Fish always fresh
2005/06/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria
The AZTI technology center has created evaluation tables to measure the freshness of fish. These 40 tables have been created for the most consumed fish and seafood species in southern Europe. He has prepared tables to measure the freshness of turbot, tuna, bonito, anchovy and toad, among others.
The method used is based on the evaluation of certain characteristics of fresh fish (bark, eyes, gills, etc. ). ). Fresh fish is characterized by its appearance, color, smell and texture. It uses a score system of 0 to 3 and lower total score the fish is cooler. The inspectors here already validate fish in fish market, fishmongers and janitors according to these tables.
