Table of Contents
Characteristics of fish that are not suitable for consumption
1. It smells bad
2. Cloudy eyes
3. Brown gills
4. Dull skin
5. Soft meat
6. Scales come off easily
7. Fins tear easily
Jakarta, goldensamoyed Indonesia
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Fish is one of them
food
which is widely consumed.Apart from tasting delicious,
fish
It also contains nutrients that are important for the body, such as protein, vitamins and omega-3.However, fish cannot be consumed carelessly because there are certain characteristics that make it unfit to be eaten.
Knowing the characteristics of fish that are not suitable for consumption is very important to avoid the bad risks of consuming damaged fish.
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Eating fish that is no longer suitable is very dangerous for your health.Health problems ranging from infection, poisoning, to heavy metal contamination can affect anyone who eats fish that has been damaged.
Just like other sources of protein, there are characteristics that differentiate fresh fish from fish that has gone bad.By knowing the characteristics of fish that are no longer good, this can save you from danger.
Characteristics of fish that are not suitable for consumption
Quoted from the Eating Well website, there are seven characteristics found in fish that are not suitable for consumption.If you find any of the characteristics below, then you should not consume the fish to avoid undesirable things.
To judge whether the fish is suitable for consumption or not, we can use the five senses.Here are seven characteristics of fish that are not suitable for consumption.
1. It smells bad
A rotten smell is the main characteristic of fish that is no longer suitable for consumption.Fish that is still fresh usually tends to have a light marine aroma.
If the fish emits a rotten aroma, is very fishy, or smells like a strong ammonia, this is a sign that the fish is no longer suitable for consumption.
2. Cloudy eyes
Pay attention to the color of the fish’s eyes, fresh fish have clear, shiny and convex eyes.If you find fish with cloudy, milky white or sunken eyes, it is likely that the fish is no longer fresh.
3. Brown gills
The condition of the fish’s gills can also be an important indicator of whether the fish is still fresh and suitable for consumption or not.Fresh fish have bright red gills, whereas fish that are no longer suitable for consumption have dark brown gills.
4. Dull skin
If you find that the fish skin is dull, peels easily and is dry, then these are signs that the fish is no longer fresh.Fresh fish has shiny skin, moist, slightly chewy and slippery.
5. Soft meat
Fresh fish has a chewy, elastic flesh texture, with a bright color.If you find that the fish flesh is soft, inelastic, slimy, or dark brown, then avoid buying and processing the fish into cooking.
6. Scales come off easily
The condition of the fish’s scales can also be used as a reference to assess whether the fish is suitable for consumption or not.Avoid consuming fish whose scales come off easily.Fresh fish scales should still be firmly attached to the body.
7. Fins tear easily
The last characteristic of fish that is not suitable for consumption is the condition of the fins which are easily torn.Just like scales, the fins of fresh fish should not tear easily and should still be intact.
Apart from reducing the risk of poisoning, consuming fresh fish also ensures that the nutrients contained in the fish are still maintained.However, if you have to store fish, it is best to store it in the freezer in a tightly closed container.
These are the characteristics of fish that are no longer suitable for consumption which can be used as a reference.
(ahd/fef)
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