Fresh fish doesn't smell like fish

Hygiene tips for everything to do with fish

Fresh fish does not smell of fish but of sea water. The eyes are clear, transparent and plump, and the gills are bright red. The skin is shiny with a clear layer of mucus and the scales are tight. The fish meat is firm and with light pressure there is no depression. In addition, the fish in the counter should be sufficiently covered with ice and cooled. If the fish smells intensely of fish, this indicates that it has been stored for too long. The aid infodienst, Bonn, gives tips on how to handle and prepare fish at home so that the fish is freshly served at home. ## | n ##

Fish spoils relatively quickly. Bacteria can multiply quickly because the fish contains a lot of water and has loose connective tissue. It is best to eat the fish on the day of shopping. If this is not possible, you can keep fresh fish in the refrigerator for a maximum of one day. To do this, place it in a glass or porcelain bowl and cover it with cling film. It's coldest near the evaporator or on the glass plate. When preparing the fish, first wash the fish under running water and then dab it with kitchen paper. Today souring with vinegar or lemon is only a matter of taste. It used to be recommended to cover up an intense fishy smell. You should only add salt to the fish immediately before preparing it. Once cooked, you can keep fish in the refrigerator for a maximum of 3 days. Incidentally, smoked fish also belongs in the refrigerator and can be kept there for around two to four days. You should only freeze fish that are really fresh. Depending on the fat content, they can be kept in the freezer for two to eight months. Oily fish spoil faster than lean fish.

Source: Bonn [Heike Rapp - aid -]