To recognize a really fresh fish, it is essential to carefully observe some visual and tactile indicators that guarantee the quality and goodness of the product.
The first element to consider is the eye of the fish, which must appear bright, lively and prominentA cloudy, sunken, or cloudy eye is a sign of poor storage or a product that is no longer fresh.
Another relevant aspect is the gills, which must have a color bright red or intense pinkThis indicates good oxygenation and freshness. Conversely, brown or grayish gills indicate an older fish.
La meat must be firm and elastic to the touchWhen pressed lightly with a finger, the flesh should immediately return to its original shape without leaving any marks. Soft or flaccid flesh is a clear sign of poor quality or a product that is already deteriorating.
Finally, the leather must be shiny, moist and bright, covered with a light natural patina. Dry, dull, or peeling skin is a sign that the fish is no longer fresh.
By following these criteria, it will be possible to distinguish fresh fish from less suitable fish, thus ensuring healthy, tasty, and safe preparations.
