How to tell whether a fish is obese?

Judging from six directions, we can buy fresh fish, which is nutritious and healthy. (1) fish gills. The fresh gill cover is closed, the gill color is bright red, and some of them are still bloody, without mucus and dirt, and without peculiar smell. Fish gills are reddish or grayish red, and the fish is not fresh. If the gills are gray or black, with thick mucus and dirt, there is a bad smell, indicating that the fish has gone bad.

(2) fisheye. Fresh fish eyes are clean and bright, slightly convex and perfect without cover. The eyes of stale fish are black and dark, and even covered with a thick layer of paste or dirt, which makes the eyeball fuzzy and sunken. Corrupt and deteriorated eyeball rupture and displacement.

(3) fins. The epidermis of fresh fish fin clings to the fin, intact and bright in color. The skin of stale fins becomes lighter and cracked. The rotten epidermis peeled off and the fins were scattered.

(4) epidermis. Fresh fish skin is shiny, scales are complete, close to the fish body, scales are distinct, and thin mucus attached to the fish body is an inherent physiological phenomenon of the fish body. Not fresh fish, dark and dull skin, loose scales, fuzzy hierarchy. Some scales change color and the skin has sticky mucus. The color of rotten fish has completely changed, and the skin has thick mucus. The color of rotten fish has completely changed, and the skin liquid sticks to the hands, which is very unpleasant.

(5) Meat quality. Fresh fish has tight tissue, solid meat and obvious elasticity when pressed by hand. It is difficult to calm down the depressed place when you put your hand for a long time. Your hand can separate the meat from the bone.

(6) posture. Fresh fish is difficult to pick up directly. Some fish, such as yellow-walled fish or perch, mullet, etc. When they are on the market, they are kept fresh in ice cubes, and the head and tail are upturned and still fresh. If the meat in your hand is inelastic and the head and tail are soft and drooping, it means that it is not fresh enough. Fresh fish lips are tight, do not change color, abdomen is tight, and there are round pits around anus. The stale lips are pale and even the bones are separated and cracked, the abdomen is swollen and soft, and the anus is prominent.