Grilled salmon steak

Everyone knows that red fish is very healthy and nutritious. It contains substances without which a full-fledged human life is impossible: phosphorus, fats and vitamins necessary for the body. It is especially important that the gifts of rivers, seas and oceans are in the diet of women and children.
In order not to miss the choice of fresh fish, you need to pay attention to the smell, color and elasticity.
Steaks should have a fresh flavor. Too strong a smell with an admixture of sourness or marsh notes is a reason to be wary. No less suspicious is the absence of a characteristic sea fragrance. This may mean that the fish, whose terms of sale have expired, was washed in water with acid — lemon juice or vinegar.
The less bright a fish is, the more likely it is that it grew up in a natural environment or with minimal use of chemistry. The steak should be soft coral, without saturated color spots, with thin streaks of fat near the skin. Now in stores you can find salmon and trout steaks that are absolutely identical in color. The meat of both fish is coral-colored, so you can distinguish one from the other only by the pattern of the scales, and then not always.
If the fish is fresh, you need to touch it. The pulp should not be slimy and spread into fibers under light pressure. Following these tips, you will be able to choose high-quality and fresh fish.