Overview
- Profeco urges purchases only from vendors with proper hygiene, working refrigeration and freezers, and visible, calibrated scales.
- It advises rejecting any fish or shellfish that smells sour, bitter, or like ammonia and selecting firm flesh with bright eyes, well‑adhered scales, and pink to red gills.
- Guidance notes that shrimp should appear translucent and glossy, bivalves should close when tapped and have intact shells, and frozen products must show valid expiration dates.
- Shoppers are directed to Profeco’s “Quién es Quién en los Precios” online tool to compare seafood prices across establishments.
- Authorities are maintaining seasonal oversight during Cuaresma 2026 as prices face pressure, with an industry study reporting seafood costs up to 14% higher than last year.