I knew we did it right all these years! First you poke it and if it isn’t ‘too’ slimy or mushy then you smell it, and if it doesn’t smell ‘too’ bad then you ok it for human consumption. Looks like the government does the same thing with oily fish….and we aren’t talking about canned tuna.
http://www.cleveland.com/nation/index.ssf/2010/08/gulf_fishermen_wrinkle_noses_a.html
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