2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Lean fish is widely used in the diet.
However, every housewife is aware that fish is a product that spoils quickly. The reason for this is its tender meat, saturated with water. This creates an environment for the rapid development of bacteria in it.
Be careful, as spoiled fish can cause severe poisoning, even death. Its consequences are one of the most dangerous to health.
If it is not stored well in the last 12 to 14 hours - it is better not to consume it at all. It is necessary for every housewife to distinguish between good quality and spoiled fish.
Cookable fish have light and shiny scales that are difficult to separate. In addition, its gills are bright red or pink. The body has an elastic consistency, dense to the touch. When cut, the meat is difficult to separate from the bones, and when immersed in water, the fresh fish sinks. The meat must be grayish-white in color.
Do not eat fish if it has darkened scales that come off easily when touched, it is covered with sticky mucus, the gills are dark brown or bluish, the eyes are sunken and cloudy.
It is typical for spoiled fish to separate the bones from the meat and to carry an unpleasant odor when cleaning and cutting them. When immersed in water, the spoiled fish comes to the surface.
Fresh fish should be cooked immediately after catch. Fish chilled in a refrigerator or ice basket can be stored for up to several days if the temperature is kept below 0 degrees.
Frozen fish has the same nutritional and taste qualities as fresh. Dangerous for consumption is fish that is thawed and frozen again more than once.
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