How do you choose fresh fish when you go to the market to buy fish?

I know some little methods, and I don't know if you have understood the methods I said, since you asked how to choose fresh fish, then I will tell you these little tricks I know, don't spray me haha.

The first thing to look at is the fish's eyes. The eyes of the fish can tell whether the fish is fresh or not, just like looking at people, the brighter the eyes of the fish, the fresher the fish. Because the eyes of a fish that has just been caught out of the water are shiny, and the fish that has been put for a long time will slowly disappear its life characteristics, and once his life characteristics disappear, then he will basically be warped.

The second important part is to look at the belly of the fish. Fresh fish bellies are generally flat and do not appear in a strange state. Stale fish belly will be swollen, or abnormal expansion, once this happens, it means that the internal organs of the fish have begun to rot, put it for too long, it is no longer a fresh fish, so do not buy it in this case!

The third point is to look at the gills of the fish. The gills are generally bright red, and if the gills are brighter, it means that the fish is still fresh and can be purchased. If the gills of the fish appear to be grayish, it means that the fish has been left for too long and should not be eaten.

There are also some larger fish, their gills are normally dark red, and if you see some larger fish gills are dark red, you can still buy them with confidence.

Another point, it is more obvious that when buying fish, you must smell whether its taste is pure, and the fish itself must not have other fishy smells, if there is no other peculiar smell, you can choose to buy.

These are some tips that I have come up with to help you pick fresh fish!

I often cook, and gradually found that buying vegetables is a science, how to say it, for example, when buying vegetables, you must not bargain, because when you bargain, small traders will have less scales, so I generally sell vegetables in the vegetable market will not bargain, and small traders hate to buy vegetables counteroffer.

I occasionally make braised fish, pickled cabbage fish and the like, it is relatively simple and convenient, generally I go to buy fish where is fixed that house, because I go to buy fish every once in a while, so I am very familiar with the fish seller, basically I go there to buy fish, the boss will tell me which fish is the freshest, and will tell me which fish are delicious, and** etc., I generally choose live fish, that is, the kind that jumps around in the fish bucket, I think the live fish should be very fresh, The boss will generally teach me how to make fish soup and the like, buy fish often in a house, for a long time, the hawkers generally have repeat customers, when you buy fish for the first time, see which fish stall has more people in front of you, go to which one, generally more repeat customers of the business, at least the character will not be too bad.

There is also a kind of fish is the kind of fish buried in the ice, to be honest, I rarely buy these fish, because I don't know when it hangs up, and then I said, this kind of sea fish has to be carried up by hand to see, and then smell a little, generally there is no peculiar smell, the color looks good, basically can be bought, under normal circumstances, in the vegetable market, I rarely buy marine fish, because the people who sell are not very familiar with the characteristics of these fish, for safety reasons, When buying marine fish, you basically go to a big supermarket to choose, and you will be more assured.

To sum up, the vegetable market to buy fish generally go to a fixed business to pick live, normal appearance is good, sea fish is chilled dead fish or go to the big supermarket to buy, because there is a purchase receipt, more safe and reliable.

I am a fish eater, and I didn't have the opportunity to make my own food when I was in the school dormitory, so I had to go out and eat ready-made. Now that I have rented a house outside, I can make my favorite fish. I had no experience at the beginning, and I often came back with stale fish.

No matter how good my cooking skills are, it doesn't taste good when I use stale fish. This is difficult for a clever woman to cook without rice. Later, I searched the Internet on how to identify fresh fish to buy.

First of all, it must be a live fish, and since the fish are alive, they must be fresher than those that are dead. Of course, it is not possible to determine whether a fish is fresh or not just by whether it is alive or not. There are a lot of fish that are just dying, hanging in one breath.

This type of fish is generally wet and not fresh. For example, a person who is about to die is certainly not as young as a young person in all aspects of his body compared to a person who is young and strong.

To observe whether a live fish is new or not, we can look at the location of the fish swimming. If one swims at the bottom of the tank, and its gills are evenly undulating. No, the fish must be very fresh.

If a fish floats on the surface of the water, and it's the kind of fish that exhales without a mouthful, it's basically dying.

