The technologist gave advice on choosing high-quality frozen fish.

When choosing frozen fish in the store, you may encounter some difficulties, in order to avoid them, you need to follow certain rules. Inessa Gladkova, Chief Technology Officer of the OK hypermarket chain, announced this on October 11.

According to her, it is better to choose fish in a dense transparent package, without damage. The fish should be free of cracks and ice.

"The optimal composition option is only fish and water. There should be no salt in a quality product, unless it implies a sauce or marinade. Sometimes polyphosphates are found in the composition: they are used to make the product look juicier and keep its shape. An excess of such additives can harm your health, so they should be avoided," she said in an interview withГазета.ги ".

The expert said that it is possible to store fish at -18 degrees for up to 18 months, but the period depends on its type. Sardine or saury can be stored for 1-2 months. Low—fat fish, such as cod or pollock, are no more than one and a half years old. The more oily and freshwater ones can withstand 7-8 months. In addition, she noted that shock freezing at -30 degrees preserves the taste and benefits better.

It is specified that the fish should have an even color without yellow spots, whole fins and a light belly.

"Let's say there is ice on the fillet: thin, transparent, without cracks. If the carcasses stick together in a showcase or in a bag, this is a reason to be wary — most likely, the product was thawed and refrozen. It is better to refrain from such a purchase," said the technologist.

Alexey Kabanov, a nutritionist and deputy director of the Scientific Research Center "Healthy Nutrition", dispelled myths related to palm oil on October 10 in an interview with Izvestia. It is distinguished by its beneficial natural qualities and the absence of health risks when used correctly. Many people mistakenly believe that palm oil causes cancer. Currently, there is no scientific evidence to confirm the association of consumption of this product with the development of cancer.

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