When buying river or sea fish in a supermarket near your home or in the market, it is important to be able to visually determine its freshness. In order not to be mistaken with the choice, pay attention to the gills of the catch - their color, the presence of mucus. These are the main signs that give out the quality of the fish.
It is necessary
- - a fish;
- - pure water;
- - plastic bag;
- - cloth napkin.
Instructions
Step 1
Take a close look at the fish on the counter. Fresh pike, crucian carp or carp will have gills of a bright red, almost scarlet color - we are talking about fish that have not been gutted. Have the fish been butchered yet? Then the gills will be lighter, pinkish in color. If the fish has gray, green or brown gills with a reddish tint, do not buy it - the products were subjected to secondary freezing, which certainly affected not only its taste, but also its quality. If there is an unpleasant smell, such a fish is definitely spoiled.
Step 2
If the fish is not packed in a bag or cling film, touch the gills - they should not be in cloudy mucus. In most stores, sellers will show you the gills of the fish when you buy, so you can determine the freshness of the fish. If you did not receive such an offer, after asking permission, take a bag, put it on your hand and carefully examine the fish's head. At the same time, draw back the arches on the gills. The mucous coating on them should be transparent and evenly cover the entire fish carcass.
Step 3
Take a cloth, moisten it with water, wipe the fish gills with a cloth - unscrupulous sellers sometimes resort to tinting to pass off spoiled fish as freshly caught. Naturally, this method can only be resorted to at home. Evaluate the smell emanating from the product - it should be characteristic, without any foreign impurities. And, even more so, putrid, sour "aroma".
