Better-looking codfish thanks to phosphates .jpg

Better-looking codfish thanks to phosphates

After having contested the European Union’s decision to use phosphates (inorganic chemical) in the salting  and curing of codfish, Portugal’s decision to vote positively regarding the measure has caused a surprising turn of events. Portugal had been the main contester of phosphate use because it threatened traditional salting methods and could bring problems to the health of its consumers. However, the decision was approved and will be put into effect on the first day of 2014.

The main reason to use phosphates to salt cod product does not relate to quality or safety issues, but lies in the fact that the fish will look better and whiter.