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First thing after harvesting fish from a water body for quality control of meat it is recommended?

گوشت کی کوالٹی کنٹرول کے لیے پانی کے جسم سے مچھلی کی کٹائی کے بعد سب سے پہلے یہ تجویز کیا جاتا ہے؟
Answer: De-gut the fish
Explanation
  • De-gutting fish immediately after harvest helps maintain meat quality and prevent spoilage.
  • It removes internal organs that can cause bacterial growth and contamination of the fish meat.

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