How to choose meat?

Beef
High-quality meat should have a plane scarlet color.

A high-quality beef can be identified by a high price. Firstly, you should pay your attention to that the meat would be soft, not friable. A high-quality beef has a scarlet and a white color. A fat part has a white color with cream shade.

Old cows and bulls have meat of red color, hard and not so fat. In Europe and in America, consumers love meat that, they say, feel with teeth. And the Japanese prefer "marmoreal" meat, which is melting in mouth. The way of choosing such meat is described before.

Pork
A well assimilated pork. Tasty pork has a white, pink color. Pork has thin and soft fibres; therefore it is one of the first-rate products with 95% of assimilability. A meat shining, white pink color and meat hardness identify good pork. White hard meat has a tasty smell. As a result of poor feeding with fodder is yellowish lard and it has unpleasant smell.

As pork contains larger amount of pathogens in comparison with other types of meat, large quantity of questions about the safety of its consumption arises.

In order to avoid doubts, we recommend buying pork with the certificate SFP, which confirms that the given pork doesn't have any pathogens.

1. White and hard lard.
2. A meat with a shine of white pink color.

Chicken meat
The main thing is freshness. Mind your attention on relieves around pores.

The main thing about chicken is freshness. It is necessary to choose chicken with a good color and a very thin fat. There should be relieves around the pores and skin should be squeezed.

Chicken is considered to be low calorie product but it depends on what part we take. 100 grams equals 105 kilocalories in breasts, and in thighs over 200 kilocalories. But if you peel the skin, the number of calories will be cut for 40%.

There should be relieves around the pores and skin should be squeezed.

Minced meat
Widely consumed minced meat. It depends on the type of meat, like beef, pork, chicken, beef mixed with pork.

Minced meat made of chicken thighs finds a use for preparing various dishes. But it spoils easily because minced meat is influenced by air.

Minced meat turns black after storing for a long time. Thus you should buy fresh minced meat of white color. Using it at the same day is the best.

We add vegetables that contain humidity to the perishable meat and mix it with hands for preparing dishes from minced meat. It is not desirable to freeze crude minced meat. Fry the rest minced meat before freezing it up.

Ham and bacon
Pay your attention to the coloring and sparkles.

Ham is made from salty pork, placed into gut and is black. It is used different parts of meat, like shoulder or gammon etc., in different types of ham. There is a ham where beef, mutton and chicken are added to pork.

Phrenic part is used for making ham. It is difficult to give a mark because of large amount of types. But you should pay your attention to that that there would be no artificial color in it. The color should be plane and there should be no sparkles in the cuts.

Red meat absorbs salt better and thus it is saltier. You should remember about it when preparing any dish. On the other hand, bacon with a low salinity is stored less.

How to choose a fish?

Fish freshness
Clear eyes and a bright color of the gills determine it

It is considered that eyes should determine freshness of fish. But there is a fish, like mackerel, which eyes remain clear even if stale. A clear eye is important factor but the brightness and elasticity of the fish have the decisive importance. And it is very important to pay attention to gills. Fresh gills have a bright red color, which turns to brown while growing older.

The brown gills warn you that you should not eat this fish in a crude state. The same concerns the fish with muddy sunken eyes, soft belly and unpleasant smell. The fish with beads cannot be considered fresh as well.

1. Clear eyes.
2. Gills of bright red color.

Dried fry
Here is a representative of fry. A yellow color and unnatural whiteness set a trap. Whether it happens to you when you choosing fry you take white ones automatically. It is not necessary to speak about yellow dried fry. Its color is an evidence of the fat acidifying. As for unnaturally white fry, it is most likely have been worked up with hydrogen peroxide. Therefore you should choose fry with a notice, speaking "without bleach powdering". It is necessary to avoid fry that have lost its shape. This shows that it has been used not fresh stuff for preparing it.

Mackerel
It is a perishable fish. If there is a gold line on the belly then everything's fine.

It is said that mackerel spoils "inter vivos" because it looses freshness very fast. The best way of treating mackerel is to eat it on the day of purchase.

It is considered that mackerel has specific patterns on the blue part of the back. A fresh mackerel has a gold line on the belly. You should check the color of the cuttings. If it is bright red then everything is fine. When buying packed mackerel, check the amount of liquid in it.

1. Mackerel has specific patterns on the blue part of the back.
2. A gold line on the belly is an evidence of freshness of the fish.

Iwashi
It is cheap and rich in nutritive materials. Fresh iwashi has spots. Iwashi is one of the perishable fish. It is difficult to find such a fresh iwashi that to eat it in a crude state. If iwashi has clear pupils, if you can see black spots located lineally from a head to a tail, and if a body shines with a silver color it means that it is fresh. If it has bright red gills and there is no unpleasant smell, then you can have sashimi from iwashi, having added sliced onions. A fat iwashi has a marvelous taste.

1. The bode shines with a silver color.
2. The black spots are seen.
3. Clear pupils.

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