Fish are not only delicious, they also provide the body with important nutrients, such as high-quality protein, vitamins A, B and D and minerals; especially iodine. In addition, the fatty acids in fish are good for the heart, brain and immune system because they are the good omega-3 fatty acids. What contains so many healthy ingredients must also be treated well. Hygiene tips around the fish you get here.
Characteristics of fresh fish
If you are looking for high quality fresh fish, here are the characteristics you should look for when buying:
- Fresh fish does not smell like fish, it smells like seawater.
- The eyes are clear, transparent and plump and the gills are bright red.
- The skin is shiny with a clear layer of mucus and the scales are firmly attached.
- The fish flesh is firm and light pressure does not leave a hollow.
- The fish should be sufficiently covered with ice and chilled in the counter.
- If the fish smells intensely of fish, this indicates that it has been stored too long.
How to store fish?
Fish spoils relatively quickly. Bacteria can multiply quickly because the fish contains a lot of water and has loose connective tissue. It is best to eat the fish the same day you buy it. If this is not possible, you can store fresh fish in the refrigerator for a maximum of one day. To do this, place it in a glass or porcelain bowl and cover it with plastic wrap. Close to the evaporator or on the glass plate is the coldest.
Prepare fish properly
When preparing the fish, first wash it under running water and then pat it dry with paper towels. Acidifying with vinegar or lemon is now only a matter of taste. In the past, it was recommended to mask an intense fish odor. You should salt the fish only immediately before preparation. Cooked fish can be stored in the refrigerator for a maximum of three days.
Incidentally, smoked fish also belongs in the refrigerator and will keep there for about two to four days. You should only freeze freshly caught fish yourself. Depending on the fat content, they will keep in the freezer for two to eight months. Fatty fish spoil faster than lean fish.
