Today, a lot is known about the benefits of red fish - salmon, salmon. But not many people know that the word "red" refers to this fish with a stretch. The fact is that the natural product has a pale pink color. Our advice will help you to buy quality and natural fish.
What to look for when buying?
Colour
"Red Fish" has been sold in stores for only a few years - before, you could only find pinkish-gray carcasses. But why did she suddenly become so attractive?
It's all about the dyes. Many manufacturers add special substances to the feed, which, as a result, make the meat red, bright pink, orange.
Natural fish has a paleish meat, and it should be translucent.
Appearance
Using dyes is half the problem. Some producers feed the fish with hormonal feed, so that it quickly gains pounds. The result is a real "golden product", since 1 kg of such fish costs from 550 rubles.
In order not to acquire such a “specimen”, it is worth paying attention to the fin - fish with long fins are grown on natural food, but with short ones - only on hormones.
You should also pay attention to the eyes - in natural salmon or trout, they are light and without film.
Smell
Quality fish has a pleasant fishy smell. But if there is no smell at all, you should refuse to buy. This often indicates that sellers soaked it in vinegar or lemon juice to hide the tainted smell.
Bones
To save time, many manufacturers do not acquire special machines that are designed to extract bones. After all, there is a cheaper way - the fish is dipped in a chemical solution, in which the bones simply dissolve.
Naturally, such fish becomes not safe for health, because the solution is absorbed into the meat.
Therefore, it is better to take fillets with fish bones - although you will take the time to get them, the meat will not be chemical.
Veins
Some manufacturers, in order to disguise low-quality raw materials, additionally paint meat, even if they have already used dyes when growing fish. Therefore, you should not assume that the brighter the color, the better the fish. This is a misconception.
Pay attention to the cut - it should have light streaks. If they are not there, it is better to refuse the purchase.
Structure
Not so long ago, pressed fillets appeared on the market. You should be careful - most often such a product is sold in briquettes. And here lies the danger.
In order to save money, some manufacturers pack head fillets, tails and other not the most "tasty" parts of the carcass instead of pieces. Unfortunately, this can only be discovered after you buy the product.
How to check the fish?
If you want to test the quality of a product at home, just make a butter sandwich and let it sit for a couple of minutes. If the oil is not colored, the fish will be natural, but if light streaks appear, then you should refuse to use such fish.
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