How to choose fish?
1, don't buy if the weight is too big or too small.
The size of a fish is related to its taste. It's too small, the fish is not fully mature, the meat is not tender enough, and there may be many fishbones. Moreover, the older the fish, the bigger it grows, and many harmful substances may accumulate in the body. Therefore, it is recommended to buy fish with the size of "eight points", such as carp and Wuchang fish 1.5 kg, crucian carp 0.5 kg ~ 1 kg and grass carp 4~5 kg.
2. Don't buy muddy and collapsed fisheye.
Whether the fish's eyes are full or not can explain the freshness of the fish. Fish's eyes are full and protruding, and the cornea is transparent, clear and elastic, so the fish is fresher. On the contrary, if the fish's eyes are not protruding, the cornea is shriveled and turbid, and the blood in the eyes is red, it means that the fish is not fresh.
3. Don't buy anything with incomplete scales.
The mucus of fresh fish is transparent, the scales are shiny, and they cling to the fish and do not fall off. Fish with more mucus, opacity, poor luster of scales and more shedding are not so fresh. At the time of purchase, those fish with defective scales or bloodshot bodies, even if they are still alive, will rot faster than those with intact scales.
4. Don't buy fish with bad smell.
To judge whether a fish is fresh by its smell, you should smell its gills. Fish gills should have the salty taste of marine fish or the earthy smell of freshwater fish, and there is no odor. At the same time, the gills of fresh fish are bright red, and the gills are partly bright; However, the old gill filaments are damaged or adhered, the color is grayish red or grayish purple, and the smell is not good.
5. Don't buy fish with poor tightness.
When you press the fish with your fingers, the muscles of fresh fish are tight and elastic, and the depression disappears immediately after finger pressing, while the muscles are slightly loose, and the depression disappears slowly after finger pressing, and then it is fresh. In addition, observing whether the muscles in the fish anus are tight can be used as a standard to identify freshness. The abdomen of fresh fish is normal and not swollen, and the anus is white and sunken. There is no obvious swelling in the abdomen of stale fish, and the anus is slightly protruding.
6. Don't buy the water tank with turbid color.
When buying live fish, sometimes you have to look at the "water color". If the water in the water tank is green or there are too many algae, it means that the water in the water tank has not been changed for a long time. This kind of water tank environment is easy to breed many bacteria, easily pollute the fish itself, reduce the quality of the fish, and greatly reduce the freshness. Usually, the water in the water tank is clear, and there is a water pump to supply oxygen, so the water flow is faster, so the freshness of the fish is higher.
7. Don't buy if the price is too low.
Buying fish is neither "expensive" nor "greedy and cheap". The price is ridiculously low, the source and safety of fish may not be guaranteed, and eating spoiled fish will threaten human health.
Tips for choosing fish:
1. Observe the position of fish swimming in the fish tank.
Usually, the fish swimming at the bottom of the fish tank is the freshest; If you look closely, you will find that the gill cover fluctuates evenly when the fish breathes. Fish with poor freshness will swim in the upper layer of the fish tank because of their poor breathing function, and occasionally put their mouths close to the water surface to breathe. Some fish are still swimming, but if you look closely, you will find that they are moving very slowly, almost dying and floating on the water.
2. Look at the fish's eyes and gills
Fresh fish, clear and transparent eyes, complete eyeballs, full and slightly convex; Fish gills are pink, gill cover is closed, and transparent mucus can be seen after opening. The eyeball of stale fish collapses, the cornea is congested, and some of them are even incomplete and their cheeks are purple.
3, smell the fish, don't smell.
Fish will inevitably smell fishy, but the umami flavor will not be too strong. If the fishy smell is too strong, it may be the bacteria that breed to make the taste worse.
4, touch the fish skin, fresh and smooth, less mucus
There is less mucus on the skin surface of fresh fish, and the scales are smooth and complete; There are more mucus and loose scales on the skin of stale fish.
5, pinch the fish, fresh, firm and elastic.
Fresh fish, fish meat should be very elastic, and the sunken place will be restored immediately by pinching it with your fingers; For stale fish, the meat is loose and cannot be recovered immediately after pressing.