How to distinguish dead fish from live fish in restaurants 20 13.6438+0. 14

In order to meet customers' demand for fresh fish, many restaurants feed fish in fish tanks for customers to choose by themselves. But must the fish served on the table be the fish chosen by the customer? Recently, in a hotel, Mr. Liu marked the selected fish in advance, only to find that the waiter didn't choose that one himself. Consumers Association said that the hotel's behavior is suspected of civil fraud against consumers, and consumers have the right to demand double indemnity. In this case, consumers must use photos, videos, recordings and other means to save evidence. If negotiation with the merchant fails, you can directly complain to the consumer association or the industrial and commercial department. How do we distinguish dead fish from live fish? Look at the fish eye. Because fish have no eyelids, once they die, their eyes rot first, so the dishes made by dead fish have obvious eye socket depression; The eyes of the dishes cooked by live fish are basically intact. Look at the fish Fish made of dead fish has stiff meat and no elasticity at the entrance; The fish made of live fish is fresh and tender, and you can feel elastic when you eat it in your mouth; You see, the meat and blood, fish and fish bones in the dishes made of dead fish are closely attached and are not easy to remove. When cooking with live fish, the fish is easily separated from the fish bones, and there will be no attached fish on the fish bones. Look, change knives. Fish made of dead fish will not evert when changing knives, while fish made of live fish will evert obviously when changing knives. In addition, you can mark in advance like Mr. Liu, such as pinching off some fish tails.