When we buy del fish we pretend it is fresh and in order not to be fooled, we learned the most common recognition techniques: the fresh fish the eye must be clear and not sunken, must keep a good rigidity of the meat (feel it if you can and keep it on the tip of two fingers like a scale, if it bends too much it is not fresh), first of all it must not smell in pungent or ammonia way (can be used on counters to lengthen storage).
We demand the fresh fish, but we care that it is also good? Here we are not just talking about taste, but about whether it is fish not polluted by heavy metals or whether it is the spoils of forms of fishing that cause the impoverishment of the sea (but also of lakes and rivers), or whether it is of fish caught in Italian waters and perhaps not on the other side of the world. In short, we care that the fish, as well as fresh, be it also good?
Heavy metals are a problem, because if the water is polluted, the fish accumulates harmful substances and we bring them to the table. The system to reduce the risks is actually simple and consists in choosing fresh fish with a short life cycle, that is fishes that reproduce faster and consequently do not have time to accumulate dangerous levels of heavy metals or various contaminants.
Observing the good rule of good fish not only fresh we will also have two indirect advantages: we will lend a hand to the protection of fish fauna, because if i fishes they are the right size means they have already spawned, and we will save money because most of the fishes short life cycle has a very affordable price.
In short, it is a question of understanding that there are not only i in the sea fishes steak like tuna and fish sword (which coincidentally are those with a long life cycle and therefore accumulate more pollutants), but many other delicious varieties of good fish; fish that, if we put it on a nutritional level, have nothing to envy to their renowned colleagues.
Just think that in the Mediterranean Sea alone there are 300 edible species of fishes, plus a few dozen crustaceans and molluscs. Yet large amounts of fish, but only of some species, starting with the aforementioned tuna and fish sword (which also cost an arm and a leg) to continue with squid and cuttlefish, other steak varieties.
But the news that you would not believe is another and it is a real slap in the face of the greediness of the sea: you know what the fishes most popular on Italian tables? Sea bass, sea bream and turbot, three cultivated species. And with whom do they compete for the supremacy of consumption? With fillets of fish perch that we believe cultivated in Italy and instead comes from Africa (Lake Victoria) and with the Pangasius, grown in the waters of the rivers of Southeast Asia.
Ps Slow Fish, an offshoot of Slow Food, organizes the international fair every year good fish, clean and fair. This year the event takes place in Genoa from 9 to 12 May.