Quality carp is easy to recognize. Fresh carp never smells fishy, and the eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin moist and with tightly adhering, shiny scales. Fresh carp flesh will give slightly when you press it with a finger, then springs back into shape. When choosing carp steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh.