The Directorate of Bromatology, in its role of preserving consumer health on the eve of the Easter celebration, provides a series of tips when purchasing fish products.
What to look for when purchasing fresh fish?
Characteristic odor, (if it has an ammonia smell, it is a sign of spoilage).
Protruding and bright eyes, (sunken, opaque eyes are signs of spoilage).
Gills should be red, (gray or dark ones are signs of spoilage).
The flesh should be firm and have a smooth surface, (if it is rough or gives way when pressed with a finger, it is a sign of spoilage).
The skin should have vivid and bright colors, (the loss of metallic shine and the presence of a viscous layer on the skin are signs of spoilage).
Scales should be adhered to the body. (their detachment is a sign of spoilage).
TO KEEP IN MIND
Once purchased, refrigerate them quickly upon arriving home, so as not to break their cold chain.
When thawing them, do so inside the refrigerator and never at room temperature.
Proceed to complete cooking (the temperature must be at least 71°C for 2 minutes).
WHAT TO LOOK FOR WHEN PURCHASING CANNED FISH PRODUCTS?
Cans must be in perfect condition (they must not be: dented, rusted, or swollen).
They must be correctly labeled.
Always check the expiration date.
In case of any doubt, as well as upon finding anomalies in food or in commercial establishments, contact the phone number 345-4291516, or go in person to the Directorate of Bromatology, located at 225 Roque Sáenz Peña St., 2nd Floor.
What to look for when purchasing fresh fish?
Characteristic odor, (if it has an ammonia smell, it is a sign of spoilage).
Protruding and bright eyes, (sunken, opaque eyes are signs of spoilage).
Gills should be red, (gray or dark ones are signs of spoilage).
The flesh should be firm and have a smooth surface, (if it is rough or gives way when pressed with a finger, it is a sign of spoilage).
The skin should have vivid and bright colors, (the loss of metallic shine and the presence of a viscous layer on the skin are signs of spoilage).
Scales should be adhered to the body. (their detachment is a sign of spoilage).
TO KEEP IN MIND
Once purchased, refrigerate them quickly upon arriving home, so as not to break their cold chain.
When thawing them, do so inside the refrigerator and never at room temperature.
Proceed to complete cooking (the temperature must be at least 71°C for 2 minutes).
WHAT TO LOOK FOR WHEN PURCHASING CANNED FISH PRODUCTS?
Cans must be in perfect condition (they must not be: dented, rusted, or swollen).
They must be correctly labeled.
Always check the expiration date.
In case of any doubt, as well as upon finding anomalies in food or in commercial establishments, contact the phone number 345-4291516, or go in person to the Directorate of Bromatology, located at 225 Roque Sáenz Peña St., 2nd Floor.