Sinaloa.- Fish is a perishable product that can be easily altered if some care is not taken into account at the time of purchase and conservation.
Organize your purchases. When buying fish and / or fresh seafood, perform them at the end of them to maintain the conservation temperature.
Consume products from places authorized or authorized for this purpose.
Avoid buying products, if the commercial place presents poor hygiene conditions (bad smell, dirt, unprotected personnel, presence of pests, etc.).
Acquire products with good characteristics.
Shrimp and prawns should not have black spots or unpleasant odor, detachment between head and trunk are signs of deterioration.
The squids should have a smooth, soft and moist skin, without bloody or strange spots to the species, their eyes should be alive, bright and salient and their musculature consistent and elastic.
When acquiring whole mussels or other bivalve mollusks they must be “alive”, which is verified because the valves are closed. If they are open, check if with a slight blow they close.
It is very important that fish and shellfish on display and in fresh state have plenty of ice in flakes (fully covered).
It is recommended that salted cod stems have a dry appearance and no red or black spots on their surface, as this would indicate that they have fungi.
Once purchased, fish and shellfish must be transported directly to the home and refrigerated immediately to avoid cutting the cold chain.
At the time of the conservation of the fish it is advisable:
Keep it no more than 1 or 2 days in the coldest part of the refrigerator and up to 3 months in the freezer.
Avoid defrosting and refreezing fish and seafood. When defrosting, do not do it at room temperature and once prepared, consume as soon as possible.
Finally, it is recommended to consume well-cooked fish, especially in the case of the most susceptible groups of the population such as pregnant women, children and the elderly.
Source: linea directa
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