To quickly get in shape after the New Year’s food marathon, include in your diet fish and seafood rich in vitamin D, omega-3 and easily digestible protein. Thanks to modern freezing technology, you can enjoy all types of fish and seafood, regardless of the season, all year round. They undergo a high level of microbiological testing to ensure maximum freshness and, ultimately, the highest quality for consumers. Freezing stops microbiological activity, including pathogens that cause food poisoning and product spoilage.
Frozen fish and seafood can spoil if exposed to warm temperatures during transport and storage. Never buy frozen food packaging if:
- It is open, torn at the edges, or deformed.
- The package contains ice particles (this indicates that the product has been stored for a long time or has been thawed and re-frozen).
- Avoid packages in which the fish pulp is not firm. Frozen fish shouldn’t be pliable.
- Do not buy foods that are too bright colors. There is a possibility that they could have been tinted.
- Avoid packages that are above the freezing line or at the top of the freezer.
- Avoid “camouflaged” packaging, through which it is difficult to see the product.
- Fish and seafood have a pleasant scent of the sea. If the smell is unpleasant, then you should refuse to buy.
- Look the fish in the eye. They don’t have to be flat. Convex fish eyes and tightly pressed gills indicate that this is a quality product.
- If you buy shrimp, there should be no white spots on the shell. The tail should not be straight – this indicates not the first freshness. Pay attention to the head. A black head is a sure sign of a tainted, defrosted product.
By following these rules, you will be able to choose the highest quality frozen fish and seafood and include these products in your menu all year round.
Read the results of the examination of lightly salted salmon on the Roskontrol portal.