How to find out whether the fish is fresh or not. Experts told how to determine the freshness of fish

03.09.2019

Fresh fish should have a clean and mild, slightly sweetish odor, specifically corresponding to one or another species and, of course, different in marine fish and freshwater fish. Sea fish will have a slightly salty aroma. Avoid fish that emit an unpleasant or very strong "fishy" odor.

Signs of fresh chilled fish:

Dense, numb body (fish placed on the hand should not bend);

Reddish-burgundy gills;

Transparent bulging eyes;

The scales are smooth, shiny, tight to the skin;

The fish meat is hard, tightly connected to the bones, there is little mucus, and it is transparent;

When pressed with a finger, a hole on the body of the fish is not formed;

Fresh fish sinks quickly in water.

Table No. 1 (determination of the freshness of the investigated fish)

Indicators Benign (fresh) Doubtful freshness Poor (stale) Pollock fillet "North" Haddock "First" Blue whiting "Jubilee"
Rigor degree Rigor of muscles is well expressed. The fish, taken by the middle of the body, does not bend. The fossa, as a result of mechanical action in the area of ​​the spinal muscles, quickly disappears Muscle stiffness is insignificant. The fish, taken by the middle of the body, bends slightly. The fossa disappears slowly as a result of mechanical action. Muscle stiffness is absent. The fish, taken by the middle of the body, bends in an arc, the head and tail go low. The fossa, as a result of mechanical action, does not even out for a long time or at all. Benign Doubtful freshness Stale
Scales Shiny or slightly pale with a pearlescent sheen, fits snugly to the body, can hardly be pulled out Dull, easy to pull out Crumpled, weak, detaches easily - In the area of ​​the body, the scales are shiny, in the area of ​​the tail, dull Doubtful freshness -
Slime Abundant, transparent, without admixture of blood about foreign odor Cloudy, sticky, with a sour smell Dirty gray, sticky with an unpleasant odor No foreign smell Benign Transparent mucus, smell of "stale" fish Benign
Leather Elastic, has a natural color, fits tightly to the muscles. Slight redness of the surface from hemorrhages is allowed Loses its natural color, easily separates from the muscles Folded, loose - Elastic, tight to the muscles Benign The skin is loose, easily detached from the muscles Benign
Fins Whole, natural color Fallen, close to the body Ragged, dirty gray - Whole, natural color Benign Fallen, close to the body Doubtful freshness
Gill covers Close the gill cavity tightly Loosely covering the branchial cavity Revealed - - Close the gill cavity tightly Benign
Gills Covered in viscous, clear, transparent mucus with a slight odor raw fish... Color hot pink or pale red Covered with a large amount of liquefied dull mucus, red in color with a pungent smell of raw fish and a slight sour odor The leaves of the gills are bared from the epithelium, covered with a cloudy, viscous mucus with an unpleasant putrid odor. Color from dark brown to dirty gray - - Covered with cloudy mucus. Color dark brown. No putrid odor Doubtful freshness
Eyes Convex or slightly sunken, transparent cornea Sunken, somewhat wrinkled, vitreous, dull cornea Sunken, shriveled, dry or missing, reddened - - Sunken, dull cornea Doubtful freshness
Abdomen Not swollen, not settled, without stains Flat, deformed, swollen Bloated, soft, stained - Not bloated, no stains Benign Mild Doubtful freshness
Anal hole Tightly closed, no bowel prolapse, no mucus Ajar It protrudes, gapes, mucus with a putrid odor flows out - Closed Benign Closed Benign
Muscle Elastic, tightly attached to the bones, in the cross section, the color of the tissues is characteristic for each type of fish. No foreign smell Softened, easily divided into individual fibers. The appearance of fabrics on the cut is dull or dull gray with a pronounced sour odor Flabby, soft, sprawling, the ends of the ribs are easily separated from the muscles or protrude. Pronounced musty, putrid odor Elastic, odorless Good quality Softened, the color of fabrics is typical for this species, no sour smell Doubtful freshness Flabby, soft, spreading, no sour odor Doubtful freshness
Internal organs Anatomically well-defined, natural color, structure, no foreign odor The decomposition of the liver and kidneys is noticeably expressed, bile diffuses from the gallbladder and stains the tissues in a yellow-green color. Milk is pink. The intestines are slightly swollen. A red streak appears under the spine due to staining with venous blood Dirty gray or gray-brown color, mixed into a homogeneous mass, have a pronounced putrid odor - Gnawed fish Gray-brown color, mixed into a homogeneous mass, no pronounced putrid odor Doubtful freshness

Determination of fish freshness using universal test paper.

