TRUST YOUR SENSES, THEY WON’T LIE TO YOU…

 

1. USE YOUR EYES

  • Bright clear eyes, not cloudy or glazed over, because the eyes fade quickly into gray dullness with time.
  • The gills are bright red. If the fish is old, they will turn the color to brownish red.
  • The scales are intact to the body and the skin ought to be clean as if the fish were still alive.
  • Look for vibrant flesh. The belly should not be swollen or sunken. A distended or shriveled belly indicates that the digestive enzymes from the fish’s gut have broken down and essentially digested some of the flesh.

 

2. USE YOUR NOSE

  • Fresh fish never ever smells fishy. It smells of the sea.
  • Strong fishy smells are a bad sign, and if you smell anything like ammonia, the fish is spoiled.

 

3. USE YOUR HANDS

  • Reach out and touch the fish if you can. It should be slippery and wet like it’s just come out of the sea.
  • When pressed lightly, .It should be resilient enough so your indentation disappears.
  • Fish that has hard, dry skin or is squishy and soft to the touch is fit for the bin, not your frying pan!
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