What to look out when buying fish

You will be able to
learn that demersal is another name for whitefish at 안전토토.
You will mostly find them near or on the sea bed, may be flat or round. The
round fish are found around the sea bed while the flat one is located on the
sea bed.

What should you look
for when buying fish?

Whole
fish

·        
Bright, clear eyes that are not sunken

·        
Bright red gills

·        
Scales need not be missing, and they
have to be attached firmly to the skin of the fish

·        
It should have a fresh smell of the sea

·        
The tail needs to be stiff, and the
flesh has to feel firm

·        
The skin should be moist. Fresh fish
needs to feel a bit slippery

Fillets

·        
Trim, neat fillets that have firm flesh

·        
Fillets need to be firm and packed
closely together and not gaping or ragged

·        
The white fish needs to have a color
that is translucent with no discoloration

Smoked
fish|

·        
A glossy appearance

·        
Smoky pleasant smell

·        
The flesh has to be firm with no
stickiness

Frozen
fish

·        
It should be frozen hard without any
signs of thawing

·        
It shouldn’t have any freezer burn
evidence – white, dull, dry patches

·        
It should not have damaged packaging.

Shellfish

·        
Shells shouldn’t be broken or cracked

·        
Shells of oysters and mussels need to be
tightly shut. Open shells don’t close when they are sharply tapped, and that
should make you discard

·        
Crabs, lobsters, and prawns have to be
having good color, and the size needs to be heavy.

·        
Crabs and lobsters should have all their
limbs

Once you have selected
the fish, you have to handle it and a store with care. Spoilage is normally
caused by the actions of bacteria and enzymes. Enzymes happen to be present in
the living fish guts, and it is what helps in converting its food to the rest
of the tissues and then to energy. When it is dead, the fish's enzymes then
carry on with its work, trying to help th digestive system bacteria penetrate
its belly wall, breaking down the fish's flesh.

Bacteria are found on
the skin of the fish and also in the intestines. When the fish is alive, the
defense mechanism typically prevents the bacteria from invading the flesh. But
when it is dead, the bacteria find an opportunity to enter the flesh, breaking
it down. When the temperature is high, the deterioration happens very fast. But
the good thing is that these enzymes and bacteria are harmless to people.

Storing
the fish

When you store it in
the fridge, the temperature needs to be between 0°C to 5°C. Fresh fish has to
be used immediately, but it is possible to store it overnight, You can rinse
it, pat it dry, and then cover it using a cling film, storing toward the fridge
bottom.

With the ready to eat
fish such as the spawns, smoked mackerel, and the crabs, you will need to store
them on the shelves above the rest of the raw food so that there is no
cross-contamination.