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How to recognize fresh fish at the market or restaurant: what to observe to evaluate the freshness of fish, oysters, shrimps, octopuses, clams, mussels and cuttlefish. Important indicators to observe in order to choose only quality fresh fish. How to tell if fish is fresh.
Fish is a very healthy food, a source of omega 3, minerals, vitamins and proteins, you knowrecognize the freshness of a fish it is very important for both the palate and health. All fish species are subject to a very rapid deterioration due to the attack of enzymes and bacteria that alter those values that are indicators of freshness; let's see them together so as to understandhow to recognize fresh fish at the market or restaurant!
How to recognize fresh fish
It is necessary to observe some aspects that are easily identifiable by resorting to three senses of our senses: sight, touch and smell; by making them work in synergy, we can be sure not to make a mistake and understand if thefish is fresh.
It goes without saying, the smell is the first indicator that stands out immediately when the fish gives the first signs of deterioration, but when the smell is not so pungent, it is better to pay attention with a careful visual analysis to recognize the fresh fish.
Also pay attention to the smell of ammonia, very often it is used to preserve the product longer, but it is certainly not synonymous with quality.
First clue: rounded eye!
The eye of the fish must be convex, with a transparent cornea and a black, shiny pupil, if the fish has dull and sunken eyes, it is absolutely not fresh, so beware!
Second clue: the color!
Another factor that can be found through the view is the color. The color of a fresh fish it must be metallic, and characterized by the beautiful redness of the gills which, moreover, must be quite humid. Be careful if the color of the gills tends to yellow and the smell is acrid, it means that fish it is not at all fresh, rather!
Useful for recognizing fresh fish from frozen fish!
This indicator is useful both for recognizing fresh fish and for discriminating it from frozen fish.
To the touch, the fresh fish, it must be very firm and elastic: to check it, just press your finger a little on the fish itself, and observe what happens when you release your finger. If on the surface of the fish the sinking will remain, meaning that the meat is not elastic and therefore the fish is not freshor it wasfrozen. The meat of frozen fish loses elasticity, which does not happen if the fish has been frozen while maintaining each stage of the cold chain.
The body of a fresh fish it must be naturally rigid at room temperature, slightly tending to draw an arc. If it is too stiff and very cold, it will be an obvious product frozen or worse, frozen.
The following two indicators are useful for understand if the fish in the market is fresh, but only after purchase.
Once you have purchased the product, for a possible check it will be enough to soak it in a container that contains cold water, if the fish falls sheer to the bottom, it will fresh.
Another aspect to consider, while the fish is already cooking, is the color of the spine, it must be white, when it tends to red it is another alarm bell, the older, in fact, the more the fish turns red.
How to recognize fresh fish in a restaurant?Also in this case it is possible to observe the spinal column of the fish which should not appear red.
How to recognize fresh shrimp
Obviously not for everyone fishes the same is true. The great ones crustaceansthey are sold alive, just touch the eyes to be sure; for small crustaceans it is important to check the color (red) and the consistency of the pulp (it must be firm).
Furthermore, their freshness is directly proportional to the strength with which the head remains attached to the rest of the body. One of the most used tricks in fishmongers et al fish market to camouflage the small crustaceans that are no longer fresh is precisely to decapitate them.
How to recognize fresh mussels, oysters and clams
For fresh mussels, oysters and clams you need to check the valves that must be closed: after they have been opened, check that the sea water does not smell bad and that it is transparent, when it is dirty it means that the soft body is starting to decompose. Clams, oysters and mussels should always be bought closed and to be cleaned. Be wary of open oysters, rather try to learnhow to open oysterswith your hands!
How to recognize the freshness of octopus, cuttlefish and squid
For octopus, cuttlefish and squid, the surface must be shiny, slightly wet and fresh. The color must be blackish white or pink with no shades of color tending to yellow or, even worse, to purplish. If you are scrupulous in following these benefits you will avoid the risk of food poisoning and the taste will gain.
For other indicators to make you understandhow to recognize fresh fish at the market or at the fish marketwe invite you to watch the following video. In addition, the video does not lack advice to distinguish frozen fish from fresh fish.