Equipment: Petri dish, tweezers, scalpel, scissors.

Reagents and materials: universal indicator paper.

Research object: muscle tissue of raw fish.

Bacteria and enzymes contribute to tissue decomposition, while the acidity of the environment changes. The muscle tissue of fresh fish has a weakly acidic reaction pH6.5 - 6.8, and poor quality fish has an alkaline pH of more than 6.9, which can be determined using an indicator.

Work progress: I made an incision in the muscle tissue of the fish with a scalpel and put an indicator strip into it, having previously moistened it with water, and pressed it with a glass rod. The color change was observed after 10 minutes.

Result:

Conclusions.

Conclusions on the results.

1) All objects undergoing research are benign.

2) Disagreements arose when assessing the freshness of blue whiting fish using different methods. This can be explained by the biological characteristics of the fish: the body is covered with easily falling scales and the meat is very tender, as well as, possibly, multiple incomplete defrosting of the fish

Conclusion.

As a result of the work done, I learned about the value of fish as a food product, about methods for determining the freshness of fish, and in practice I learned to evaluate the freshness of fish in two ways: organoleptic indicators and using universal litmus paper

A whole segment of defrosted products has appeared on the Russian fish market, which is sold under the guise of chilled. To be convinced of this, let's take a look at one of the most expensive and prestigious supermarket chains.

... And you don't have to go to the circus. The specialist has something to laugh at: we go into one of the most expensive and prestigious supermarket chains. We are moving to the fish department. The beauty! It's quite smart here. Attention is drawn to the spacious counter with a wide assortment. 27 types of fish and seafood are neatly laid out on the ice. This is where the pleasant experience ends.

First of all, let me remind you that the phrase "chilled fish" is a very specific commodity term, technical condition with a very specific GOST 814-96. That is, it is one of three in general possible options fish sales. In the store, it can be either live in aquariums or frozen in freezers, or chilled on the so-called glaciers.

Chilled fish is called the temperature of which in the thickness of the meat ranges from -1 to +5 and is constantly maintained at this level. Only live, freshly caught fish is suitable for cooling. It is very important! That is, according to GOST, it is impossible to make chilled fish from frozen fish. Only from the living! Small chilled fish are transported and stored in the indicated temperature regime for 7-9 days and gutted and large fish up to 10-12 days. Chilled fish is an extremely delicate product, and only under such conditions, within a few days, it makes its short journey from the moment of catch to sale.

To be convinced of the quality of the chilled fish, it is not at all necessary to ask the seller a question, who most often will answer that "the fish was brought in in the morning." How long the fish spent on the way from the catch to the counter, he will not tell you exactly. Moreover, you will not understand this even if you look into the documents accompanying the fish. On the other hand, a superficial knowledge of geography and fishing will help not to run into falsification. It is enough to look at the fish itself and touch it.

Pro tip: the easiest and most intuitive signs of how to tell fresh from stale fish

The surface of the fish must be clean, without damage, only slight crumbling of the scales is allowed. The scales on the body of fresh fish are of natural color, shiny, firmly attached, there is no mucus. The body of a stale fish is tarnished or completely dull, the scales are knocked down in places, does not hold tightly, easily falls off.

An unpleasant fishy smell should also alert you. Fresh fish of normal quality smells like sea, fresh clean water or ozone, or has no smell at all.

We look into the mouth, eyes and under the gills of the fish. The mouth should be closed. If it is slightly open, or even more open, then the fish is not fresh. The eyes should be protruding with a transparent cornea. Sunken, dull, worse, sunken, dull eyes indicate that the fish is already stale. In fresh fish, the gill covers fit snugly against bright red odorless gills. If they are loosely covered, gray with mucus and a pungent odor of dampness or a sour smell, and even more so dark brown in color with mucus with a musty, putrid smell - such fish is usually called rotten.

The back and muscles of fresh fish are firm to the touch, the finger pressure dimple quickly aligns without leaving any traces. The meat of the stale fish is darkened, easily separates from the bones, the fossa from the pressure of the finger is sluggish and slowly leveled out. We look at the abdomen. It is not swollen in fresh fish. In stale ones, it is more often burst with loss or without loss of viscera.

