Tips and tricks to recognize fresh fish not only in the fish market
Let’s now discover some useful tips and tricks to understand when fish is fresh, not only when we buy it at the fish shop or at the market, but also when we cook it or have to eat it at the restaurant.
If the entrails are liquefied and the smell is unpleasant, it means that the fish is not fresh. If you don’t want to eviscerate it yourself, have it done at the time of purchase, but ask to be able to watch while it carries out the operation, you have every right.
How to recognize it in the frozen food counter?
Also in this case the rules of the fish market stalls apply. Usually, however, in supermarkets we find farmed fish for sale and, in this case, pay attention to the origin: the Italian ones are leaner because they are subject to stricter rules, they are in fact fed with low-fat foods and antibiotics. then prefer those raised in the sea, as they have more space to swim and feed in a more natural way.
At the restaurant, ask to see the fish they will cook
In addition to evaluating the smell, the eyes and the gills, evaluate if the peaches they present are almost the same in size and weight, this in fact means that they are farmed fish. Then also evaluate the flavor, the fish must not be dry and stringy but not too rich in seasoning: in this case it can be used to disguise a frozen fish presented as fresh.
Learn the difference between fresh and thawed fish
Thawed fish looks similar to non-fresh fish, so it has all the negative characteristics we talked about, including non-rigid body, dull eyes, etc… Do not demonize the fish instead frozen as everything depends on the quality: many famous restaurants in fact use, above all shrimp, poles and cuttlefish and this ensures greater freshness, as they are mostly products of fishing in distant seas that otherwise would not arrive fresh at their destination.