fisheat

Buyer’s guide

How to tell if a fish is fresh or not

This is what you have to check:

FRESH FISH FISH THAT IS NOT FRESH
GENERAL APPEARANCE Bright and shiny, metallic and iridescent Dull colour, no reflections
ODORE Faint, pleasant odour of the sea Strong, unpleasant, vinegary, acid
BODY Rigid, arched flacid, soft
CONSISTENCE Solid and elastic Soft, leaves a mark when touched
SECRETIONS None Present and slimy
SCALES Well-attached Not well-attached, easily removed
SKIN Unbroken, tight, with bright iridescent colours Wrinkled, torn, dull colours
EYE Clear, well-positioned, transparent, black pupil Dull, sunken, opaque, grey pupil
OPERCULUM Well-attached, unmarked Slightly raised, with reddish brown stains
FINS Pink or blood red, without mucus, damp Yellowy with mucus, dry
FLESH Compact, elastic, white or pink Soft, flaky, yellow at the edges
RIBS AND SPINE Well-attached to the walls of the thorax and to the dorsal muscles Not well-attached
GUTS Smooth, clean, bright; peritoneum well-attached softened, swollen; peritoneum fragile

 

Consumer guide
Best value if bought when the species are fished the most:

MONTH SPECIES
January hake, sardine, sole, sea bass, red mullet
February hake, sardine, mackerel, sole, sea bass
March anchovy, hake, sole, red mullet, …
April anchovy, flathead grey mullet, snapper, hake, swordfish, sardine, mackerel, sole, tuna, red mullet.
May anchovy, flathead grey mullet, snapper, hake, swordfish, sardine, sole, tuna, red mullet.
June flathead grey mullet, snapper, hake, sea bream, swordfish, sardine, sole, sea bass, tuna, red mullet.
July anchovy, flathead grey mullet, snapper, hake, sea bream, swordfish, sardine, mackerel, sole, sea bass, red mullet.
August anchovy, snapper, hake, sea bream, swordfish, sardine, mackerel, sole, red mullet.
September anchovy, albacore, flathead grey mullet, snapper, sea bream, swordfish, sardine, sole, red mullet.
October albacore, flathead grey mullet, hake, sea bream, swordfish, sardine, sole, tuna, red mullet.
November anchovy, flathead grey mullet, snapper, hake, sea bream, sardine, sole, red mullet.
December flathead grey mullet, hake, sardine, sole, sea bass, mullet.

 

Fish as part of the human diet

THE “STRENGTHS” OF FISH

  • Proteins with a high biological value, equal to those of edible animals and poultry
  • predominantly unsaturated fats and therefore “goodones, particularly suitable for human consumption
  • The presence of specific fatty acids (omega-3) with significant health and nutritional properties
  • The presence of vitamins such as A, D, PP and group B
  • Highly digestible, therefore “light” and suitable for people with a slow digestion
  • Easy to chew, and so it’s a suitable food for people with chewing difficulties
  • Low calorie, in the case of “low-fat” and “semi-fatty” fish, therefore especially recommended for slimming diets

 

THE “WEAKNESSES” OF FISH

  • Fish is not a “complete” food and should be used together with others, in particular bread, pasta, rice, polenta.
  • Highly perishable, so you need to use the freshest fish or store it properly.

The fat content of fishery products

FATS SPECIES
VERY LOW FAT Less than 1% Hake, sea bream, ray, freshwater shrimps, octopus
LOWFAT From 1 to 3% Sole, sea bass, trout, common smooth-hound, flounder, squid, cuttlefish, mussels, oysters, clams
SEMI-FATTY From 3 to 10% snapper, red mullet, tuna, sword fish, salmon, sardines
FATTY Over 10% herring, eel, mackerel

Digestibility of fishery products

VERY EASY TO DIGEST QUITE EASY TO DIGEST LESS EASY TO DIGEST
ray, hake, sole, sea bass, trout, snapper, sea bream, diplodus, grouper Red mullet, tuna, flathead grey mullet, common smooth-hound, swordfish, mussels, sardine, anchovy eel, herring, mackerel, squid, octopus, cuttlefish

 

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