The HUACHINANGO or RED SNAPPer is a saltwater fish. It is located on the coast of Mexico.
Non-soft firm texture, crystalline and bulging eyes (not opaque), pleasing smell to sea (not ammonia), intense Color.
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
It has a delicious meat and can be prepared whole, in fillets or slices, baked and also grilled, among others.
It is stored in plastic bosas, per unit, if it is going to freeze and immediately when it reaches its final destination.
If it is to be prepared soon, marinate and refrigerate in bowl with lid preferably of glass and place for maximum 2 days in the coldest part of the refrigerator.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
When defrosting, move to the refrigerator. Never defrost at room temperature. Once thawed, do not re-freeze, because microorganisms are activated and can become harmful to health.
4 months approx. 2 days approx.
Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism.
Fish or any other food should be handled with clean hands and utensils.
Fish or other food should be handled with clean hands and utensils.