How to avoid mistakes in buying salted salmon

How to avoid mistakes in buying salted salmon

How to avoid mistakes in buying salted salmon

Cutting meat and fish – a frequent participant in the holiday home table. During the feast adequately assess the quality of the cutting is difficult. Too many things around – and excitement, and varied food. Therefore, we decided during the working days to talk about the correct choice of salted fish from the salmon family

1. According to the current GOST 7449-96 Fish, which removed the head, internal organs and roes, vertebral bone, skin, fins, large rib bones should be cut into slices not thicker than 1 cm. Before slicing fillets big fish it may be cut lengthwise into two halves.

2. On a visit is not specified, but salted fish as fillets and cut, usually made of chilled trout and salmon. This product is different natural flavor, fresh flavor and natural color. Cutting of frozen fish to 30% cheaper, it is more slippery, loose and pale. High-quality fish should be pink. Too bright color indicates that the fish – farm and it may have fed special food, affecting the color. Too dark, “deaf” color reports advanced age fish.

3. Vacuum packing of fish can be any shape (rectangular or square) can only consist of polyethylene, so-called “vacuum envelope” or include a substrate (substrate) made of cardboard – skin packaging (from the English skin – «leather» ). No matter what form will choose manufacturer – the main thing that he had the air of a well evacuated and the fish are not swimming in brine. The presence of liquid – is a sign of the technology during the preparation or packaging of the product.

4. If you buy fish, cut directly into the store and packaged in a vacuum, be sure to note where in the cutting room laid out. You just have to buy the fish that is in the window of a refrigerator. If you bought just such a fish, houses do not keep it in the freezer. The temperature difference gentle fish does not like.

5. Unfortunately, the manufacturers sometimes do not write, what part of the fish or fillet is sliced. The most tender and fat meat is closer to the head. If a vacuum film slices of fish to distinguish the dark side, it means that we are dealing with a tail – the least tasty part of the fish. Avoid buying cutting white film, bones, crumpled and bruises. This marriage! At the same time, some cut is the most “dark” meat and vain. His cut is not necessary if you are just too picky about the appearance of cutting. This is perfectly edible and delicious meat.

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