The fish fillet is in great demand. Here you will not look in the eyes, and even experts are averse to advice: try to buy it only in branded stores, pay attention to the integrity of the package - if wet, then do not take. Well, fish carcasses are better to buy well frozen, ice, with shiny scales and transparent eyes. Then there is still a chance to hope that it was not frozen.
Subcutaneous fat in a good fish should be white, without a rancid odor. And culinary processing of frozen fish should be given in full! There are a lot of recipes, so dear housewives, try. Only to defrost the fish, we advise gradually, first in the refrigerator, then in the icy water. Otherwise the carcass will become like a rag.
There are many more things to tell about fish - salted, dried, smoked.
The fish contains, in particular, a lot of phosphorus, which is very useful for feeding the brain. However, now it more often "glows" not from phosphorus, but because it is caught in places of ecological disasters.
As they say, do not catch everything that pecks ...