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


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