And now the simplest thing is to put the fish on your hand or put it in the water. If the fish does not bend in the palm of your hand and drowns in water, it is fresh. If it does not sink in the water, but if it is placed on the arm bends in an arc, then the fish has died. You can use a spatula instead of a palm. It is from this absolutely exact point of view of GOST that we continue to examine and touch the goods.

"ZAKOS" FOR SEABAS AND DORADO

Seabass (sea wolf) Mediterranean Sea. Dorado (sea carp) Mediterranean Sea. Great choice! Well, we are considering. Firstly, according to all of the above features, this chilled fish spread out on the glacier is stale. Secondly, she is not from the Mediterranean. Remember, neither wild sea bass nor wild sea dorado is imported to Russia! They bring to us exclusively fish grown in aquaculture farms, which is much smaller in size and much cheaper. For example, the length of a wild sea bass reaches 1 meter, and its weight is 12 kg. Such a fish is five times more expensive than an artificially grown one.


I repeat once again, not a single kilogram of seabass, not a single kilogram of dorado caught in the Mediterranean Sea has been imported to Russia over the past 23 years, according to the Federal Customs Service. We look further. “Chilled ice fish. Arctic Ocean "at 149 rubles per 100 grams. Everything on this price tag is false, except for the price. It may sound like a revelation for merchandise experts at other supermarkets, but Russian fishermen do not catch ice fish. And it is mainly mined by fishermen in Spain, Australia, Canada and not in the Arctic Ocean, which is actually called the Arctic Ocean, but on the opposite, southern side of our planet, in the distant Antarctic, in the southwestern part of the Atlantic Ocean.


Therefore, icefish comes to Russia exclusively frozen. In the old days, when Soviet fishermen fished all over the World Ocean, ice fish was very popular with us and, along with pollock and blue whiting, belonged to the lowest price category. But never ice-cold the fish was not chilled on the shelves of our stores. This cannot be by definition. Due to the geographical remoteness of the fishery and the impossibility of supplying it chilled according to the standards. Even if retailers called their chain "the world's best grocery supermarkets."

Attention! Chilled shrimp fish from New Zealand cannot be sold in Moscow. There can't be chilled Indian Ocean tuna fillets here. There can be no chilled catfish. Imagine a technological refrigeration chain according to the standards from catching fish to selling with tight deadlines ... Now tell me, can a chilled halibut fillet lie on a glacier in Moscow?


Given that this fish is caught in the area of ​​the Spitsbergen archipelago, from where it takes four days for the ship to reach Murmansk ?! Fishermen generally go fishing for a month, for two ... There cannot be in our capital, even if it is called the port of the seven seas, neither chilled turbot from the Atlantic Ocean, nor perch, nor red mullet, nor swordfish from the Indian, nor coho salmon from Chile, no barramundi from Vietnam, no mackerel from Iceland, no black cod from the Far East. Especially for the commodity experts of this market, I will inform you that yellowfin flounder is not harvested at all in the Barents Sea.


All this is a lie, falsification. The scale of which is difficult to imagine. I suggest readers to independently assess this problem, and if something happens - not to be lazy, but to send their application to Rospotrebnadzor. I also ask you to consider this publication as an official appeal to this supervisory authority.

UNDER THE PRESENCE OF "COOLED" SELL FALSIFICATE

German Zverev, Chairman of the RSPP Commission on Fisheries and Aquaculture:

A whole segment of defrosted products has emerged on the Russian fish market, which is sold under the guise of chilled. A careful study of Rosstat reports shows that approximately 350 thousand tons of fish sold as chilled are not confirmed in origin. A significant amount of “chilled” is nothing more than the former frozen fish, which has increased its status at the behest of the seller. Importers give a lot of fish falsification. For example, in 2013, a unique phenomenon emerged on the Russian fish market: the production of chilled fish increased, despite the fact that external supplies of chilled raw materials decreased, while domestic supplies remained almost unchanged. The question arises: where are the raw materials for a significant increase in production? The answer is simple - frozen fish.

