The meat of fresh fish is white, dense and elastic, and scales of difficult, smooth, shiny, lying close to the body. The color scales are bright and its degree of brightness depends largely on the shelf life of fish and whether it was kept wet or dry.
Correctly assess the quality of raw fish on the basis of consistency of its meat can be a very simple way: how soon will disappear, and disappear if all pit formed on the back of the fish from a light pressure on her finger - the sooner and more completely disappears pit, so full of fish meat texture.
Clear mucus covering the skin of fresh fish carcass uniform layer, odor absent. In addition, the more difficult fish meat is separated from the vertebral and rib bones, the better it is the consistency and, hence, fresh fish.
Fresh frozen fish gills grayish, with a reddish tinge. When freezing fish coloration fades. To determine the purity of salt or fresh-frozen fish should pierce the fish carcass is very hot with a knife: if the fish is not fresh, you will be unpleasant putrid smell.
Symptoms of low quality fish
The gills of fish tainted with a brownish, gray or greenish, covered with slime and odor, and the entire carcass of the fish. Fish eyes gray, cloudy and sunken: the degree of turbidity of the eye indicates the stage of deterioration of fish.
The elasticity of the meat goes bad fish carcass disappears: when pressing on it is slowly vanishing trace, and the meat is easily separated from the spine and the spine, it becomes red.
Paint carcass stale fish faded, especially in lake fish, slimy layer of bulging, going into flakes and becomes sticky. Fades the natural color of the walls of the abdominal cavity, the interior has an unpleasant smell, scales easily separated his hands.
If the fish are not damaged, but only has it does not have strange odor (oil, slime), it can be rubbed with black pepper and dill, to lie in this form about half an hour, then wash and cook with the cooking process is desirable as a spice again use dill. To those in the river or lake fish rid of the smell of mud, have gutted and cleaned of scales of fish carcass rinse thoroughly in the pre-cooked cold and strong hydrochloric broth.
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