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.