​Fish should be stored in the coldest refrigerator spot for a period not exceeding three daysWhen choosing fish with scales, consumers must ensure that the scales are firm and do not fall easilyWhen displaying outdoor, fish should be laid on crushed and thin iceTraders must display fish on enough quantities of crushed and thin iceTraders must display labels on fish including its type, origin, weight and priceConsumers must closely inspect fish before purchasing itThe local production of fish ranges between 14,000 and 16,000 tons, accounting for 80% of local market demandThe Ministry stressed the need to follow the above guidelines when purchasing fish to ensure consumer safety and avoid all forms of commercial fraud
 
The Ministry of Economy and Commerce has offered consumers a number of tips on purchasing and differentiating between fresh and non-fresh fish. The tips also include best practices when it comes to preserving fish quality due to its fast decay rate as well as guidelines on how to display and sell fish.
 
These tips come within the framework of the Ministry’s awareness campaigns throughout the month of Ramadan under the theme “Aqal_Min_Al_Wajeb” the Arabic  for #The_Least_We_Can_Do”. The initiatives aim to promote awareness among consumers about their rights and duties and help them plan and make appropriate decisions when purchasing or consuming products.
 
Fish is consumed in many countries around the world because of its rich nutritional components including calcium, iodine, protein, phosphorus and vitamins. Among the most common fish varieties in Qatar are Hamour, Sheri, Kanad, Safe, Al-Sbity, Al-Bayah, Qurkvan, Qbakb and Shrimps.
 
Local fish production ranges between 14,000 and 16,000 tons a year, accounting for 80% of local demand. Around 3,000 tons of fish are imported into Qatar annually while the overall production of Arab countries stands at 4.5 million tons with Morocco, Egypt, Mauritania and Saudi Arabia being the lead producers.
 
 
Preserving fish quality
 
The Ministry offered consumers some tips to ensure that fish remains fresh, noting that it is among foods that decay fast and as a result can lead to food poisoning.
 
The Ministry said it is preferable to consume fish on the same day of purchase. If not consumed within 24 hours, fish should be cleaned and covered by a piece of cloth soaked in water and salt to maintain its moisture. It should also be stored in the coolest spot in the fridge in a plate covered by a piece of plastic to ensure that it doesn’t drip in the refrigerator. The storage period should not exceed three days.
 
Guidelines on choosing and purchasing fish
 
The Ministry highlighted the health benefits of consuming fish on the brain, heart, teeth and bones and advised the public to consume it at least once a week while abiding by certain guidelines when choosing and purchasing fish.
 
The Ministry said consumers should check gills, which should be of a rosy color and free of any mucus. In addition, the eyes should look bright and clear, and the overall surface of the fish should be glossy and free from layers of mucus.
 
The ministry noted that the flesh of fresh fish will go back to its normal shape when pressure over it is released, urging consumers to refrain purchasing fish with a swollen or burst belly.
 
When it comes to fish with scales, the Ministry said consumers should ensure that scales are firm on the skin and do not fall off easily. Other fish should have a smooth skin without any wrinkles and the color of the flesh should be natural and translucent.
 
The Ministry said consumers should observe these guidelines to ensure safety and avoid commercial fraud.
 
Traders’ Responsibilities
 
The ministry stressed that traders should abide by the guidelines and rules such as the use of digital weighing scales and the display of labels indicating the characteristics and prices of fish. Traders should also hire Arab-speaking staff, issue detailed invoices to clients, display a copy of the commercial register and license, and refrain from charging consumers fees on credit and debit card transactions.
 
 
 
The Ministry also urged traders to keep fish at temperatures near zero degree and to use crushed ice in enough quantities when displaying fish. The Ministry also urged traders to use clean plastic tools and containers when storing and transporting fish to avoid bacterial contamination due to the fast decay rate of fish.
 
The Ministry also urged consumers to request a detailed invoice and to closely inspect fish before purchasing it.
 
The Ministry said consumers can purchase daily fresh fish from fish markers across the country including:
 Umm Slal Central Market, which provides fish, vegetables, fruits and meat in addition to other goods and products needed by the consumer.Al Wakrah fish market, (in old Al Wakrah market), which provides fresh fish in addition to cleaning and chopping services.Al Khor and Al Shamal fish markets, which provide fresh fish as well as cleaning chopping services.Shops selling fresh fish at the Doha Corniche.Fish stores in shopping malls and retail outlets.
 
Working hours at Umm Salal central market throughout Ramadan
 
Starting from the first day of Ramadan until the end of the holy month, the auction on local fish starts immediately after Al Fatjr prayer followed by the on auction imported fish.
 
The sale of fish begins after the auction is complete and lasts until 1:00 pm. Meat and poultry shops operate from 7 am to 4 pm while fruits and vegetables shops are open from 7:00 am to 4:00 pm. Other stores open after evening prayers until 12 am.
 
Innovative ways to cook fish
 
On the occasion of the holy month of Ramadan, the Ministry unveiled a number of innovative and odorless fish cooking methods. The Ministry noted that when fish is boiled, the meat remains soft and smooth and the fish odor is absorbed by water. Fish should be placed in a medium bowl or a large pan of water and cooked using light heat.
 
The Ministry also said fish could be chopped into slices, wrapped into cooking paper and placed in the oven with vegetables. Cooking times varies according to the size of the slices. For example, a slice weighing 400 grams requires 15 minutes to cook at a temperature not exceeding 400 degrees Celsius.
 
The Ministry said grilled fish can also be prepared by adding oil and cooking fish over low heat.
 
These tips come within the framework of the Ministry’s efforts to educate the community on various aspects of life and help them make appropriate decisions.