Recomendaciones para comprar pescado en Semana Santa

El Ministerio de Salud dio a conocer una serie de recomendaciones para identificar cuándo está fresco un pescado

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Los ojos deben ocupar toda la cavidad orbitaria, estar transparentes, brillantes, salientes y tener la pupila oscura

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Las branquias deben tener un color de rosado a rojo intenso, estar húmedas y brillantes, sin sustancias viscosas, con olor suave a mar o río

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El olor del pescado debe ser agradable, con aroma marino. Cuidado si, por el contrario, es anormal, amoniacal o fétido.

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La cavidad abdominal debe estar completamente eviscerada, limpia, sin desgarres y lustrosa.

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Las escamas deberán estar unidas entre sí, bien adheridas a la piel, con brillo metálico y no viscosas.

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La carne debe estar firme y elástica al tacto, bien adherida a los huesos y que no se desprenda de ellos al hacer presión con los dedos

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