276 PRESERVATION METHODS 



the term ''fresh" might well be defined. Actually, the consumer at either 

 the retail or the institutional level may not know whether fishery products 

 are ''fresh" or "freshly thawed." 



What is Freshf Of all the dictionary meanings, two are implicit in the 

 correct use of "fresh": (1) newly produced, not stored or preserved and 

 (2) having its original qualities unimpaired, i.e., not deteriorated in any 

 way. Fish which have been carefully frozen and thawed and are otherwise 

 of high quality might well be considered fresh by the second definition 

 although not by the first, since the process of freezing was used. Both 

 aspects of the definition must be kept in mind for our consideration of 

 fresh fish. In purchasing, careful inquiry or knowledge of the seasons for 

 the species wanted should indicate whether the product is truly fresh. 



The descriptions of fresh fish characteristics have many variations; 

 however, the following from the Bureau of Commercial Fisheries^ pro- 

 vides a basic guide : 



Whole or drawn fish have the following characteristics : 



(1) Flesh: Firm, elastic flesh, not separating from the bones, indicates 

 that fish are fresh and have been handled carefully. 



(2) Odor: Fresh and mild. A fish just taken from the water has practi- 

 cally no "fishy" odor. The fishy odor becomes more pronounced with 

 passage of time, but it should not be disagreeably strong when the fish 

 are bought. 



(3) Eyes: Bright, clear, and full. The eyes of fresh fish are bright and 

 transparent; as the fish become stale, the eyes become cloudy and often 

 turn pink. When fish are fresh the eyes often protrude, but with increas- 

 ing staleness they tend to become sunken. 



(4) Gills: Bright red. The color gradually fades with age to a light 

 pink, then gray, and finally broAvnish or greenish. 



(5) Skin: Shiny, with color unfaded. When first taken from the water, 

 most fish have an iridescent appearance. Each species has its character- 

 istic markings and colors which fade and become less pronounced as the 

 fish loses freshness. 



Fresh fillets and steaks have the following characteristics : 



(1) Flesh: Fresh-cut in appearance; the color should resemble that of 

 freshly dressed fish. It should be firm and moist in texture, without traces 

 of browning about the edges and without a dried-out look. 



(2) Odor: Fresh and mild. 



(3) Wrapping: If the fillets or steaks are wrapped, the wrapping should 

 be of moisture-vapor-proof material. There should be little or no air space 

 between the fish and the wrapping. 



Fresh Shrimp have a mild odor, and the meat is firm in texture. The 

 color of the shell may be grayish green, pinkish tan, or light pink. When 



