Over two years, that's fine. "To not risk it, just go to restaurants clean with regard to hygiene," recommends Ary Lopes. If the preference lies with the salmon - who walked in the hot seat as diphyllobothriasis agent (disease that causes abdominal pain, nausea and vomiting) - check that was previously frozen at 21 degrees and the shop has a health certificate, which guarantees the validity and fish quality.
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