We can't look at the outside of the fish, for example, whether the scales are intact and bright. If the scales are dull in color, there is no brilliance. That means the fish is not fresh enough. On the contrary, it means that this article is still fresh.

Another thing is that we can look at the color of the gills, if the gills are dark red, it means that the fish is dying. If the gills are bright red, the fish is still vibrant. So when we buy fish, we must carefully observe all aspects.

1. Look at the fish eyes

The eyes of fresh fish are clear and translucent, and the black eyes are bright;

On the other hand, the eyes of fish with poor freshness will be cloudy, reddish, and sunken, giving people an inexplicable and chaotic impression.

2. Look at the belly of the fish

The belly of the fish looks firm and elastic, which is proof of good freshness and firm flesh, as well as a white and sunken anal hole.

Once on display, fish will gradually deteriorate from the internal organs, so be careful not to pick on those with shriveled and loose bellies.

3. See if the whole fish is shiny and elastic.

4. Look at the tail of the fish

Whether the tail of the fish is straight or not is also the key to judging the freshness of the fish.

When buying, look at the eyes and abdomen first, and then connect from the whole outside ** to the tail, as long as all pass, this fish is impeccable. For example, sardines, saury, bamboo fish, mackerel and other whole ** fish can be used to check the freshness of this method.

5. Look at the gills.

The gill filaments of fresh fish are clear and bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish, and there is no peculiar odor; Stale fish, with an off-flavored smell.

Conversely: if the gills are darkened and grayish-red or grayish-purple, the fish is not fresh.

The eyeballs of fresh fish are relatively convex, transparent and shiny. Looking at the gills, the color of fresh gills is relatively red. If the scales are not easy to fall off, the fish will have a certain shine.

If you press the fish and the hollow area can bounce up quickly, it also means that the fish is fresh.

Fresh fish eyes are transparent and shiny, with prominent eyeballs. If the fisheye is cloudy, the eyeball is collapsed, the cornea is wrinkled, and the area around the fisheye is red, it means that the fish is not bright.

Uncover the head of the fish with your hands to see the gills inside, the gills of fresh fish are bright red, and the mucus on the gills is relatively transparent. The gills of stale fish are dark red and purple, and have a fishy smell.

The scales on the surface of fresh fish are tightly attached to the body of the fish, shiny, and have a transparent mucus. You can touch the scales with your hands, and if the scales are easily touched off, it means that the fish is not fresh.

The fresh fish is firm and elastic, and when you press it with your fingers, the fish will bounce up immediately. On the other hand, if the depression bounces up slowly after pressing, it means that the fish is not fresh enough.

How to pick fresh fish.

1.Look at the shape of a fish. Heavily polluted fish have abnormal morphology, some have large heads and small tails, curvature of the spine and even deformity, and some have yellow epidermis and blue tail.

2.Look at the fish's eye. Fresh fish with a plump and protruding cornea and a clear cornea; If the eyeball does not bulge, the cornea is wrinkled, or there is bruising in the eye, it is not fresh.

3.Sniff the gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish; The gills of stale fish are darkened and grayish-red or grayish-purple, and the mucus is fishy.

4.Touch the fish. The surface of fresh fish has transparent mucus, and the scales are shiny and tightly attached to the fish body, and it is not easy to fall off; The mucus on the surface of stale fish is mostly opaque, and the scales are glossy and easy to peel off.

5.Pinch the fish. The fresh fish meat is firm and elastic, and the depression disappears immediately after acupressure, and there is no peculiar smell; The stale fish is slightly loose, and the depression disappears slowly after acupressure, and it has a slightly fishy smell.

6.Look at the belly of the fish. The abdomen of fresh fish is not distended, and the anal hole is white and sunken; Stale fish anal hole slightly protruding.

1. Choose the right size of fish: Don't choose fish that are too big or too small.

4. Don't be overly obsessed with wild fish: Some wild fish may eat substances containing toxins under the uncertainty of environmental pollution, which will lead to poisoning of the human body.

5. Eat less pickled fish: According to the verification of international authorities, pickled fish is listed as a class of carcinogens.