Answer:
A. The items should arrive stored at 50°F or lower.
B. Fish should feel firm to the touch.
C. Gills should be bright red.
D. There should be no visible signs of spoilage, such as a strong fishy smell or slimy texture.
A and D are the most important indicators of the freshness of fish. Fish that is stored at a temperature of 50°F or lower will remain fresh for a longer period of time. Fish that feels soft to the touch or has visible signs of spoilage is likely not fresh and should be avoided. The color of the gills can also be an indicator of freshness, but it is not as reliable as the other factors. It is important to use a combination of these indicators when evaluating the freshness of fish.
Regenerate response
Step-by-step explanation: