To ensure the highest quality and avoid contamination, fresh fish should be received with which qualities?

The correct choice emphasizes the importance of specific indicators that signify the freshness and quality of fish upon receipt. Fresh fish should indeed have shiny skin and red gills, indicating that it is alive and healthy prior to processing. The temperature requirement of 41°F or lower is critical because it helps slow the growth of bacteria, ensuring the fish remains safe for consumption.

The quality of shiny skin reflects hydration and freshness, while red gills indicate that the fish is quite fresh, as these features will dull and lose vibrancy over time. This combination of visual indicators and the proper handling temperature sets a standard for quality and safety, minimizing the risk of contamination and spoilage.

In contrast, opaque eyes and a firm texture, while they do indicate freshness, do not adequately address the temperature aspect, which is vital in maintaining quality and preventing bacterial growth. Options that mention dry skin or strong fishy smells suggest spoilage, as fresh fish should not have an overpowering odor and should exhibit moist, supple skin. Similarly, bright color and a warm temperature do not guarantee freshness and could imply the fish is not stored properly or may have been held at unsafe temperatures prior to purchase.