lautnusantara.com Selecting and processing fresh, formalin-free fish is key to maximizing nutrition and avoiding health risks. Formalin is often used by dishonest traders to preserve fish so it appears fresher for longer.

Here are complete tips for identifying and processing truly fresh fish at the market:

I. Tips for Selecting Fresh, Formaldehyde-Free Fish
You can identify fresh, formaldehyde-free fish simply by using your senses of sight, smell, and touch.

Characteristics of FRESH (Formalin-Free) Fish
1. Fish Eyes:

• Bright (shining), clear, and protruding (convex).
• The eye lenses are still clear and the black pupils are clearly visible.

2. Fish Gills:

• Bright red or pink.
• The gills are tightly closed, moist, and free of slime.

3. Flesh Texture:

• When touched or pressed with a finger, the flesh feels springy and elastic.
• The finger pressure mark will quickly disappear or return to its original shape.

4. Fish Odor:

• Has the distinctive smell of fresh fish or a natural ocean/river aroma.
• There is no sour, pungent fishy, ​​or strong chemical odor.

5. Mucus/Outer Layer:

• The mucus layer covering the skin appears clear and thin.
• The scales are still firmly attached to the body.

Characteristics of Fish Containing Formaldehyde
1. Fish Eyes:

• The eyes appear cloudy, opaque, and sunken.
• The lenses of the eyes are whitish-gray.

2. Fish Gills:

• Dark red to black or pale (due to repeated washing).
• Usually appear dry and are sometimes deliberately cut to hide signs of decay.

3. Meat Texture:

• When pressed, the meat feels very hard (stiff) all the way down to the belly. This stiffness is unnatural and is caused by the formaldehyde.
• The meat tends to be dry and difficult to cut.

4. Fish Smell:

• There's a chemical odor like medicine or antiseptic, not the typical fishy smell.
• The fishy smell is gone, replaced by a strange odor.

II. Tips for Properly Processing Fresh Fish
After obtaining the best fresh fish, proper processing will preserve its nutrients and flavor.

1. Initial Washing and Cleaning

• Clean Immediately: Immediately clean the fish's guts and gills after purchasing it. These parts spoil the fastest.
• Use Cold Water: Wash the fish under cold running water. This helps maintain the firm texture of the meat.

2. Removing the Fishy Smell (Not Formalin)
If fresh fish still has a slightly fishy smell, you can use natural ingredients:

• Lime Juice: Rub the fish with lime or lemon juice for 10-15 minutes. The acid from the citrus will neutralize the compounds that cause the fishy odor.
• Salt and Tamarind: Rub salt and a little tamarind on the fish. This is effective in removing slime and reducing the odor.

3. Storage (If Not Cooking Immediately)

• Dry: Pat the fish dry with a paper towel after washing. Excess moisture accelerates spoilage.
• Store in the Coldest Place: Store the fish in an airtight container, then place it in the coldest part of your freezer.
• Don't Rewash: If the fish has been frozen, don't wash or rinse it again when removing it. Simply cook it immediately after thawing to avoid contamination.

By implementing these tips, you not only protect your family from harmful chemicals but also ensure the fish dishes you serve have optimal flavor and nutrition.

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