THE FISH IS SPOILED AND PUTRID.

BOTH ENZYME ACTION AND BACTERIAL ACTION

CONTRIBUTE TO SPOILAGE. FURTHER

BREAKDOWN OF DECOMPOSITION PRODUCTS.

Pieces of fish cut

lengthwise or crosswise

from fillets into potions

of uniform width and

length.

Major components are;

Triacylglycerol and Phosphoglycerides .

Are  complex  nitrogenous

 substances  formed  by  sub  unit  amino

acid through peptide linkage

It is a good fish to eat if you are planning to lose weight.

Silvery white and black color, with no scales, popularly eaten raw:

THERE IS A LOSS OF THE TYPICAL

COLOR AND TASTE. THE TASTE BECOMES

NEUTRAL BUT HAS NO OFF-FLAVORS. THE

TEXTURE IS STILL PLEASANT.

Scaled and

eviscerated, usually with

the head, tail, and fins are

removed