How to identify the authenticity of fishmeal
Sensory identification: that is, seeing, sniffing, touching, and taste. The high-quality fish is bright, uniform in color, light yellow, yellowish-brown or yellowish-brown. The size of the particles is the same. You can see a large number of loose fish muscles and a small amount of fish bones, fish scales, fish eyes, etc.; Agglomerate, not sticky; smelly; mouth tastes fresh and fishy or dried fishy, ​​tasteless and sandless. Adulterated or poor-quality fish, with a dark pink color and visible inconsistencies in size, shape, and color, tend to form small clumps, pinch and stick into groups, become sticky, emit odors, and taste especially salty.
Water immersion method: Take a small amount of fishmeal in a glass, add 10 times of water, shake well and stand still. There is sand or other impurities at the bottom of the cup, or cotton cake, feather powder, bran, etc. float to the surface. That is fake fish meal.
Heating method: After the sample is capped, it is heated for 15 to 20 minutes. The lid is opened. If ammonia odor is smelled, urea is added.
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