Be careful! Risks to avoid when buying frozen fish

Frozen fish is a practical and affordable option that allows you to preserve a highly nutritious food for longer. However, it is not without health risks if not handled, transported, or stored properly. Below, we explain the main dangers that frozen fish can present and what measures you can take to prevent them and consume it safely.

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• Contamination by bacteria or parasites: One of the most common dangers is the presence of bacteria such as Listeria monocytogenes, Salmonella, or Clostridium botulinum, which can proliferate if the cold chain is broken at any point during transport or storage. There is also the risk of parasites such as Anisakis, especially in fish such as hake, salmon, and cod.
• Decomposition due to loss of cold chain: Frozen fish must be kept at a constant temperature of -18°C or lower. If it partially thaws during transport or storage (for example, in poorly refrigerated supermarkets), it may begin to deteriorate even if it appears to be in good condition.
• Presence of additives or chemicals: Some products may include phosphates, sulfites, or other additives to improve their texture, weight, or appearance. Although their use is regulated, frequent or excessive consumption can pose a risk to people with allergies or kidney problems.
• Misleading information or incomplete labels: Sometimes products don't clearly indicate the country of origin, the fishing method, or the actual freezing date. This makes it difficult to determine the food's freshness or whether it has been previously thawed (which means it shouldn't be refrozen).

How to avoid these risks

• Buy from trusted sources: Choose stores or supermarkets that maintain proper refrigeration and good product rotation. Make sure freezers are closed and free of excessive frost or melted products.
• Read the label carefully: Always check the packaging information: product name, freezing date, expiration date, country of origin, batch, and any additives. Avoid those that don't clearly indicate this information.
• Avoid broken or frosted packaging: Excess ice in the packaging or broken bags may indicate that the product has been thawed and refrozen, compromising its quality and safety.
• Maintain the cold chain: Bring a cooler or insulated bag if it's going to take a while to get home. Put frozen fish in the freezer as soon as possible after purchase.
• Cook properly: Cook fish to an internal temperature of at least 63°C (140°F). If you're eating it raw or undercooked (such as in sushi or ceviche), make sure it's been frozen at -20°C (-4°F) for at least 24 hours to eliminate parasites.

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Frozen fish is an excellent source of protein and omega-3 fatty acids, but requires special care to keep it safe. By paying attention to its origin, condition, and storage conditions, you can enjoy it without taking unnecessary risks. Being an informed consumer is the best way to protect your health and that of your family.

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