AT THE PRICE OF A CAST IRON BRIDGE

Valentin Balashov, Chairman of the Board of the Interregional Association of Coastal Fisheries of the Northern Basin:

In Moscow, at the Danilovsky market, I was praised for ice-covered chilled squid fillets produced on a ship, which I know very well. I know that this ship is fishing for squid ... in the Bering Sea, about three days' sail from Petropavlovsk-Kamchatsky and a week's sail from Vladivostok. Anyway, chilled squid fillets could have been delivered from there only by helicopter. And next to it lay chilled cod fillets, which, according to the seller, were made at sea, right on the ship. It would be better if he didn’t say that, because everything produced on board the fishing vessels of the Northern Basin is immediately frozen. I responsibly declare: most of those who like to buy chilled fish and seafood and enjoy their consumer properties and high quality do not even realize that they are buying frozen fish at the price of, as they say, a cast-iron bridge. Greedy traders earn colossal money on total fish falsification and simultaneously promote the brand of imported, mainly Norwegian fish. Unfortunately, in Russia it is most often disguised as chilled.

WHERE IS FRESH, WHERE IS NOT VERY

Even a non-specialist can determine the freshness of fish. The surface of the fish must be clean, without damage, slight chipping of the scales (natural color, shiny, without mucus) is allowed. The body of a stale fish is tarnished or completely dull, the scales are knocked down in places, easily falls off. Fresh fish of normal quality smells like the sea, fresh clean water or ozone, or it has no smell at all, and its belly is not swollen, while in stale fish it is more often bursting, with the entrails falling out.

WE CHECK THE QUALITY "MANUALLY"

The mouth of the fresh fish is closed. If it is slightly open or uncovered, then the fish is stale. The eyes should be protruding with a transparent cornea. The sunken cloudy eyes indicate that the fish is already stale. A simple freshness test: place the fish on your hand or submerge it in water. Fresh fish does not bend in the palm of your hand and sinks in water. If it does not sink, but bends in an arc on the arm, it means that it has died. You can use a spatula instead of a palm.

NUMBER

80 percent of fish sold as "chilled", according to the Fisheries Agency, is counterfeit!

MATERIAL TAKEN FROM THE SITE http://www.vm.ru/news/2014/10/29/anatomiya-falsifikatsii-269569.html

Today we will talk about the spoilage of fish, or rather, how to determine the freshness of fish when buying. Much of our health is determined by what we eat. But the products that we buy in a nearby store or in the market are often fraught with danger, even if they give the impression of being natural at first glance.

At the same time, the degree of their danger may be different: for example, buying vegetables in winter, at best, we will not receive enough vitamins. But these products can be poisoned. And in early spring, agricultural products often contain a lot of nitrates.

Tinned products at any time in case of violation of the processing rules, especially in the case of container depressurization, poses a danger of infection with bacterial diseases.

It also cannot be called wholesome foods with the presence of dyes, GMOs, flavor enhancers and other components in them. But even more dangerous are perishable foods. Often a seller, in order to sell long-expired goods, goes to various tricks, and the simplest of them is to change the label with the date of packaging + the expiration date of the goods.

Other perishable foods include fish.

It is not true that nothing bad will happen to frozen fish. Even if stored properly (at -18 ° C), the fish can go bad. In addition, such conditions are created only on fishing vessels, as well as at specialized enterprises.

The shelf life of fish at a temperature of -18 ° C is 3 - 8 months, and at a temperature of -4-7, which is standard for commercial refrigeration equipment, the shelf life is reduced to 2 weeks.

If there is no refrigerator at all (which often happens in practice), then any fish products should be sold by a trading enterprise in one day. But quite often stores sell spoiled goods.

How to determine the freshness of fish - when buying fresh fish products, first of all, pay attention to its gills and eyes.

How to determine the freshness of fish by the eyes

  • The eyes of any fresh fish must necessarily be transparent and protruding, and if they are sunken and cloudy, it means that the product has been in the store for a long time on the counter, and such fish cannot be eaten.

How to determine the freshness of fish by gills

  • The gills of the fish should be pink or bright red. The gill plates should not stick together. It is normal to have a little mucus, but in any case it should be clear and even, and if there are spots or lumps, you should not make a purchase.

It is especially dangerous to buy fish if the carcass is covered with blood spots. Their presence may indicate improper transportation when delivered to the counter or that the fish in front of you was sick.

If dents remain on the back under pressure, then this indicates the onset of putrefactive processes in the insides.

How to smell freshness of fish

Also pay attention to the presence of smell - it is almost never found in fresh fish, and if it is quite noticeable, then the fish is expired. We also recommend that you try bending the carcass - it should bend softly and without crunching. If you hear any sounds, it means that the meat has begun to deteriorate.

