How to choose the right cod?

Cod can be sold whole or as fillets. If you are purchasing chilled fish, then it is better to choose cod from supermarkets, laid out on a special ice display case. Such fish can be fully inspected and revealed all its disadvantages and advantages. Cod is distinguished by its impressive size, so it often appears on the shelves in the form of fillets. In nature, its length reaches two meters.

Cod can be sold not only chilled, but also frozen. If the fish is packed in containers, then you must remember to check all the dates, the safety of the packaging material and the absence of second labels that can be glued to each other.

How to choose cod

It is easier to select cod if it is sold as a whole. Often, unscrupulous sellers pass off one species of fish for another. Cod is no exception. The most common targets for forgery are hake and pollock. These fish species are very similar in appearance to cod. In order to avoid buying the “wrong” cod, it is necessary to study its characteristics and appearance in advance.

What cod can you buy:

• cod scales and skin should not be damaged;
• the eyes of fresh fish are always transparent and clean;
• the cod scales are small and easily removed (sometimes other varieties of cod varieties are tried to be passed off as cod, but this fish has the smallest scales);
• the gills of fresh cod are bright and rich in color (most often red or reddish);
• the skin and scales of fresh fish, including cod, should be shiny and moderately moist;
• when pressing on the fish (regardless of whether it is sold whole or in the form of fillets);
• the color of the cod fillet should be uniform;
• the smell of cod should be natural and not contain any “impurities”;
• on the surface of the cod or fillet there should be no plaque of any shade (the presence of glaze is allowed, but it must be absolutely transparent);
• neither the surface of the fish, nor its fillets should have even the slightest signs of mechanical damage.

What cod you shouldn’t buy:

• a dubious smell from cod should be the reason for refusing to buy it;
• uneven color of cod fillets indicates the use of dyes;
• yellow spots on the cod indicate that the fish has begun to deteriorate;
• if, when inspecting cod or fillet, the slightest suspicion of low quality arises, then it is better to choose more suitable options and refuse to purchase;
• poor quality cod will taste bitter after cooking and spoil the impression of the dish;
• do not buy cod with dark gills and cloudy eyes (a sign of long and improper storage);
• if there are white or dark spots on the surface of the fillet or scales, then you should never buy and eat such cod (fish poisoning is considered the most dangerous, and such signs can occur in spoiled fish or when it is repeatedly thawed).

If there is damage to the cod, then this factor should be the reason for the refusal to purchase. In such places, bacteria actively accumulate and multiply. Due to their increase, the decay process is accelerated. Even in the absence of external signs of fish spoilage, its quality will already be compromised. Eating it in food can lead to serious health problems.