Fish Nutrient Value
Like meat, fish is a rich source of animal protein. Fat fish (sardines, mackerel, herring and salmon) contains vitamins A and D. White fish (turbot, cod) contains much of these vitamins in liver.
Sardine, sprat and other small fish bones, and bones of tinned salmon satisfy human need in calcium and phosphor.
Fat fish is less digestive than white fish, so fat fish could be unsuitable for some people
How to Choose Good Fish in a Store
When purchasing whole fish, pay attention on the following factors, distinguishing fresh good quality fish :
The fish’s eyes are glossy, whole and undamaged and unsunk.
Fins are fright red, without slime on it.
Flesh is firm, half-clear and springy, when pressing it the hollow restores quickly. The fish shouldn’t be soft.
Scales are even, moist and clear.
Skin is either covered with fresh slime, or smooth and moist, glossy, without injures and bruises, naturally colored.
The fish’s scent is fresh and nice, without sour or ammoniac tang.
Buying Fish
If choosing fresh fish, try to purchase it for one occasion, to avoid long time storing and re-processing.
If choosing frozen fish, watch it to be well-frozen in blocks.
Fish could be purchased with or without bones, prepared or whole carcass. When sold cut and prepared, the fish weight loss is about 50-60% from its initial weight.
It is better to choose medium-sized fish, for big fish is less nutrient, and small fish is often tasteless.
Storing Fish
Fresh fish should be store on ice in containers, change the ice each day, over +1-2°С.
The fish should be stored in a special section of a refrigerator, apart form other products. Prepared and raw fish should also be separated apart. Frozen fish should be kept in a freezer, over – 18 °С.
Keep smoked fish in a refrigerator, closed tightly in container, for it should transfer its smoky scent on other products.
For fresh fish preparation use working boards of various colors, do not use the same board for fish and other products.
