In connection with the beginning of the Russian Far East fishing season 2013 Maritime customers can offer unsold fish products last year with expired shelf life. In Kamchatka, the current salmon fishing season started on June 5 and on Sakhalin and the southern Kurils — from the middle of July this year. Term passing fishing season is from two to three months. Fish freshly caught fish streams have already gone to the implementation on the Russian coast. However, at the same time, according to veterinary inspectors Rosselkhoznadzor for Primorsky Krai and Sakhalin Region, the implementation of a species caught this year could go fishing products last year\’s yield. The fact is that the storage of frozen pink and chum salmon, which many fans of fish products in Russia prefer, according to state standards are for pink salmon — 9 months, and chum — 8 months. At the same time, not all catches last year were sold by their owners. A lot of fish last year, the storage period has expired a month or two ago, left lying in the warehouses of the freezer storage, waiting for their implementation. And now, when the market went to the food large quantities of fresh fish products, may occur in massive stuffing of the free exercise of outstanding fish last year under the guise of fresh. For example, in Vladivostok on a large freezer warehouse was discovered 177 tons of salmon, the shelf life that expires in 5 days. All expired batch of fish were prepared for a free implementation of the food market, but were stopped in time. According to director of the Vladivostok branch FGBU «Maritime Interregional Veterinary Laboratory» Rosselkhoznadzor Paul Gavrysh to avoid buying fish last year, you need to know a few of features that can be distinguished from fresh fish stale. First. In the old fish quality issues always relate to its oxidation, that is, there is a yellowing of the outer integument, especially places of cuts of fish and other places of contact with air. Oxidation occurs due to violation of terms of preserving fish. After this period, the fish begins to oxidize. Moreover, oxidation, i.e. decomposed fat — is a highly toxic substance, in most cases causing poisoning of the human body. The second. Gills. If fresh, useable fish, they are red, scarlet, then fish with an expired shelf life, or simply stored for a long time, they become brown and brown. In such fish already there is a characteristic smell of oxidation — the smell of rancid oil, and scale loses its characteristic luster and poorly retained on the fish. However, this does not apply to herring. We herring scales unstable even fresh. The third. For outstanding fish are characteristic sunken dull eyes. When defrosting such fish often found separating the meat from the bones. This is a clear violation of the standards of pretty-to-eat fish due to technological or irregularities in the handling of carcasses or from the storage conditions, including higher-than-standard — minus 18 degrees, the mode of preserving fish. The presence of unusual fish odors as evidence of its poor quality. This odor is immediately as soon as a thin film on the glaze melts ice glaze. At the culinary preparation of such fish smell is enhanced. Taste qualities such fish deteriorate until the food poisoning. Also, according to veterinary experts, to protect themselves from buying low-quality products of animal origin, it is necessary to know the following. With the implementation of the food markets and shops of any kind of animal products, the products are necessarily to be accompanied by subektovymi issued by the veterinary services of the veterinary certificates. Also, the seller and may be issued by the same authorities and veterinary certificate. In the absence of both the seller of veterinary instruments, this may be the first sign that you can sell substandard, expired products.