Fish & Seafood

• Gills should be pink (rosey) red and usually closed.

• Eyes  should appear normal  and irises should be bright.

• The meat should be Firm and the scales should be sticked.

• Skin should be free of unnatural spots.

• The body should be stiff, such that if it is pressed by the finger, it should not leave effect therein.

• The tail should be rigid, such that if it is folded, it comes back to its normal shape.

• If fresh fish is immersed in water, it should sink.

• Smell should be normal.

Characteristics of decomposed Fish

• Gills lose the pink colour and become pale, yellow brown or dark red or grey or any other unnatural colour.

• Gills  become easy to open.

• Fish has an offensive odour.

• Scales become easy to remove and the flesh is soft.

• Meat becomes soft and easy to remove.

• Upon pressing the fish body with finger, it leaves a hole that does not return to the normal shape; also when folding the tail, it remains folded and does not retain its normal shape.

• Upon immersing a rotten fish in water, it floats.

Frozen Fish

When inspecting the frozen fish, it should be thawed to remove the ice thereof and inspection of the tissues should be done by pressing and pulling to be sure of its firmness. If the finger traces appear on the meat upon pressing thereon, and tissues are damaged upon pulling easily, the fish is rotten and not good for human consumption.

Salted Fish

• The fish for salting should be fresh and free of strange smells.

• Fish should be free of rotten indications.

• fish should be free of fungi, insects and its larvae.

• The fish entrails should be removed and  its inside should be clean.

Smoked Fish

Smoked fish can be inspected by inserting a sterlized bar (by heat) into the body of fish and extending it to the backbone of the fish. Smell it after removing; If the smell is bad and offensive, it means that the fish is rotten and not good for human consumption.