This Wale was found with 22 kilos of trash inside her stomach in Porto Cervo, Sardinia Island, Italy, in 2019. Today, the situation is not different in many parts of the Planet. Here in Amazon we have many polluted igarapés that can affect the taste of the fruits, the WATER, threatening our animal diversity.
The situation of the Fishes in Amazon is not different, the water is highly polluted, the merchants are serving fishes to the population with rapid decomposition, the flesh dissolves like in the zombies flesh. The blood it’s highly decomposed, black. They don’t pay attention to this and think this is normal, but it’s not and continue to sell. My mom also eats and thinks this is normal.
I payed a visit in the Black River in the Ponta Negra beach last year in the summer and with my feets inside the water i registered a very high thermal sensation, like 28-30 grades. Before 14 years ago, the water was a little cold, like 23 grades.
The Mindu Igarapé is highly polluted, smells terrible, I saw one JACARE with an open mouth outside the polluted igarapé, maybe he was breathing, he stood a long time there with his mouth oppened, also saw one Iguana walking in the land, no birds singing, and a lot of trees with seeds that tasted similar to the RIVER. 🧟♀️
In August of 2021, we had some cases of a disease in the population called “Urina Preta”, caused by the consumption of fish. The cities affected were Parintins, Itacoatiara, Silves, Caapiranga and Autazes. The symptoms described are headaches, severe muscle aching and darkening of urine, similar to the coffee color.
I didn’t have any disease caused by the consuption of fish, but i saw the texture and firmness of the flesh and I can say is a serious case of public calamity.
How to identify the good fish before you consume it.
Smell
A fresh fish should have little or no smell. The digestive tract of living fish contains enzymes. When a fish dies, these enzymes help bacteria penetrate the stomach wall. This causes fish flesh to start spoiling. An ammonia-like smell or an overpowering fishy odor indicates the fish is no longer fresh. It is old or has spoiled from improper refrigeration.
Scales and Skin
The scales of a fresh fish are tight on the skin, not loose or falling off or dried out. They are also bright, reflecting light easily, and have a metallic look. A very thin and clear mucus should cover the skin. Unscrupulous fish markets sometimes import fish dipped in a preservative chemical called formalin to appear fresher. If you’re unsure, ask if the fish is really fresh or has been rinsed in a preservative.
Flesh and Tail
A fresh fish has firm flesh that is not mushy or easily indented with your finger. It should not be separating from the bones. The tail should be very stiff with firm flesh as well. When buying a cleaned fish fillet, test the resiliency of the fillet’s meat with your finger. Press down on the fillet. If the meat bounces back with its original shape, it is fresh. If the finger imprint remains, the fillet is about to spoil.
Fish Eyes
The eyes of a fresh fish should be bulging, clear and shiny, not cloudy or sunken into the head. If the eyes are cloudy, faded, milky or dull, the fish has aged a few days and is approaching a non-usable condition. The exception to this is for naturally cloudy-eyed fish types, such as the fresh water walleye pike and large catfish. Some ocean species of fish also have eyes that cloud shortly after death, such as snapper, grouper and flounder.
Gills and Fins
The gills must be red to pink, not gray or brown There should be no slime covering them. The fins should be intact, moist and and resistant to being pulled.
TESTING THE QUALITY OF THE FISH
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