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Buying Guide for Fresh Fish

Buying Guide for Fresh Fish

Postby domestic goddess » Mon Nov 14, 2011 4:23 pm

Buying fresh fish is easy once you've learned the basic methods for determining its' quality. Just follow these simple guidelines:

Flesh - The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a fresh-cut appearance and the colour should resemble freshly filleted fish.

Appearance - Fresh fillets, steaks, chunks, cuts, etc. should look moist, firm, and practically free of any brownish streaks throughout the meat. If, when you press your finger into the flesh, there is an indentation that fills with liquid, or if there is excessive liquid in the package, the fish has probably been frozen and thawed.

Eyes - If present, the eyes should be bright, clear, transparent, full, and protruding. As fresh fish ages, the eyes will become cloudy and sunken and often turn pink.

Gills - If present, the gills should be bright red and free of slime. As the fish begins to deteriorate, the gills change colour, fading to a pink, then gray. Eventually they will become brownish and greenish.

Skin - The skin should be vibrant and bright. Any skin markings (colour, spots, stripes) should be distinct.

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