Simple "trick" to identify fresh fish and fish "soaked" in chemicals

How to recognize fresh fish, clean fish and fish “soaked” in chemicals is a headache for housewives. Just master some of the knowledge below, choosing fresh, delicious fish will become extremely easy.

How to choose fresh fish

If it is fresh fish, the outside is usually pink, the slime is clear, and there is no foul smell.

If it is fresh fish, the outside is usually pink, the mucus is clear, and there is no foul smell. The eyes of fresh fish that have just died have protruding eyeballs, clear, clean membranes, and clearly visible black pupils. Fresh fish have a firm body, and when held in the middle of the fish, the fish does not bend. Fresh fish meat is firm, elastic when pressed, and when pressed deeply into the fish, when released, an indentation immediately appears.

For fish meat, if it is fresh fish, observing the cross-section of the fish will show green edges, possibly a different color, the meat is close to the bone, the bone is firm and has a characteristic fishy smell, the fish meat is elastic.

Identify fish "soaked" in chemicals

The gills are the respiratory organs of fish, similar to the lungs of humans, most of the poison is probably concentrated here. The gills of poisoned fish are not shiny and smooth, a bit rough and have a dark pink color. Severely poisoned fish have damaged bodies, large heads and small tails, curved backs and even tumors. Some fish have yellow skin and green tails.

The eyes of poisoned fish are often cloudy, losing their normal clarity. Some fish even have bulging eyes. Normal fish have a fishy smell, poisoned fish will have unusual smells like garlic, rancid oil...

Looking at the fish's gills can tell if the fish is poisoned or not.

In addition to distinguishing fresh fish from fish “soaked” in chemicals, you should also pay attention to information about seawater poisoning and marine environmental pollution. Because fish raised in polluted waters are susceptible to mercury contamination, causing poisoning when used. Do not buy and eat a lot of fish containing high levels of mercury such as swordfish, whale, mackerel, etc., especially pregnant women, because it can cause birth defects.

In addition to the environmental pollution problems caused by chemicals, there is a special natural phenomenon that occurs only in the sea that can lead to poisoning, which is the "red tide". You should not eat seafood caught in areas with "red tide", especially bivalve mollusks (such as mussels, clams, oysters, etc.).

Absolutely do not eat dead seafood. With shellfish such as clams, cockles, oysters, geoducks, snails, etc., if eaten dead, it will cause allergies, bacteria when entering the body produce toxins, while the unsaturated fatty acids contained inside can easily be oxidized.

Synthetic