A few tips that will help you decide on the choice of high-quality frozen fish

Fish should be in the diet of every person, as it contains irreplaceable vitamins and trace elements. To prepare a healthy and tasty dish, you need to choose it correctly.

Most often we buy frozen fish. Use these tips to help you make the right choice.

Outer appearance of fins and tail

If a deep-frozen fish retains the integrity of its fins or tail, this indicates that it was frozen, transported and preserved according to the correct technologies. After all, we have long learned to harvest and process fish without losing quality. Therefore, the absence of a tail and fins can indicate that the fish has been frozen, stored too long and moved from place to place.

Condition of the carcass

Carefully inspect the carcass, it should not have spots, dents, the skin should be intact. It should not be in the form of the letter Z – only flat. This helps to understand how the fish was treated during transport. If the stomach is yellow, then the fish has been stored for a long time. The more it is, the closer to the end of the expiration date, perhaps it has already expired. It is absolutely normal, some types of fish are sold without the head. If you saw a hake head, you would hardly buy it.

Fish fillet

Most buyers prefer to buy fish fillets now. To preserve its quality, manufacturers “package” it in glaze. Its volume should not be more than 5% of the total weight of the fish. After all, too thick glaze is an overpayment for water. It is the glaze that largely determines the quality of fish. It should be icy, but without ice. You should not get the impression that it was covered with snow. After all, during defrosting, excess moisture can tear the fibers of the fillet, and there will be no taste or high-quality appearance.

Defrosting technology

Many housewives are used to removing frozen fish carcasses in the morning so that they thaw in the evening . This is a very bad habit, as all the beneficial properties of the fish are lost, and the quality of the meat changes. It is recommended to defrost fish at a temperature of 4 degrees – this is the upper shelf of the refrigerator. It takes about eight hours. Therefore, do not be lazy to sometimes take the fish out of the freezer in the evening in order to have time to prepare it for dinner the next day. If you notice that there is too much water after defrosting, the storage or freezing conditions have been violated. It is necessary to choose another manufacturer or seller in the future.