Fresh fish is a perishable product, so you need to be especially careful when buying it. Do not be too lazy to carefully examine the fish carcass, so as not to regret the money wasted in vain at home.
It is necessary
- - fresh fish
- - damp cloth
- - package
Instructions
Step 1
Check out the fresh fish counter. The fish should be kept in crushed ice. Ice must be dry and clean, free of foreign inclusions.
Step 2
Examine the fish visually. There should be no mechanical damage on the carcass. The scales of fresh fish are glossy, and the eyes are bulging and transparent. If the eyes of the fish are dull, it means that it is either not fresh or spoiled. The fins and tail are smooth and shiny, not dry or stuck together.
Step 3
Pick up the carcass you like. The abdomen of fresh fish cannot be swollen. Fish skin is clean and firm. Fresh fish is covered with a thin layer of mucus, if there is too much mucus or it is lumpy, then the fish is not fresh. Examine the fins carefully. Their color should match the color of the fish carcass, if yellowness is present at the base of the fins, then such fish should not be taken.
Step 4
Bend the fish in your hands, the fresh fish is tight and elastic. The scales adhere tightly to the carcass over the entire surface. Press down on the fish with your finger and see the result. There should be no dent on a fresh carcass. If the deformation straightens gradually, then the fish is stale.
Step 5
Sniff the fish. Fresh fish smells like water, a little mud, and sea fish may have a fresh iodine aroma. If there are sour notes in the smell of the slime that covers the fish, then the fish is stale. If possible, open the fish and sniff it under the gills, near the throat. The fish starts to smell bad, starting from the head.
Step 6
Examine the gills. Fresh fish have gills ranging in color from bright pink to red. If the color contains gray notes or is already greenish, then the fish is spoiled. At home, wipe the gills with a tissue to make sure they are not tinted with paint. At home, when cutting fish, pay attention to the meat. It should be elastic and tight to the bones.
