Se aproxima Semana Santa y la Agencia Gubernamental de Control acerca datos a tener en cuenta al momento de adquirir el pescado y al cocinarlo.
Lo primero que se debe saber es en qué estado de conservación está el pescado a adquirir, es decir si está fresco, enlatado o congelado.
Si se compra pescado fresco (sin congelar), éste debe tener los ojos brillantes, agallas rojas, piel y escamas firmes. Se debe comprobar que el cuerpo del pescado se recomponga después de ejercer presión sobre él. El pescado puede conservarse en heladera hasta 2 días y hasta 3 meses en freezer.
Si el pescado que se va a consumir es enlatado se debe simplemente observar la lata y ver que no presente abolladuras, ni estar hinchados, ni oxidados; lo más importante es que siempre verifiques la fecha de vencimiento.
En el caso de los pescados congelados, estos deben descongelarse en la parte baja de la heladera, elaborarlo y consumirlo el mismo día. El pescado que no va a ser consumido dentro de las 24 horas debe ser congelado, previo lavado y guardado dentro de un recipiente o bolsa limpia.
Hay que tener en cuenta que, para que un alimento sea inocuo, se debe asegurar la correcta cocción, que en el caso del pescado debe ser a 75 °C. Se debe tener siempre presente que si el filet presenta tonos rosados, rojos, bordó o similares, no se debe consumir.
Al momento de la preparación, es importante prestar especial atención a cómo evitar la contaminación cruzada. Esto ocurre cuando la contaminación pasa de un alimento a otro, por ello no mezclar pescados y mariscos frescos con otros alimentos en la heladera, ni usar el mismo cuchillo sin lavar para, por ejemplo, partir pescados, mariscos y luego vegetales u otras carnes.
Además, se debe recordar que el pescado o marisco fresco o cocido debe ser lo último que se adquiera antes de volver a casa.
Para que una pescadería funcione correctamente, con las medidas de seguridad e higiene adecuadas, es importante tener en cuenta que estas deben desempeñarse únicamente en locales aislados que pueden estar o no anexados a otros negocios. Es imprescindible que durante la exposición los productos estén contenidos en recipientes cubiertos por hielos en escamas de origen seguro en proporciones adecuadas y no sean decorados con otros productos como por ejemplo verduras.
Los productos de pesca no pueden mezclarse con productos de otro origen; y está prohibido el uso de papel de diarios y revistas para envolver los productos.
Si observa irregularidades en algún comercio, solicitar la inspección ingresando a: ingresando a
gestioncolaborativa.buenosaires.gob.ar, mediante la app BA o llamando al 147.
Informe: Prensa Agencia Gubernamental de Control
Fuente: Revista Horizonte
hi!,I like your writing so much! share we communicate more about your post on AOL? I need an expert on this area to solve my problem. Maybe that’s you! Looking forward to see you.
the taste of a ripe mango is heavenly basket the sight of a shooting star brings a moment of awe and wonder
I really wanted to type a brief message so as to appreciate you for all the splendid pointers you are giving out on this website. My considerable internet investigation has at the end been recognized with awesome facts and techniques to exchange with my family members. I ‘d believe that we site visitors are really endowed to exist in a fantastic network with many brilliant professionals with useful tactics. I feel rather happy to have encountered your entire web page and look forward to many more fabulous times reading here. Thank you once more for everything.
I’m still learning from you, while I’m improving myself. I definitely love reading all that is posted on your blog.Keep the information coming. I enjoyed it!
I was very pleased to find this web-site.I wanted to thanks for your time for this wonderful read!! I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you blog post.
Nice post. I learn something more challenging on different blogs everyday. It will always be stimulating to read content from other writers and practice a little something from their store. I’d prefer to use some with the content on my blog whether you don’t mind. Natually I’ll give you a link on your web blog. Thanks for sharing.
Some truly wonderful posts on this website , appreciate it for contribution.
But wanna say that this is very beneficial, Thanks for taking your time to write this.
What’s Happening i’m new to this, I stumbled upon this I have found It absolutely helpful and it has aided me out loads. I hope to contribute & help other users like its helped me. Great job.
Enjoyed looking at this, very good stuff, appreciate it.
I have recently started a website, the information you offer on this web site has helped me greatly. Thank you for all of your time & work. “The very ink with which history is written is merely fluid prejudice.” by Mark Twain.
Excellent read, I just passed this onto a friend who was doing some research on that. And he actually bought me lunch because I found it for him smile So let me rephrase that: Thank you for lunch! “Never let inexperience get in the way of ambition.” by Terry Josephson.
Whats Happening i’m new to this, I stumbled upon this I’ve discovered It positively useful and it has helped me out loads. I am hoping to give a contribution & aid different users like its aided me. Good job.
Would you be fascinated by exchanging links?
Good post. I be taught something tougher on different blogs everyday. It is going to all the time be stimulating to learn content from different writers and observe a bit one thing from their store. I’d choose to use some with the content on my blog whether you don’t mind. Natually I’ll give you a link in your web blog. Thanks for sharing.
I truly appreciate this post. I have been looking everywhere for this! Thank goodness I found it on Bing. You’ve made my day! Thank you again