Consumer Information

Mitos y Verdades del consumo de pescado

El pescado no llena: MITO

Aunque es cierto que se digiere más rápido que la carne, todo depende de su preparación.
Un buen acompañamiento con puré de papas y zapallo, o una rica salsa con verduras puede ayudarte a cambiar de perspectiva.
Además, ¿sabías que un argentino come, en promedio, 70 kilos de carne por año, y solo 7 kilos de pescado? Una dieta más equilibrada puede ayudarnos a mejorar nuestra salud, y sobre todo, ¡a no dormirnos después del almuerzo!

El pescado es caro: No es tan así

Aunque históricamente fue un producto caro de la canasta básica alimentaria, actualmente, en relación al precio de la carne, el pollo y el cerdo, el pescado es una buena alternativa para la mesa, y para el bolsillo.

El pescado es un alimento sano. ¡VERDAD!

La mayoría de los pescados son fuentes sanas de proteínas, con menor cantidad de grasas saturadas, grasas totales y calorías que una porción similar de carne de vaca o de ave.
Los pescados son una buena fuente de ácidos grasos del tipo omega-3, los cuales han demostrado ser importantes para el funcionamiento del cerebro.
Además, al consumir por lo menos dos porciones de pescado semanales, se reduce el riesgo de enfermedades coronarias.

Bon appétit: Advantages of fish.

This nutritious meal helps the heart and protects the brain, among other benefits.
By Timothy Gower


5 REASONS TO EAT FISH!

1. Strengthen your memory

Helps strengthen memory and attention in children and adults.

2. Protect your heart

Fish is rich in vitamins , antioxidants and minerals that have the ability to reduce bad cholesterol , triglyceride levels and raise good cholesterol in your body.

3. Gives you energy

It is proven by science that gives you the necessary energy to perform your daily activities, making it an excellent choice for exercisers.

4. Allied your metabolic health

The consumption of these products are highly recommended for those living with diabetes or fatty liver, due to the nutritional benefits it has.

5. Rich in antioxoidantes

All seafood are good, but those are fatty contain more amount of Omega 3 and antioxidants, such as trout , wahoo and salmon.

Is frozen fish as nutritious as fresh fish?

Frozen fish correctly maintain the same nutritional benefits as fresh fish. Both provide protein, minerals and omega 3, among other nutrients, which contribute to the proper functioning of the body and make this food ideal at any stage of life. The freezing serves to conserve the fish during a prolonged time, which allows to preserve its original quality.

Depending on the type of product, the whitefish (hake, sole, etc.) can last about two months frozen. Meanwhile, the dark meat fish (bonito, salmon) no more than a month because it is more fatty.

When it is decided to defrost the product for consumption, the best option is to transfer it to the refrigerator between 8 hours to 24 hours before its preparation. Thus, all the fish will defrost uniformly and each piece will maintain the same degree of freshness.

"You should never refreeze fish that has previously been thawed," says specialist D'Janira Paucar, nutritionist of the national program "To Eat Fish" of the Ministry of Production of Lima.