How to determine the freshness of frozen fish

Sometimes a product that is not sold on time can be tried to be sold in a different form - the head of the fish is chopped off, its body is gutted and frozen. If the fish is sold in this form, then look at the cuts of the bones - in freshly frozen fish, the bones should be white, or slightly yellowish.

The presence of a deep yellow, yo - bluish, gray color is a sign that the fish has been processed, being already spoiled. Also look inside the fish - if the bones have broken through the flesh, then the meat has already begun to rot.

If outwardly everything looks normal, check the quality of the freezing - if wet freezing was applied to the fish, then the glazing should be uniform, without the presence of white spots and damage.

Even if you have carefully checked everything, and the condition of the fish was found to be satisfactory by you, you still ask the seller to clear the ice before weighing. Sometimes the weight of ice in frozen fish reaches 40%. In addition, the inside of the fish also contains liquid.

And one more thing how to determine the freshness of the fish - the more ordinary-looking the frozen fish in front of you, the less likely it is that it is spoiled.

How to determine the freshness of smoked fish

The choice of smoked fish also has its own nuances. The most useful is cold smoked fish. If the fish is wet, or there are traces of lumps of mucus on it, then this means that it was smoked in order to bring down an already existing unpleasant smell.

Inspect the carcass first - its color should be completely uniform. Also, the smell of oil should not remain - its presence means that the product was returned to its attractive appearance.

If the fish is wrapped in a film or lies open, then most likely the product is spoiled!

This does not apply only to vacuum packaging, but it should be remembered that even under vacuum conditions, hot-smoked fish can be stored for no more than 2 months.

The most in a simple way avoiding problems is buying fish live. It is clear to everyone that fish, either floating or still living on the counter, will be most useful.

But do not forget that about a quarter of the fish are infected with helminths. Helminth eggs die in case of deep freezing for 3 days.

And fish should be cooked immediately after purchase!

We told you how to determine the freshness of fish - be careful!

Today, in local supermarkets and shops, we can find fish for absolutely every taste and for every wallet - from pink salmon to sea bass, from to black. But why sometimes behind a seemingly known, understandable name, there is a poor quality product or a fraudulent product (one thing is written on the label, but we buy something completely different).

How to choose the right fish that is healthy for health, if it is sold in a store in a vacuum - you cannot smell it or look at it. Some types of frozen fish may not correspond to reality at all, for example, you see on the packaging it says "pink salmon", but in fact it is pollock or haddock. What should you look for when buying fish? Which product is better to buy - frozen or fresh? And how can you check the quality of the fish if it is packaged? And what kind of danger can frozen fish carry?

Freshness of the product

If the fish is fresh, then it will be delicious. Therefore, the first thing to check a product for when buying is its freshness. Be sure to pay attention to the production time and do not take fish, the expiration date of which is nearing completion (even if it is at a very large discount, do not risk your health).

How to determine the freshness of a fish?

  • Look at the scales - they should not be dry and move away from the body;
  • Run your hand along the ridge of the fish - the shape should not change when you press on it;
  • The eyes of the fish should be clean, not sunken, without traces of blood (in simple words, the eyes should be like those of a living fish);
  • The gills of fresh fish have a pleasant smell, and their color is pink.

If there is no time to feel, examine the fish, then two points will be enough to determine the freshness of the product: check the eyes (they should be like that of a living individual) and smell - the smell should be natural, without extraneous chemical aromas.

Frozen or fresh

The correct choice of fish depends on 80% of the form in which you see it on the counter - fresh, frozen or chilled. For example, some dishonest manufacturers, at the stage of shipment of the product to the stores, pump the fish with water and freeze it. Thus, the weight of fish and fish products increases several times. If the fish is specially cooled, then it may be stale, be careful when buying such a product. Of course, it is best to buy live fish, but here you need to pay special attention to the conditions in which it is kept. The aquarium should not be cloudy or overly filled with fish.

Fish fillet - only of a uniform color, without dark spots on it. Also, avoid the characteristic chemical fishy odor (it can be artificial, that is, created by flavorings for food products). The fish will smell like a rotten product if the seller did not follow the storage conditions of the product.

Recommendation! Buy fish and fish products only from well-known brands (trusted firms) or in those places / shops where there is a large flow of people and you can be sure that the fish does not stagnate there.

