When buying river or sea fish, it is very important to be able to determine its quality. In order not to make a mistake with the choice, it is necessary to pay attention to its gills, color and eyes, which are the main signs that give out the degree of freshness of the fish.
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Instruction manual
1
High-quality fish has a fresh, not very pronounced odor, which is inherent in a particular type of fish (sea, river or lake).
2
Quality fish has a flat abdomen, clean, bright and slightly convex eyes. If fresh fish is immersed in cold water, it will immediately go to the bottom.
3
Fresh fish has white elastic and dense meat. Scales should fit snugly to the body, be shiny, smooth. The brightness of the scales indicates how fresh the fish is. To determine the quality of the fish, lightly press it with your finger. In a quality, fresh product, the resulting fossa will disappear very quickly.
4
The clear mucus of fresh fish should evenly cover all of its skin. The harder it is to separate the meat from the bones, the better the product.
5
In fresh fish, the gills have a bright red color. If blood was released from it, they will be of a lighter color.
6
In freshly frozen fish, the gills are grayish with a slightly red tint. Frozen, it has a pale color. In order to understand how fresh the fish is, pierce the carcass with a heated knife. A quality product will not emit an unpleasant odor.
7
Stale fish has gills of a brownish, gray or greenish hue. The slime and the whole carcass of such a fish smell unpleasant. The eyes of a stale product are gray, sunken and cloudy.
8
To remove the smell of mud from fresh fish, rub it with black pepper and dill. Leave on for 30 minutes, then rinse thoroughly in cold water, dry and begin to prepare it, during which also add dill.
9
To eliminate the smell of mud from lake or river fish, gut it, clean it from scales and rinse thoroughly in a steep salt broth.
10
To keep fish caught fresh during fishing, keep them on a cook or cage in water or bury them in wet sand. And when transporting home, cover the fish with nettles or bird cherry branches.