Fish is one of those foods that show up just by their taste and their ability to be self-sufficient without outside intervention. Shopping at the fishmonger requires expertise to recognize the best fish and organize successful dinners. How to identify a fresh fish? The quality of the fish depends almost entirely on its freshness, which must be controlled by the fishmonger and then at home before cooking.
A slight smell of sea water, iodine and brine are what we must smell at the fishmonger. Cleanliness is also a non-negligible sign. Be careful with crustaceans: if they smell of ammonia, it means they are no longer fresh. The gills of fresh Stockfish should be bright red, with a brine odor because they are soaked in seawater. Over time, the gills turn yellow and give off a very strong smell.
Fresh fish shines. The fresher the fish, the shinier their skin is because of the mucus in which they are wrapped. All fish, even thawed, become bland and tasteless. The colour of the fish is never stable. It is iridescent and has shades of green and sparkling blue reflections when the fish is fresh. In crustaceans, the shell must stick to the flesh and must be devoid of black spots. The eyes of a fish can also be indicative of several aspects: a slightly globular eye, whole and clear, with a black pupil, is a sign of freshness. On the other hand, a dull, hollow and gray eye shows that the fish is no longer in perfect condition.
Not easy to touch, but the fresh fish is slimy and must slip between the hands. Watch the fishmongers gather the fish: “rigor mortis” is the most accurate sign that the fish is fresh since it must be stiff enough to stay horizontal. The flesh of the fresh fish must be firm and difficult to detach from the spine. Fresh shellfish are harder to shell. This rule is valid for poisons with bones but not for squid, squid or octopus.
The fish (canned) contains a lot of essential proteins, easily assimilated by the body. Thus, 100 g of drained tuna contains about 24 g of protein which is more than just the amount of protein in a steak of the same weight. To this must be added that a steak is often much more expensive than a good portion of canned fish. Besides, 100 grams of canned tuna provides 20% of your daily needs for essential nutrients.
Fatty Stockfish contain large amounts of unsaturated fat. These are partially composed of omega-3 fatty acids. These can protect your body from cardiovascular disease. Besides, the consumption of fish promotes the assimilation of iron, which results in an energy boost.