What smell, color and texture should the fish you buy have? For people to make a safe purchase of fish, food with a high protein content and a variety of vitamins, minerals and healthy fatty acids, The National Agrifood Health and Quality Service (Senasa) makes a series of recommendations on the eve of Easter.
They highlight some of the main issues you should consider when purchasing fresh fish. According to the organism you have to look the appearance of the skin: the colors must be vivid, iridescent and without fading. That is, they should not be dull or dull.
He eye look: they should be outstanding, shiny and with a black pupil. They should not look sunken, gray or slimy. And the appearance of meat: It must be firm, translucent and with a smooth surface. That is to say, neither flaccid, nor opaque or rough.
If they are bought canned, it is important to observe that they do not present dents, are not swollen, or rusted. The origin and expiration date must be checked on the label.
When go to the fishmonger you should see that it is clean: the melt water from the countertops must drain properly and the premises must not have an unpleasant smell.
According to Senasa, fresh fish does not have the typical “fishy smell”. A product that “smells bad” has already started its decomposition process.
whole fish they shouldn’t be too close togethernor piled up, when moving to the home, if it is far from the place of purchase, it is preferable to use conservatives.
The best way to preserve fish in the fridge is in closed containers that prevent the transmission of odor to the rest of the products, and place them on the lowest available shelves.
Save with the sushi
Anisakiasis is a disease caused by the consumption of the Anisakis simplex larva, present in some fish species such as hake, anchovy, herring, cod and sardines, among others.
when the fish with these larvae it is eaten raw or undercooked it can produce this disease that develops with digestive symptoms; although it can also cause allergy (anaphylactic shock) in some people.
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