Today, in the age of abundance of fish, fish can be bought of any kind, country of origin and type of cutting. The choice is limited only by your preferences or what you were going to cook from it. Where the tastes of all buyers agree is that the purchased fish must be fresh.
Instructions
Step 1
The main thing to remember is that fish that is not gutted is often stale, due to the fact that the giblets are susceptible to rotting and decay in the first place.
Step 2
When buying fish, you should pay attention to the gills, they should be bright scarlet and uniform in color.
Step 3
The fish's eyes should remain clear, transparent, without a characteristic film that covers them. This is also a confirmation that the fish was not frozen.
Step 4
To check the freshness, it is also necessary to look into the fish's mouth: it should not contain any parasites.
Step 5
The abdominal bones should not come loose from the fish meat.
Step 6
The scales must be firmly attached to the carcass of the fish. It is not difficult to check this: it is enough just to run your hand over the carcass in the direction from the tail to the head. If the scales fall off or remain in your hands, then this indicates that decomposition has already begun.
Step 7
Any unpleasant odor is a sure sign that the fish is no longer fresh.
