Frozen fish is not inferior to fresh fish in terms of the composition of vitamins and other valuable substances. Frozen fish may taste drier, but it is free from parasites. What are the characteristics of a good frozen fish and how to choose it correctly?
If the carcasses of the fish stick to each other, this indicates that the fish has been thawed and re-frozen. When defrosting, the fish loses tissue juice, due to which the amount of proteins, fats, vitamins and minerals in it decreases.
If there are cracks and sagging on the surface of the ice of the fish, then the fish has been frozen and thawed many times. Yellow and cloudy streaks in the water – the fish was frozen stale.
If there is a lot of ice crumbs in the fish package, this also indicates re-freezing.
Frozen fish shouldn’t be pliable. If it bends, it is better not to take such a fish.
Too bright color in frozen food may indicate the presence of dyes.
Fish and seafood have a pleasant scent of the sea. If something in the smell has alerted you, it is better to refrain from buying.
Frozen fish eyes should not be flat. Convex fish eyes and tightly pressed gills indicate that this is a quality product.
If the fish contains something other than meat and water on the packaging, do not buy the product. Preservatives and polyphosphates, which are designed to retain moisture, are harmful to the body.
About 20% of all fish in stores is fake. Fillets are the easiest to fake. For example, cheaper pollock is often sold under the guise of cod fillets. Therefore, it is better to buy whole carcasses. If you decide to buy fillets, take whatever is on the skin.
It seems that it is more profitable to buy individuals raised under the supervision of specialists. But research shows that farmed salmon are lower in fat than wild salmon, but growth hormones and antibiotics are plentiful.