Panama Naturopath.com

Include deep-sea fish, fresh or frozen. Some fish is frozen at sea as soon as it is caught.

Fish is important to our diet. It is a high-quality protein the flesh is tender, flaky and easy to digest (if it’s not over cooked). It contains ‘essential fatty acids’ lowering cholesterol and protects against heart disease.

Fresh fish once dead rapidly becomes prone to fungal and bacterial infections, which usually cause corrosion of the skin of the fish.

A fresh fish will have:

shiny, clear, bright eyes

moist purple gills

neat and clean body flaps

scales that are firmly attached (unless they have been removed)

an agreeable aroma, with a hint of the sea

A stale or badly stored fish will have:

skin that appears dull and slimy to the touch

eyes that have become dull and sunken

gills that have turned grey

loose scales

a very fishy smell

Press the fish lightly with your thumb, the flesh should bounce back if it is fresh.

Once you have purchased your fresh fish, it is best to use it almost immediately. If you want to store it for another time, you would be better off buying frozen. Once you get your fish home wash it well and cook it enough to kill any pathogens but not too much as to make it dry.