SAEDNEWS: Fresh fish is among the tastiest and most popular foods. To buy the best quality fish, we need guidance to help us choose fresh, high-quality fish.
Many people avoid buying frozen fish because they believe freezing changes its taste and reduces its nutritional value. However, if the freezing process is done correctly, this belief is incorrect. The key is to ensure that hygiene principles are followed from the time of catching the fish to when it is sold to customers. Typically, fish from the northern regions and farmed fish are sold fresh, while fish from the south must be frozen according to national regulations. Northern fish transported to nearby cities are also sold fresh, but for transportation to farther cities, freezing is the best method to preserve nutritional value. Properly frozen fish retains its nutrients and can help prevent cardiovascular diseases. However, any temperature fluctuations during freezing can affect the fish's freshness and taste.
If you plan to freeze fish, you must start with fresh fish. Here are the signs of a good fish:
Smell: Fresh fish should not have a strong or unpleasant odor. It may have a slight fishy smell, but it should not be overpowering. A strong, unpleasant smell indicates that the fish is not fresh.
Eyes: The eyes of fresh fish should be clear and shiny. Dull, cloudy, or grayish eyes indicate the fish is not fresh.
Skin: Fresh fish has bright, shiny skin. If the skin looks dull and limp, the fish is not fresh.
Gills: Check the gills, which should be red and full of blood. Pale or discolored gills indicate that the fish is old.
Fins: Fresh fish fins are firm and tough to pull off. If the fins come off easily, the fish is not fresh.
Scales: The scales of fresh fish are tightly attached and do not come off easily.
Fish varieties include both saltwater and freshwater types. Sea fish are generally preferred over farmed fish due to their richer nutrient content. They contain higher levels of iodine, vitamin D, and other nutrients. Fish feeding habits, including those that are carnivorous, herbivorous, or feed on the ocean floor, affect the amino acid composition of their bodies. The presence of biogenic amines, which produce the fishy smell, varies among fish types based on their diet and amino acid composition.
Choosing fish with or without a smell depends on personal preference. Regular fish consumers may find the taste and smell more acceptable. Using spices and onions can help reduce the fishy odor, making it healthier without any adverse effects.
The quality of fish, whether farmed or wild, also depends on transportation, storage, and freezing methods. Fish from either the north or south can be of high quality, but southern fish must be frozen or transported by air to maintain freshness.
