mix of tourists and locals, indicating a high turnover of fresh stock.
The popular seafood cafes along Jimbaran Bay, particularly the clusters at the southern end near Muaya Beach or the northern end by the Kedonganan fish market, are generally reliable because they serve a high volume of customers daily. The same principles for choosing a good warung apply here, which you can read about in our guide to safe street food.
Your 4-Sense Checklist for Choosing Fresh Fish
Once you’ve chosen a busy restaurant, it’s time to select your meal. The best way to guarantee a delicious and safe seafood dinner is to choose the fish yourself from the display. This is where you can use your senses—sight, smell, and touch—just like a seasoned fisherman would, to assess its freshness.
1. The Eyes (Look for Clarity)
The eyes are the window to freshness. Look for a fish with eyes that are clear, bright, plump, and slightly bulging. If the eyes are cloudy, sunken, or hazy, the fish has been sitting for too long and is no longer fresh.
2. The Gills (Look for Red, Not Brown)
Don’t be shy—ask the vendor to lift the gill cover. The gills should be a clean, bright red color, similar to the color of blood. Avoid any fish with gills that are brownish, greyish, or slimy, as these are sure signs of decay.
3. The Smell (Look for the Scent of the Ocean)
Fresh fish should smell like a clean ocean breeze—mild and slightly briny. If you get a whiff of a strong, pungent “fishy” odor or an ammonia-like smell, that’s a major red flag. Trust your nose; it’s one of your best tools.
4. The Flesh (Look for Firmness)
If you’re allowed to touch the fish, gently press its side with your finger. The flesh should be firm and spring back to its original shape. If your fingerprint stays indented or the flesh feels soft and mushy, it’s best to choose another.
What About Shellfish and Other Seafood?
The same principles of freshness apply to other popular seafood items beyond just fish. Shellfish like prawns and clams can be a particular treat, but require the same level of careful inspection as they can be higher risk if not perfectly fresh.
- Prawns (Udang): Fresh prawns should feel firm to the touch and have a translucent appearance. Avoid any that are slimy or have black spots on the shell, which can indicate they are beginning to spoil.
- Calamari (Cumi-cumi): The skin of fresh calamari should be bright and clear, and the flesh firm. It should have a mild, clean scent.
- Clams (Kerang): Live clams must have tightly closed shells. If a clam’s shell is open, give it a light tap. If it doesn’t immediately and completely close, it’s dead and should be discarded.
The Final Check: Ensure It’s Cooked Through
You’ve chosen a great restaurant and a beautiful fresh fish. The final step in ensuring seafood safety in Bali is to confirm it has been cooked properly. This is especially important for grilled fish, or Ikan Bakar, a local favorite. Make sure your fish is cooked until the flesh is opaque all the way through and flakes easily with a fork. This ensures any surface bacteria are killed.
By performing these simple, sensory checks, you can confidently select the best and freshest seafood Bali has to offer, turning a great meal into an unforgettable memory for all the right reasons.
Following these tips is a key part of avoiding illness. For a complete overview of food safety, read our Ultimate Guide to Bali Belly.
Dine with Confidence. Knowing that a trusted clinic is nearby provides peace of mind for your culinary adventures.
Frequently Asked Questions (FAQ) about Seafood in Bali
Is the famous Jimbaran seafood generally safe?
Yes, for the most part. The restaurants in Jimbaran are very popular and have a high turnover, meaning the seafood is typically fresh each day. By using the freshness checklist in this guide, you can confidently choose a great meal.
What about sushi and sashimi? Is raw fish safe in Bali?
You should only eat raw fish at high-end, reputable Japanese restaurants that have a strong, proven reputation for quality and hygiene. Do not eat raw fish from smaller, less established places.
I ate fish and now have a peppery taste and a rash. What could it be?
This could be a sign of Scombroid poisoning, which comes from fish (like tuna or mahi-mahi) that wasn’t properly refrigerated after being caught. It’s a type of food poisoning that requires medical attention.
Are there risks like Ciguatera poisoning from reef fish in Bali?
Ciguatera poisoning is very rare in Bali’s main tourist areas and established supply chains. The types of fish commonly served, like red snapper and mahi-mahi, are generally not associated with this risk.
What are the best types of fish to order in Bali?
Local favorites that are delicious when grilled include Red Snapper (Kakap Merah), Mahi-Mahi (Lembus), Grouper (Kerapu), and Barracuda.
Should I avoid shellfish (like prawns and clams) entirely?
Not necessarily, but they do carry a slightly higher risk than fish. Ensure they are extremely fresh (prawns should be firm, clams tightly closed) and, most importantly, cooked thoroughly until opaque.
Is frozen seafood safer than fresh seafood?
Not always. “Fresh” is best if you can verify its freshness using our checklist. “Flash-frozen” seafood from a reputable supplier can also be very safe. The biggest risk comes from seafood that was frozen, thawed improperly, and then sold as “fresh”.
The price for a seafood platter seems very cheap. Is that a red flag?
It can be. While local seafood is affordable, an unusually low price might indicate lower quality or less fresh stock. It’s often worth paying a little more at a busy, reputable restaurant for guaranteed freshness.
How can I tell if calamari (cumi-cumi) is fresh?
Fresh calamari should have bright, clear skin and firm flesh. It should smell mild and clean, like the ocean. Avoid any that looks dull or has a strong “fishy” odor.
I got sick after eating seafood. What should I do?
If you experience symptoms like vomiting, diarrhea, or severe stomach cramps after eating seafood, it’s important to hydrate with bottled water and seek medical attention to rule out serious Bali seafood food poisoning.
