The SARDINE, sea fish or saltwater. Small, blue, or fatty (it has 10% omega-3 fat) that helps lower cholesterol and triglyceride levels and is rich in protein.
FRESHNESS OF THE SARDINE:
This fish is delicate and decomposes easily, which is why it is exported smoked, salted or canned in tomato sauce or oil and has great calcium content because it contains thorns.
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.
Fresh can be prepared to provencal or fried.
They are not advisable for people who suffer from gout, because of their high purine content that in the organism they become uric acid.
Storage OF THE SARDINE:
If you get fresh, marinate and prepare at once. Otherwise freeze immediately after washing with cold water drain and pack in portions.
Defrost with time in the refrigerator (never at room temperature) and on a container. If it is forgotten, place the part or package in a container with water at room temperature, inside the refrigerator. For about 10 minutes.
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.
1-2 days approx. 1-2 months approx.
Fish or any meat, once thawed, should not be re-frozen as microorganisms have been activated and may become toxic to the organism.
Fish or any other food should be handled with clean hands and utensils.