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Tips on choosing fresh fish

16 Jan 2013
Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.
Eyes: Look for bright, clear eyes.
Smell: Look for a light smell like clean water or the sea.
Gills: They should be moist, with rich red or pink colour.
Scales: They should shine and stuck firmly on the flesh.
Flesh: Should be resilient and not give way when you press it with your finger.
Skin: Should be tight and have strong colours
Intestines: Should be intact and should not have an unpleasant smell.
  • When the fish is cooked, the backbone separates easily from the flesh, which should have a strong white colour.
  • Live shell-fish are closed, but when they are cooked they should be open.
  • Fresh fish is preserved for a longer time, if the intestines are removed as soon as possible. It can be preserved for 1-2 days in the refrigerator in a dry and closed container. 

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