How to choose your fish in the market

Choosing Fish

Nutritionists advise us to consume plenty of fish due to its easy digestibility and abundant nutrients, especially beneficial for children, the elderly, pregnant women, and those with heart conditions. However, it's crucial that the fish is fresh and not spoiled. Spoiled fish is not only lacking in nutrients but also introduces harmful substances into the body, such as ptomaine (a toxin from decay) and histamine, causing allergies. Therefore, ancient wisdom provides scientifically sound advice on selecting fish. To choose fresh and delicious fish, you can consider the following:

• Fresh Fish Eyes: They should be protruding and transparent, with an elastic iris. In contrast, the eyes of spoiled fish appear sunken, cloudy, and the iris may be discolored or damaged.
• Fresh Fish Anus (Vent): It should be deeply retracted, with a pale white color and a compact belly. On the other hand, the anus of spoiled fish may be pink or purplish-red, sticking out, and the belly could be distended.
• Fresh Fish Gills: They should be bright red, firmly attached to the head, without slime or unpleasant odor. Spoiled fish gills are gray, not tightly attached to the head, slimy, and emit an unpleasant odor.
• Fresh Fish Scales: They should be shiny, firmly attached to the body, without mucous or foul odor. Spoiled fish scales are dull, not shiny, easily detachable from the body, and emit an unpleasant smell.
• Fresh Fish Mouth: It's closed tightly, while spoiled fish's mouth is open.
• Fresh Fish Flesh: It should be firm, elastic, and not leave an impression when pressed by a finger. In contrast, the flesh of spoiled fish reacts oppositely.

Summary:

Fresh fish should have clear and full eyes, shiny scales tightly adhering to the body, bright red gills, no unpleasant odor, and the flesh should be firm and elastic, not breaking apart. When pressed, the belly should be intact, and when cut, the flesh adheres firmly to the bones.