Distinguishing the colors of delicious and clean fish cakes

In terms of color, clean fish cakes are ivory white, we can see that inside the cake there are many tiny holes of air bubbles, the meat is smooth and slightly wet. Fish cakes must be stored at cold temperatures to maintain the quality of the product. Meanwhile, there are many cases where fish cakes are sold all day at outdoor temperatures but still do not become slimy, do not have a sour smell. When touched, the fish cakes will feel a bit hard, dry and have no elasticity.

This proves that the fish cakes contain borax, which is a substance that creates toughness and helps prolong the shelf life of the product, affecting the health of the user.

In addition, when you see that there are no holes of air bubbles on the surface or cut of the fish cakes, this shows that the fish cakes have been mixed with powder. Powders are often mixed into fish cakes such as modified starch, cornstarch, crunchy agents, colorants, etc. so that when fried, the fish cakes will puff up and have a beautiful golden color. Therefore, after frying, let the fish cake cool for 5 to 10 minutes and you will see that the fish cake will collapse and no longer be as puffy as when it was just fried.

If you want to buy fresh fish cakes for processing, you should pay attention to the color of the cake to avoid buying poor quality products. Fresh fish cakes are often light pink or light yellow-white because of the natural color of fish meat. The meat has a sticky consistency that forms a block, is supple, and when touched, it will not stick much to your hands.

If the meat cake is too supple, sticks firmly and a lot to your hands, it means that the fish cake has been mixed with flour to increase the stickiness, making the fish cake mushy and easy to stick to everything. In addition, based on the unusual color such as the fish cake is light white, gray, or dark and dark, it is very likely that it is made from low-quality fish that is not safe.