Quickly dead fish tastes better and lasts longer

If you ever thought about fishing how to kill a freshly caught fish correctly, a scientific answer has been found to your question. Italian and Spanish scientists from institutes from the Institute of Agriculture in Italy and the Institute of Oceanography in Spain found that death stress increases the amount of lipids in the body of the fish and promotes rancidity of fats, which greatly reduces its shelf life.

For the experiment, scientists took two groups of fish of the rainbow trout species . Some trout were killed by a quick and humane blow to the head, others - by the usual method of slow asphyxia, when the fish lies in the air and gradually leaves for another world.

Then the prototypes were placed in storage in the refrigerator and periodically checked their quality. After only 75 days, omega-3 polyunsaturated fatty acids began to decompose in the trout fillet, which died in flour. It is this substance that is extremely beneficial for the body, in particular for the cardiovascular system.

105 days after the start of the experiment, scientists asked several specialist tasters to check the quality of the fillet stored in the refrigerator. A slowly dying fish turned rancid in taste, while a quickly killed fish showed no signs of spoilage. And after 135 days, the amount of decomposed fatty acids doubled.

Scientists considerthat all wine - organic peroxides that accumulate in the body during periods of stress. They decompose into aldehydes and ketones, - substances that give an unpleasant smell and taste to rotten meat.

Meat procurement specialists have long known that the cattle slaughter procedure affects the quality of the resulting product, both in chemical composition and in muscle fibers. Now scientists have confirmed this fact for fish.

Dear fishermen! Killing fish quickly, you will not only show humanism, but also keep it for a longer period.