Red fish species are very healthy and must be present in our diet. The price for such a fish is very high, therefore, in order not to lose a tidy sum on a low-quality product, we have collected all the secrets that will help you when choosing a salmon.
– Salmon are larger in size than other red fish such as salmon and trout. The front of the head is sharper and the fins are longer and thinner. The carcass of the salmon is elongated, oblong. Also, salmon have larger scales and there are no dots that are present in the color of trout.
– Salmon meat is pale in color with a slightly orange tint.
– Fresh fish has a pleasant, light smell.
– The eyes of fresh fish are transparent, moist.
– The gills are pink and unspotted.
– When pressed, the meat springs, does not deform.
– The fish oil veins in the meat should be white and crisp.
– If the fish or fish fillets have a pungent fishy smell, the pressure test has failed, the gills are darkened, the fish’s eyes are cloudy – refuse to buy such a product, it is spoiled.