The choice of cod is crucial to the quality of traditional dishes during the festive season. Even at the point of sale, there are visual and sensory signs that help to understand whether the fish has been well cured, well preserved and whether it is suitable for consumption, even when the piece appears to be in good condition at first observation.
Stains and color that indicate problems
According to experts from DECO PROteste, an association specializing in consumer protection and comparative testing of food products, the color of the meat is one of the first factors to take into account.
Pieces with yellowish, brownish tones or dark spots tend to indicate flaws in the curing process or conservation problems. The same source states that light and uniform meat is normally associated with a safer and more stable product.
In packaged items, the presence of damp areas or traces of runoff inside the bag is another warning sign. Excess moisture affects the texture of the fibers and increases the risk of deterioration, even if the product is still within its expiration date.
Texture and smell that don’t deceive
Cod firmness is one of the simplest and most effective tests. When pressed, the fish must maintain resistance. If the texture is spongy, too soft or excessively brittle, the quality is compromised.
According to the same source, these changes often result from temperature fluctuations or incorrect storage.
The odor is equally revealing. Well-cured cod has a mild, clean smell. Intense, acidic or unpleasant aromas indicate that the piece may no longer be suitable for consumption. This is one of the most reliable signals and, at the same time, one of the most ignored by consumers.
Labeling and curing that make a difference
The way the cod was cured and presented to the consumer also deserves attention. Pieces that are excessively dry, with brittle areas or, on the contrary, that are too moist, raise doubts regarding the balance of the salting and drying process.
The presence of salt crystals is normal, but the appearance of mold, even superficial, is reason enough to reject the product.
Clear labeling is another indicator of trust. Species identification, origin and conservation instructions are signs of quality control and transparency on the part of the producer. As mentioned by , these simple precautions help to avoid bad choices and ensure greater food safety on the table.
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