HOW FRESH IS YOUR FISH?

 It is known that fish are among the most perishable foods and altered more easily than meat. Catches due to the high water content, as well as the recommendation are suitable substrate for the growth of microorganisms. Another reason is that the skin of fish remains and proprietary retaining all germs that grow in the presence of humidity and a lack of evisceration in small and medium-sized fish favours the development of enzymatic and microbial lesions. The first thing that may indicate the inadequacy of the food, the smell, which should be enjoyable and distinctive Recalling algae. The external appearance of fish must be shiny and metallic appearance has a lively bright colour and attribute for each item. The House should be rigid and the flesh to be compact, the surface is slightly wet. The skin should be damp, stretched and well tied to the tissues, the cuticle scales should be stuck to the skin, wet and shiny and not greasy.  An important point to note is that the eyes should be bright and glossy and blurred.  The rocks of the fish, you must present a lively red or pinkish colour, colour and liquids having a pleasant sea smell. End of the abdomen should be cylindrical, compact, taut and no tearing, seat tightly closed and without having to act and the pitfalls to be embedded in the abdominal wall. If all this does not describe the fish that you intend to buy to eat then be sure that it is appropriate and should avoid.