When selecting saury mackerel, you should not only look at the clearness of the eyes and the bright redness of the gills, but because many merchants use medicines to soak the fish to slow down the oxidation time and make the fish look bright and colourful. Therefore, this is not a particularly accurate way of selecting the fish. When selecting the fish, use one hand to pinch the head of the swordfish. If the fish remains straight without support, it means that the fish is still fresh and the flesh has not yet begun to deteriorate. If the body is bent and floppy, it means that the fish has been kept at room temperature for too long and its freshness is not good.
Not only can you tell the difference by looking at the condition of the fish, you can also choose to touch the skin of the fish with your hands for easy identification. When the fish is not fresh enough, or has been kept at room temperature for too long, or exposed to sunlight for too long, it will affect the quality of the fish and cause the fish body to secrete a sticky substance. There is also a unique way used exclusively for autumn swordfish, which is to determine whether there are blue-green pressure-sensitive dots on the body of the fish, similar to the presence of fish scales, and if there are a large number of dots, it means that the freshness of the autumn swordfish is guaranteed to a certain extent. This is because the blue-green dots are not the scales of the swordfish, but its unique pressure-sensing points. Once it is out of water for too long and not properly preserved, it will slowly disappear.
You can also open the gills of the fish and smell it. If it smells like fish and salty sea water, and there is no strange bleach, hydrogen peroxide, or putrid odour, it means that the fish has not been soaked in medicinal water for a long time, so it can be purchased and consumed. If you are not sure, you can buy our salt grilled pacific saury and frozen saury directly, the quality is guaranteed and the meat is equally delicious.