Unprepared Salt Fish:
* Appearance: Usually dry and firm, with a white to pale gray color. It may have a slightly translucent look. The texture can range from flaky to tough, depending on the fish type and drying method.
* Smell: A distinct salty and slightly fishy smell.
* Shape: Can be in whole fillets, chunks, or flakes. The shape often reflects the original fish form.
Prepared Salt Fish:
* Appearance: The appearance will vary greatly depending on the preparation method. It can be:
* Fried: Golden brown and crispy.
* Boiled: White and flaky, often with a slightly translucent appearance.
* Baked: A light brown color, with a crispy crust and a soft interior.
* Smell: The saltiness will be less prominent, and you'll often smell the flavors added during cooking (like garlic, onions, or spices).
Things to look for in good quality salt fish:
* Color: A uniform white to pale gray color, without any discoloration or signs of spoilage.
* Texture: Should be firm and not mushy or slimy.
* Smell: A fresh, salty smell, without any sour or rancid notes.
* No parasites: Should be free of any visible parasites or insects.
Important note: Salt fish is a preserved food and can have a strong, salty flavor. It is typically soaked in water before cooking to remove excess salt.
Here are some examples of different types of salt fish:
* Cod: Often comes in large fillets, with a firm texture.
* Herring: Usually salted in whole, with a slightly oily texture.
* Salmon: Can be salted in fillets or whole, with a rich, oily texture.
* Haddock: Similar to cod in appearance and texture.
* Tuna: Can be salted in chunks or whole, with a dense and meaty texture.
Remember, the specific appearance and smell of salt fish can vary depending on the fish species and preparation method. If you are unsure about the quality of salt fish, it's best to ask a knowledgeable fishmonger for advice.