lautnusantara.com Smoked fish is fish preserved by smoking, a technique that combines heating, salting, and the absorption of chemical substances from the smoke. This process aims to preserve the fish so it lasts longer, kill bacteria, provide a distinct aroma and flavor, and change the texture of the fish to become drier, harder, and darker in color. Various types of fish such as milkfish, skipjack tuna, Spanish mackerel, and salmon can be processed into smoked fish.

It is very important to choose good quality smoked fish when shopping at supermarkets or markets. Besides providing a delicious taste, good quality fish can also be beneficial for the body. There are 4 things you need to pay attention to before buying and consuming smoked fish: in terms of appearance, texture, smell, and taste.

1. Look for a bright and shiny surface on the smoked fish

Smoked fish that is still in good condition will have a surface that looks bright and shiny.

If the surface looks dull, it means the fish was previously processed using poor-quality raw materials or was not stored and handled properly. It is also important to note that the surface of the fish should not be contaminated with fire or dirt, as this indicates a lack of care during the curing and smoking process.

The presence of dried blood remnants or pieces of intestines stuck to the product indicates a lack of cleanliness in the fish handling process when it was still raw. Furthermore, there should be no defects such as cracks in the flesh, and no discoloration. Redness along the fish's spine, or dark discoloration on the belly wall, indicates that the fish was already spoiled before being smoked.

2. Feel the smoked fish for a firm and springy texture

Fish that has been smoked correctly will feel firm and springy to the touch. Conversely, if the fish's texture is soft, mushy, and sticky on the surface, then the fish was not processed well. If the skin separates too easily from the fish flesh, causing the meat and oil to come out, it is highly likely that the fish was exposed to excessive heat during smoking.

3. Smell the smoked fish first

Although the smoky aroma from the smoking process can mask poor quality in smoked fish, it cannot hide a product that is already spoiled. Smoked fish that is spoiled will emit an unpleasant odor and should not be consumed.

4. Try a sample of the smoked fish

The most certain way to determine the quality of smoked fish is by eating it. Product samples should be cooked and tasted to ensure that the product is fit for consumption. The cooked product must be free from a strong ammonia odor, rancid smell, and a bitter taste.

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