These easy methods will tell you, spoiled fish or not.
Alas, not everyone is lucky enough to be at the ocean every day to pamper yourself with fresh seafood. In our area buying fish is more like a game of Russian roulette: you never know, you got a quality product, or after a hearty dinner will have to seek help to the doctor. To avoid poisoning, we learn how to recognize a rotten fish.
THE SMELL OF AMMONIA. There is an opinion that if the fish smells of ammonia, it is. In fact, the ammonia smell is caused by the activity of microbes causing biodegradation of the product. A faint smell says that in front of you the fish is not fresh, but more strong, rotten smell – a terrible signal about its unsuitability. Carefully lift the Gill cover and take a sniff: fresh fish, usually odorless, or smell like iodine.
SCALES, GILLS AND EYES. From fresh fish scales dense and elastic, fins moist and soft, pink or bright red gills without mucus and eyes – clear and convex. Yellowish, gray gills, dull or sunken eyes are signs of decay. That is why unscrupulous sellers often remove the fish eye or cut off his head: so the identification of low-quality product is much more complicated.
MEAT. Meat fresh fish is elasticity, moisture, richness, luster (not to be confused with slime!) and attractive appearance. Click on it with your finger: if meat for a long time does not recover its original shape, before you spoiled fish.
USEFUL TIPS FOR BUYERS. Rotten fish floats if you drop it in water, so do not be lazy to conduct this simple experiment before preparing food.
Buying fish in the store, pay attention to the date of packaging. Decided to buy the product on the market? Ask the seller when was the catch.
Sometimes to give the fish more attractive presentation, it is meat color. This is especially true of salted or smoked fish. The meat is good natural fish has a pale hue. Bright red or rich orange color indicates the presence of dye.
Even frozen fish may not be kept indefinitely. This product is best consumed immediately, otherwise there is a risk of poisoning.
WHAT IS THE DANGER OF DAMP AND STALE FISH? Like any product, the fish needs to be cooked appropriately. Thermal processing of fresh fish will save you from possible hazards associated with its use. But what happens if you eat raw fish?
Statistics show that this way is the infection of human opisthorchiasis. Is a parasitic disease caused by flatworms-flukes. Their activity causes acute inflammation of the pancreas and duodenum. The person feels severe pain in the right hypochondrium, the temperature rises to 39 degrees. In the event of such symptoms, immediately consult a doctor.
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