Photo: Efra Figueroa
#2
Selecting Seafood
Seafood intended for human consumption must be appropriately handled and refrigerated as soon as possible, otherwise, they quickly begin spoiling and degrading. Eating spoiled food can be hazardous to human health. Therefore, obtaining food of the highest quality and freshness can make a huge difference not just in a person’s health, but in the enjoyment of said food. This document provides a series of observations you may use when purchasing fish and shellfish, whether they are frozen, fresh or alive. The characteristics mentioned in this document may vary from one organism to the other; nonetheless, the suggestions may still provide help when selecting products. Make sure you visually inspect the product and check the expiry date when available (particularly in imported or frozen goods) before purchasing anything. Similarly, check the meat’s firmness and that the smell is pleasant. We recommend knowing local fishing regulations as they pertain to fish and shellfish sales, since these establish fishery management for
marine species. During fishing closures, certain species are forbidden from being caught, sold, bought and distributed. Fishing closures usually exist as a protected period in which species breed and/or lay eggs to procreate the next generation. These reproductive processes ensure a population that will continue to exist in the future. Therefore, obeying these regulations is vital to preserve ecologic and economic longterm benefits so that fishers can have healthy fish and shellfish populations to ensure their future livelihoods. It also guarantees local fish and
Careful! Some fish, especially those caught in lakes and streams (although by no means restricted to just these bodies of water) may contain dangerous levels of polychlorinated biphenyls (PCBs). These pollutants accumulate in fish fatty tissues and can cause health complications in people. However, the risk is diminished when removing a fish’s skin and fat prior to preparation and consumption.