Fish can be bought in the markets, but, again, only in those points where new product deliveries are sold out within a few hours. The law of market trading: a good quality product sells quickly, you may not be in time.

Choosing fish in the store

You are in a store, in a supermarket - in a place where it is quite difficult to choose fish, since it can be vacuum packed or be in a place in the display case where you cannot smell or touch it (check the quality).

So, if the fish is in a package, then it will be difficult for you to smell it or open it and look at the scales and ridge. In this case, we use the rule described above - look the fish in the eye. Fresh fish (even frozen or pre-chilled) will have protruding eyes, no traces of blood, transparent. If the eyes are cloudy and there are drops of blood in them, then you should not take such a product - it is not the first freshness.

If possible, look at the fish's mouth - it should be closed, and the color of the gills should be red, but not gray, black, etc. Are you buying small fish? Place it in the palm of your hand: if it bends and loses its shape, it is stale.

Fresh fish and fish product will smell like freshness, sea, river, but not swamp, mud or rotten eggs.

Seller tricks

Sellers often deceive their customers by selling frozen fish as chilled. You can distinguish one type of fish from another as follows: pre-frozen and then chilled fish will be flabby, watery, inelastic. A typical sign that the product has already been frozen will be uneven icing on the fish and excess ice in the package.

Quality checking! For frozen fish, the ice glaze should not lag behind when lightly tapping on the product.

Frozen or chilled fish

How to distinguish frozen from chilled fish? Experts say that an ordinary buyer without certain knowledge is unlikely to succeed. Because the absence of an unpleasant fishy smell, transparent or cloudy eyes, the color of the gills, the presence of ice glaze on the carcass - all these signs speak only of the freshness of the fish.

It should be said right away that few suppliers and sellers work with chilled products, since its shelf life is only 3 weeks. But, if the seller deceives buyers, then he will add very strong chemical preservatives to the water used to cool the fish. Therefore, a recommendation: avoid buying chilled fish - either frozen or fresh (chilled fish can harm your health).

In addition, fish technologists say that there is no such thing as chilled fish. Because, already in production, all products are usually immediately doused with water and transported to refrigerators. Chilled fish is considered a high quality piece of goods and is definitely not worth looking for in local supermarkets.

These methods will easily tell you if the fish is spoiled or not.

Alas, not everyone is lucky enough to be born by the ocean to pamper themselves with fresh seafood every day. In our area, buying fish is more like playing Russian roulette: you never know if you got a high-quality product, or after a hearty dinner you will have to seek help from a doctor. To avoid poisoning, we will learn how to recognize spoiled fish.

SMELL OF AMMONIA. It is believed that if the fish smells like ammonia, you can eat it. In fact, the ammonia odor is caused by the activity of microbes that biodegrade the product. A faint smell suggests that the fish is not the first freshness in front of you, but a stronger, rotten smell is a formidable signal about its unsuitability. Gently lift the operculum and sniff: fresh fish is usually odorless or smells like iodine.

SCALES, GILLS AND EYES. In fresh fish, the scales are dense and elastic, the fins are moist and soft, pink or bright red gills without mucus, and the eyes are transparent and protruding. Yellowish, gray gills, cloudy or sunken eyes are signs of decay. That is why unscrupulous sellers often remove the fish's eyes or cut off the head: this makes the identification of a low-quality product much more difficult.

MEAT. Fresh fish meat is distinguished by elasticity, moisture, juiciness, shine (not to be confused with mucus!) And attractive appearance. Press on it with your finger: if the meat does not regain its previous shape for a long time, in front of you is a spoiled fish.

USEFUL TIPS FOR BUYERS. A rotten fish pops up if you throw it into water, so do not be too lazy to carry out this simple experiment before preparing a dish.

When buying fish from the store, pay attention to the packaging date. Have you decided to buy a product on the market? Ask the seller when the catch was made.

Sometimes, to give the fish a more attractive presentation, its meat is dyed. This is especially true for salty or smoked fish... Good meat natural fish has a pale shade. A bright red or deep orange color indicates the presence of dyes.

Even frozen fish cannot be stored indefinitely. This product is best consumed immediately, otherwise there is a risk of getting poisoned.

WHAT IS DANGEROUS WITH RAW AND STANDARD FISH? Like any product, fish needs correct preparation. Heat treatment fresh fish will save you from possible dangers associated with eating it. But what happens if you eat raw fish?