|
|
|
Encyklopédia rýb |
 |
Maties - quality criteria |
- Fresh maties has bright, nearly marzipan-coloured meat and silvery shining skin. The inside of the fillet can be light pink to reddish.
- The consistency should be tender and firm, the taste creamy and mildly salty.
- The smaller the fish, the tastier it is. The so-called “whitebait“ is the very young herrings whose tecture is particularly tender.
- It should not smell of fish, but of the sea and algae with hints of butter.
- There should be no marks, no remainders of blood on the inside and few fishbones or scales.
- Inferior maties is grayish. Yellowish colours are often an indication of a fishy/oily taste.
|
|
