4. Which of the following is a proper indicator of the freshness of fish?
A. The items should arrive stored at 50°F or lower.
B. Fish should feel soft to the touch.
C. Gills should be white.
O D. There should be no belly burn.
It should be A because B would mean it’s thawed all the way out, C would mean it’s been out of the water for a long time, D honestly i don’t know and neither did my dad
