{"id":3553,"date":"2019-04-30T03:20:26","date_gmt":"2019-04-30T03:20:26","guid":{"rendered":"https:\/\/sinolin.co\/?p=3553"},"modified":"2019-05-07T01:32:25","modified_gmt":"2019-05-07T01:32:25","slug":"tips-recognizing-fishes-that-are-worth-the-consumption-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/04\/30\/tips-recognizing-fishes-that-are-worth-the-consumption-by-dapur-sinolin\/","title":{"rendered":"Tips: Recognizing Fishes That Are Worth the Consumption By Dapur Sinolin"},"content":{"rendered":"\n<p>It is common knowledge, fresh fish does have a taste that is\nmore delicious when eaten compared to fish meat that is not fresh. In addition,\nby choosing fresh fish automatically we will get a better nutrient content.\nBecause the nutrient content in fish has not been damaged.<\/p>\n\n\n\n<p>Understanding of fresh fish is fish that have just been\ncaught and have not undergone a process of curing or processing.<\/p>\n\n\n\n<p>Choosing fresh fish to serve at home is very important. Because, as explained above, your baby will get nutritional intake that is very important for its growth. Therefore, in this article we will provide simple tips for choosing fresh fish without preservatives that anyone can practice.<\/p>\n\n\n\n<ul><li>Body of Stiff Fish<\/li><\/ul>\n\n\n\n<p>Hori said that one of the first things to\nconsider when choosing fish is physical appearance. Fresh fish, said Hori, has\na physical appearance that is still complete, shiny in color, and the fins and\nscales are not easily separated. In addition, when held, the body of fresh fish\nis usually still not stiff.<\/p>\n\n\n\n<ul><li>Fish Eyes<\/li><\/ul>\n\n\n\n<p>Hori said that one of the characteristics of\nfresh fish can be seen from the eye of the fish. According to him, fresh fish\neyes usually look still prominent and clear like they were when they were\nalive. Fish that have long been dead and are not properly refrigerated, said\nHori, pale eyes tend to be grayish.<\/p>\n\n\n\n<ul><li>Fish Gills and Fins<\/li><\/ul>\n\n\n\n<p>Hori said the gills that are blood red\nindicate fish that are still fresh. If it&#8217;s not fresh, the color of the fish&#8217;s\ngills usually pales.<\/p>\n\n\n\n<ul><li>Chewy meat<\/li><\/ul>\n\n\n\n<p>The chef, who has lived in Jakarta since\nApril 2017, said that when buying fish, try to pay attention to the meat in his\nstomach. Fresh fish meat, he explained, feels elastic when pressed.<\/p>\n\n\n\n<ul><li>&#8220;Try pressing two to three times the belly\nof the fish using the index finger, if the shape returns to its original\nappearance, the fish is still fresh,&#8221; said Hori at the Japanese culinary\nintroduction at the residence of the Japanese ambassador in Jakarta some time\nago.<\/li><\/ul>\n\n\n\n<ul><li>How to store<\/li><\/ul>\n\n\n\n<p>After buying, the method of storage also\naffects the freshness and quality of fish meat. Hori recommends not too long to\nlet the fish be at room temperature. Store fish in the lowest temperature\ncooler.<\/p>\n\n\n\n<p>If you want to buy live fish, Hori says there are special\ntechniques so that when cutting the fish the quality, taste and texture of the\nmeat is still perfect. The technique is called ikejime or the technique of\nparalyzing fish by draining blood through vessels.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It is common knowledge, fresh fish does have a taste that is more delicious when eaten compared to fish meat that is not fresh. In addition, by choosing fresh fish automatically we will get a better nutrient content. Because the nutrient content in fish has [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[260],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3553"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=3553"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3553\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/3586"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=3553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=3553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=3553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}