First, read the English article below.

As fish ages and begins to go bad, its outer surface will become wetter and eventually develop a thin layer of slime. This is a good sign that your fish has begun to spoil. Once fish has fully spoiled, the slimy moisture on the meat will feel thick and slippery to the touch.  Discard fresh fish as soon as you notice the beginning of this slimy texture. Cooked fish will not develop a slimy coating, even after it’s started to go bad. All fish—raw or cooked—smells like fish. However, refrigerated fish that has started to go bad will have an increasingly fishy smell. If given enough time, this potent fish smell will develop into the putrid smell of rotting meat. As fish continues to spoil, its pungent fish smell will grow stronger and stronger. It’s best to discard fish as soon as it starts to smell “off.” Fish meat is typically light pink or white in color, with a thin, clear film of liquid. As fresh or refrigerated fish ages and begins to go bad, the meat will take on a glossy, milky color. The milky parts of the fish may also take on a blue- or gray-ish tint. If you’ve already cooked your fish, it will not develop a milky color. This sign of expiration applies only to raw fish. If you’ve kept fish in the freezer for over 9 months, it may begin showing signs of freezer burn. Look for crystallized peaks of ice that have formed on the surface of the fish, and note any discolored patches as well. Discard freezer-burned food. Freezer-burned food is still technically edible, and it will not make you sick. However, fish will lose most of its flavor and take on a grainy texture as freezer burn sets in. 

Now, please write a short abstract for it in Indonesian. Abstract:
Rasakan lapisan lendir pada daging ikan mentah. Carilah aroma ikan busuk. Waspadai munculnya warna seperti susu pada ikan mentah. Periksalah tanda-tanda terjadinya freezer burn.