CATDOLL : CATDOLL: How to preserve turbot

How to store turbot

For long-term storage, put it in the cold storage, and for short-term storage, add ice to keep it fresh.

Turbot selection

When choosing fresh turbot, first look at the eyes. The eye side (dorsal side) is bluish brown, and the side without the eye (ventral side) is white. The authentic turbot is to look at the fish eyes. If the eyeball is full and protruding, and the cornea is transparent and clear, it is a fresh fish; if the eyeball is not protruding, the cornea is wrinkled or there is blood in the eye, it is not fresh.

Secondly, smell the fish gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of marine fish or the earthy smell of freshwater fish. The gills of stale fish are darker in color and appear gray-red or gray-purple, and the mucus is fishy.

Pinch the fish meat. Fresh fish meat is firm and elastic, the depression disappears immediately after pressing, and there is no peculiar smell; stale fish meat is slightly loose, the depression disappears slowly after pressing, and there is a slight fishy smell.