Fresh fish has some specific characteristics that we must pay attention to when buying it, either from the fish shop in our neighborhood or from the supermarket.
"The fish stinks from the head" says and not unjustly a proverb and captures the truth that applies to fish.
It is a key element of the Mediterranean diet and Greek cuisine that is commercially available in several forms, but we prefer fresh, as it is richer in vitamins and nutrients.
But how fresh is a fresh fish? Do we know how to distinguish it? Because we can not trust anyone who gives us advice, we must "awaken" our own senses and judge based on what we see, smell and touch.
Newsbeast.gr visited the fish market of Varvakeio and spoke with experts who explained that we can distinguish between fresh and stale fish in a very short time.
"Fresh fish stands out mainly from the photo. That is, like man. The pale who is sick with the "red" who is healthy "emphasizes the president of fishmongers of Varvakeio market Spyros Korakis and gives basic tips that will help us make the right purchase.
"When we hold it by the head, the fish must stand douros. Do not fall and do not bend "he explains and focuses on how important it is for the eyes not to be blurred, the temples to be red and the skin to be shiny.
"Fresh fish must stand like a sword," said the president of the fishmongers of Varvakeio agora, stressing that it must not bend or fall.
One of the features of fresh fish is its bright eyes. As soon as we look at them we understand. If it is cloudy something is wrong. They must stand out and bring out life.
We are interested in them being red and liquid.
Fish that are not fresh do not shine. They have an appearance similar to that of ice and is dull.
When it is fresh the fish should smell like sea. Bringing it close to our nose to think that it just came out of the sea water. When it is cooked, its taste should be intense, while if it is stale, the feeling it will leave on the palate will be indifferent.
To see if the fish is really fresh you need to do a little test. After first checking that it is soft and there are no signs that it looks frozen (as if it has been put in the freezer), press it with your finger. In case your finger enters the flesh of the fish or when you remove it has created a dent, it will be better not to prefer it.
Fresh fish have shiny scales that adhere well to the skin, making them more difficult to clean. Also their fins are hard and when they expand they return to their place immediately.
"When we see fish without a head, it means that it has been delayed to be sold," says Spyros Korakis, explaining that if the fish is fresh, "it is not profitable to cut off the head as it loses even half a kilo from its sale. This alone proves that for the producer or the seller to accept to cut it means that the day has passed and he is looking at how to dismiss it ".
The fish can stay fresh for about a week (six to seven days) with good preservation of course.
"It may be two hours but from the moment it came out of the sea they left it in the sun, it has softened and so it can not last a single day" notes the president of fishmongers of Varvakeio market and states:
"As it comes out of the sea it has to be placed in ice water and so for six to seven days in the fridge it will be like living."
In the fish market of Varvakeio, everyone can find fresh fish even from one euro per kilo.
Foam fish (anchovy, sardine, gopa, melanourgia) start from one to two euros per kilo
The small shrimp ranges from 3,5 to 4 euros per kilo
Sea bream and sea bass start from 6 euros per kilo and depending on their size the price goes up
Cod starters start at 7 euros per kilo and go up to 10
The price per kilo for gossip and red mullets ranges from 10 to 15 euros.
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