Introduction: Scaleless fish (like eels and congers) are more susceptible to environmental pollution. This is because fish scales act like a dam, intercepting metals in the water.
At the dinner table, it's a well-known saying that "four-legged are not as good as two-legged, and two-legged are not as good as no-legged"—fish enjoys a high reputation. Since we love eating fish so much, how should we handle it to truly reap a hundred benefits without any harm?
Choose fish with a focus on quality
Purchase fish from large supermarkets or wet markets with a good reputation for quality. To a certain extent, this ensures safety.
Imported sea fish from official channels are more trustworthy. This is because EU regulations strictly limit the content of metals, mercury, and other toxins; only sea fish that meet their standards can be sold on the market, including for export.
Additionally, just as we have to peel fruits, we can also proactively reduce the impact of pollution: peel the fish before cooking. At the same time, avoid eating or eat less of the fish's liver.
Scaleless fish (like eels and congers) are more susceptible to environmental pollution. This is because fish scales act like a dam, intercepting metals in the water.
Farmed and wild fish each have their own advantages
Farmed fish are strictly monitored, so the possibility of contamination is lower. Especially now that the use of feed containing terrestrial animal ingredients is prohibited, the quality of farmed fish has been greatly improved.
On the other hand, wild fish have a far lower fat content than farmed fish. This is the same principle as the difference between free-range chickens and those raised on an assembly line.
How to store fish
Everyone knows that the fresher the fish, the better it is to eat. This is because the unsaturated fats rich in fish are oxidized in a very short time, so long-term storage is neither easy nor wise.
If it's fresh fish, it's best to eat it within two days of purchase. Fresh fish spoils easily, can be infected with bacteria, and can give off a bad odor. Of course, you can also wash and dry the fresh fish and then freeze it. For frozen fresh fish, you should also finish it within two months. This is because freezing for too long will destroy the fish's protein and cause the fat to oxidize.
In terms of storage, buying pre-frozen fish is the most economical option, but pre-frozen fish is often inferior in taste. When you buy pre-frozen fish, just put it directly into the freezer of your refrigerator at -18°C and be sure to consume it within 6 months. Pre-frozen fish fears repeated thawing, so it's recommended that you break it into several small pieces before putting it in the freezer. Take out only what you need to eat, avoiding repeated thawing.
Judging fresh fish by "looking, smelling, asking, and pressing"
Look: For freshwater fish, it's obvious; the lively ones swimming in the tank are your best choice. For sea fish or freshwater fish transported from other places, you must absolutely judge by appearance: the fresher the fish, the brighter its whole body will be. That is the healthy, natural shine, like human skin. Observe if the fish's body is intact, if its scales are complete, and if there are any signs of decay. Also, pay attention to the fish's eyes; the fresher the fish, the more distinct and sunken the black and white of its eyes will be.
Smell: Fresh fish have a natural fishy smell. If there is no smell, it means the fish has been stored for a long time. Sea fish, in particular, have a distinct marine scent different from that of inland fish.
Ask: Trust the fishmonger. After all, selling you bad fish is not in his best interest, unless he doesn't want you as a repeat customer.
Press: Press the fish's body with your finger. If it resists and quickly returns to its original shape when you release it, it is fresh.