How to know if a fish is fresh? 5 keys to never make a mistake
Hasn't it ever happened to you to go to a fishmonger's and not really know if the fish they are selling you is really fresh or if it has been in the display case for a few days too long? We have, and it is an unpleasant feeling to passively succumb to the goodwill of the fishmonger on duty, blindly trusting that the cod they are offering you is fresh.
There is no doubt that buying well is a skill that requires experience and information, especially when it comes to the quality of fresh products. Theoretically, all fishmongers should display next to each piece of fish an information sheet with the name of the fish, the date it was caught, the origin and expiration date, but this is not always the case or the sheet is incomplete. But don't worry, from now on, don't hesitate to apply these tips and learn to easily distinguish if a fish is fresh or not.
How to know if the fish is fresh? These are the keys
Although each fish is different and has particularities specific to its species, the following recommendations apply to all of them.
1. The skin
It will be a good sign if, when touching the skin, there is a watery and transparent film. This cutaneous mucus that covers the skin has a protein characteristic of the fish that acts as a natural preservative, making our fish last fresh in our refrigerator up to 3 or 4 days after purchase.
2. The gills
Look for a vibrant red color that reminds you of blood. This is a sign that the fish has hemoglobin and is freshly dead.
3. The eyes
Notice that the eye of the fish is shiny black, without any white background (the white color starts to appear when the bacteria have already taken action).
In addition to the color, look at the shape. If they are bulging, if they protrude, it is a good sign, it means that the fish is fresh.
So, never buy a fish with cloudy or sunken eyes.
4. Texture
Rigid and firm texture of the piece; you have to feel that when you hold the fish there are no signs of flaccidity. The fish should be firm, with hardly any movement of the tail or body. Rigor mortis, or calvarial rigidity, is very important. This rigor relaxes and begins to disappear when the muscle tissue of the fish begins to decompose.
5. The smell
The smell of fresh fish is very pleasant. Run away when you smell ammonia.
Conclusion:
Choosing a good fresh fish is not a difficult task when you know what details to look for. From the appearance of its skin and eyes, to the color of its gills and its characteristic smell, these are aspects that will help you identify a quality product. By applying these keys, you will be able to buy with confidence, knowing that you are taking home the best of the sea. Remember to always trust your senses, as they will be your best allies to ensure that your fish is fresh and safe for consumption.
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