Fish is a healthy and nutritious product that is well absorbed, rich in vitamins, microelements and fatty acids. It is an indispensable product for a healthy diet.
The key to success in preparing fish dishes lies in the quality of the raw materials themselves. There are several basic rules that will help you not to be mistaken and choose a quality product.
We look at the eyes - they should be clear and transparent, the gills are bright red and not rotten, the fish itself should be dense and elastic, the scales are even and shiny with a thin layer of non-sticky mucus. The smell should be natural, but not harsh, extraneous natural odors, such as mud, are allowed.
Sea fish smells like the sea. To check the freshness, you can dip the fish into the water - the stale fish will emerge, and the fresh one will sink to the bottom. It is better to buy frozen fish in trusted places, since it is difficult to determine its freshness. In such cases, you have the right to ask the seller for a certificate for this fish.
When choosing frozen fish fillets, pay attention to the ice crust of the glaze, 10% of the weight of the fish is considered the norm, otherwise you will simply pay for ice. The fillets must be thawed in the air and not re-frozen.
