An investigation by British paper the Sunday Mirror found certain supermarkets have been selling cod, mackerel, haddock and plaice that are two weeks old as "fresh."
Scientist Richard Chivers tested fillets from Tesco, Asda, Sainsbury’s, Morrisons and an independent fishmonger.
Using the Torry sensory assessment system, Chivers examined the 14 samples of raw fish at a food technology lab at Bridgwater College, Somerset before microwaving it for two minutes and tasting it.
A third of the samples were between 12 and 15 days old -- the minimum standard of acceptability under seafood industry guidelines.
Three
