Frozen food compared to fresh

Tilapia During Holy Week, traditionally, people consume more fish than at other times of year. So it is worth taking some care in choosing the best fish at the time of purchase, it is fresh, frozen, canned or salted.

According to the researcher from Sao Paulo Agency for Agribusiness Technology (APTA), the Department of Agriculture of the State of São Paulo, Daniela Castellani, care must be redoubled, because it is an animal product that quickly degrade . Depending on the temperature and storage conditions, it may be unsuitable for consumption in a matter of hours.

At other times of the year, fish consumption has also increased by Brazilians. In 2000, consumption per person in the year amounted to 6.7 kg. In 2010, the amount reached 9.7 kg. Even so, the value is below the level recommended by the World Health Organization (WHO), 12kg.

"To avoid the risk of error, the customer must check the quality of the product, storage conditions and hygiene of the place, " said Castellani. The salted fish, such as cod, should not show reddish or dark spots on its surface. "Consumers should give preference to whole piece without being dismantled. Salt sprayed on the surface must have homogeneous appearance ", explains the researcher.

Fresh fish must be with external appearance similar to that of live fish. The body should be strong and sturdy with belly normal or shriveled and not bloated. "The rigidity of the flesh is an excellent indication that the fish is fresh. You must, however, observe that the stiffness is not due to freezing, "warns.

Eyes "scattered" and bleary indicate deterioration, so the best option is to buy fish with bright eyes. Another indication of poor maintenance are the gills pale. According to Castellani, they should be red or pink. "Acid or sour smell indicates that the fish is unfit for consumption. It should have the characteristic smell of fish. The scales should not come loose easily. Fresh fish should be placed on ice for sale at a ratio of at least 1 kg of ice for every 1kg of fish, "he says.

Fish, frozen and canned - According to researcher Apta, there are few differences between fresh and frozen fish. "The advantage of opt for the second lies in the fact that a food microbiologically safer and simultaneously, a more economical and easy to purchase, " he says. The frozen, however, is only the best option if you have been prepared in good condition. Consumers should be aware that the packaging is sealed, so there is no contamination, and contains no loose ice inside the product. The temperature of the chamber where the food must be at least minus 18 ° C and frozen fish should never be more than once.

The canned have high amount of preservatives are listed on the label as stabilizers, antioxidants, salt, among others, that may be injurious to health when the intake is abundant. "According to some nutritionists, canned foods have additives necessary for the long-term conservation and, when used sporadically would not cause harm to health. The canned sardine is a good option for consumption, because you can eat the spine, a good source of calcium, "says Castellani. (Source: Press Office of Apta. More information about fish farming can be found at


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2001-12-05 16:18:15 by GreenAndGold5

Compared to fast food?

They are both shooting for not-as-good-as-dinner-house-but-better-than-fast-food.
Most stuff is frozen, except the fresh fish and live lobsters.
I actually go to RL once in a while when they have a good deal on crab legs, because they are so freaking expensive everywhere else and all you do is steam them anyway.

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