Initially, the fish of noble varieties was called "red": sterlet, sturgeon, beluga. Later, due to the unusual red-orange color, this name passed to another fish family - salmon. Trout, salmon, pink salmon and other salmon fish are the best suppliers of healthy Omega-3 fats to the human body.
Instructions
Step 1
On store shelves you can find whole trout or pink salmon carcasses, as well as already peeled and cut fish. Eating substandard fish can lead to severe food poisoning and is a serious threat to your health.
Step 2
Examine the fish carcass carefully. First of all, it should not have an unpleasant odor. The complete absence of any odor is also a good reason to refrain from buying.
Step 3
If the fish has not yet lost its head, look into its eyes. They should be light, without a cloudy film.
Step 4
Fresh salmon should have bright red gills. This is the most important sign of the freshness of any fish. If the fish has been frozen, the color of the gills will be paler than that of the chilled fish. But if they have a gray, brown or greenish tint, the purchase should be discarded. Such a product is hazardous to health!
Step 5
An important indicator of the quality of fish is the appearance of its scales. It should be bright enough in color. The mucus covering the outside of the scales should not clump or smell unpleasant.
Step 6
Pay attention to the color of the flesh of the red fish. Too intense, bright color of the meat should alert you - perhaps special dyes were added to the fish feed to make it more attractive to the buyer. Lighter streaks should be visible on the cut fillet.
Step 7
Ask the seller to press your finger on the flesh of the fish - it should be firm enough and quickly regain its shape.
Step 8
Buy fish only from trusted locations. Do not hesitate to ask the seller about the availability of accompanying documents for the goods: quality certificates, etc.
