Initially, “red” fish was called noble varieties: sterlet, sturgeon, beluga. Later, for an unusual red-orange color, this name was transferred to another family of fish - salmon. Forel, salmon, pink salmon and other salmon fish are the best suppliers of healthy omega-3 fats to the human body.
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Instruction manual
1
On the shelves of shops you can find both whole carcasses of trout or pink salmon, as well as already cleaned and cut fish. Eating poor-quality fish can lead to severe food poisoning and is a serious threat to your health.
2
Carefully inspect the carcass of the fish. First of all, it should not have an unpleasant smell. The complete absence of any smell is also a good argument to refrain from buying.
3
If the fish has not lost its head, look into its eyes. They should be light, without a cloudy film.
4
Fresh salmon gills should be bright red. This is the most important sign of the freshness of any fish. If the fish was 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, you should refuse to buy. Such a product is hazardous to health!
5
An important indicator of the quality of the fish is the appearance of its scales. It should be bright enough in color. The mucus covering the scales on the outside should not collect in lumps or smell unpleasant.
6
Pay attention to the color of the pulp of red fish. Too intense, bright meat color should alert you - perhaps special dyes were added to the fish feed to make it more attractive to the buyer. At the fillet section, lighter veins should be visible.
7
Ask the seller to put a finger on the fish flesh - it should be sufficiently elastic and quickly restore shape.
8
Buy fish only in trusted locations. Feel free to ask the seller about the availability of accompanying documents for the goods: quality certificates, etc.
Useful advice
Red fish, despite its rather high cost, is a fairly profitable acquisition, because practically no waste.
By purchasing a whole carcass, you can not only cook the main hot dish, but also cook a delicious soup from the head, tail and fins, as well as cook light-salted fish for a snack.
Salted fish can be frozen, after thawing it does not lose its taste.
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How to cut salmon yourself