Portugal is among the countries that consume the most fish in the world, with an average annual consumption of 57 pounds per person. Whether grilled, stuffed or roasted, the fish occupies a prominent place in national cuisine, being sardines, carapau, octopus, hake and spot fish some of the most appreciated species.
How to identify a fresh fish
Knowing how to identify a fresh fish is essential to ensure a tasty and safe meal. The freshness of the fish determines not only its taste and texture, but also its nutritional quality and food safety.
Eyes
The eyes are one of the first elements to analyze. In a fresh fish, they should be protruding, bright and with a transparent cornea. On the contrary, if the eyes are soaked, sunk or with a gray coloration, it is a sign that the fish has already lost quality.
Gills
According to the, another important indicator is the gills. These must have a bright red tone and a wet and bright look. If they are brownish, dried or mucus, it is advisable to avoid purchase.
Smell
The smell also reveals a lot about the freshness of the fish. It must have a smooth and pleasant aroma, similar to that of searesis. An intense and unpleasant odor may indicate deterioration and risk of contamination.
Skin and scales
Skin and scales are equally good indicators. A fresh fish has shiny skin and living pigmentation, with scales adherent to the body. When scales are easily released or the skin has a splefish, the fish may no longer be in good condition.
Carne
The texture of the meat should be firm and elastic to the touch. If pressing slightly and meat does not recover the initial form, it means that the fish is losing freshness and may no longer be appropriate for consumption.
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Storage care
In storage, it is essential to keep refrigerated and at a proper temperature. During the hottest months, it should be kept in chopped ice and in well -ventilated places to avoid proliferation of bacteria.
Risks of poor conservation
Poor conservation can result in health problems such as gastroenteritis and food poisoning. Thus, ensuring that fish is kept under ideal conditions from purchase to making is critical to avoid risks.
Benefits of consumption
According to the Cardiology Foundation, the inclusion of fish in food should be encouraged, privileging its consumption over red meat. Fish consumption is recommended at least two to three times a week.
Health Impact
The benefits of fish for health are widely recognized. It contributes to the reduction of the risk of cardiovascular disease and has easier digestion than many types of meat.
Omega 3 and its advantages
One of the main ones responsible for these benefits is Ómega 3, an essential fatty acid that helps in the proper functioning of the brain, the nervous system and the regulation of the inflammatory response of the organism.
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