Seafood

Seafood Purchase:

A SEAFOOD, it is an invertebrate edible marine animal like crustaceans (shrimps, prawns, crabs, lobster, crab, etc.) molluscs of soft body with or without shell (mussels, clams, octopuses, squids, oysters, scallops, etc.). They are of exquisite flavor and great nutritional value.

Freshness of seafood:

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The most advisable are the frozen ones due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia.

Vivid Color, non-opaque glossy.

Shell live molluscs must have it closed or ajar not opened because this means they are dead. The frozen, unopened ajar. After cooking, it must be opened, if it is closed, discard it because it is damaged.

Some of the shell molluscs such as oysters can be consumed raw with lemon.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Must Observe that the gasket and the labels are in perfect condition, not broken or in bad condition.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.
  • Seafood must be bought at the end of the market, so that the “cold chain” of the product is not interrupted. And when you get to your final destination, you immediately freeze.
  • Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because it shortens its lifespan), maximum 30 minutes not to interrupt “the cold chain”, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator or freezer.

Seafood Applications:

Within all balanced diets should be included proteins and SHELLFISH are one of the most important sources to contribute to the organism this nutrient, among many others. (see TIPS).

They are used as a strong dish or as an ingredient in countless preparations, since they are of great nutritional value and can use varied cooking methods.

Storage:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer.

Do not let defrost, to freeze again, because bacteria are activated and can cause harmful effects to health.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Duration

Refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum.

Frozen and without interrupting the process, approximately 2 months and depending on the expiration date.

Conservation:

Frozen. Refrigerated.

Duration:  

2 months approx.    2-4 days approx.

Tips

It is advisable to know a little about the nutrients that the consumption of SHELLFISH brings to the human organism.

Within the shellfish, the most popular in our kitchen are the mollusks and crustaceans, ie mussels, clams, squid.

They have high nutrient content for the human body.

Seafood offers proteins that contain all the essential amino acids.

Proteins:

essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

They are low in carbohydrates and usually low in fatty content, less than 2% of their composition, but high proportion of cholesterol, such as mussels and prawns.

Folic acid.

Shelter in the diet of women in pregnancy and to prevent anemias by poor feeding.

B-Complex.

(Water-soluble vitamins).

It should be consumed on a daily basis, as the body cannot store it.

Favors the production of red blood cells.

It helps keep the nervous system in good shape.

Beneficial for eyes and hair (hair).

They help to avoid fatigue and fatigue.

Vitamin B1 or thiamine.

Essential for growth in children and adolescents.

Helps the metabolism.

And the good functioning of the nervous system.

Vitamin B2 or riboflavin.

Important in cellular respiration.

Antiinflammatory.

Vitamin B6.

Helps fight or lessen pregnancy symptoms, such as nausea.

Stimulates appetite.

Vitamin B12.

It is involved in the growth of children and adolescents.

Antianemic.

Vitamin A.

It is important for normal growth in children and adolescents.

Protects the respiratory tract (throat, bronchi)

Helps prevent infections

It stimulates appetite and is good for Digestion.

For skin care and vision.

Vitamin E.

Antioxidant function.

They also contain a great contribution in MINERALS such as:

Potassium.

It develops the cells of the muscles and the red blood Cells.

Basic for Muscle Tissue.

For the formation of Glycogen.

Avoids muscle Fatigue.

Iodine

(Sea fish).

It is vitally important for the proper functioning of the thyroid, which regulates the metabolism.

Magnesium.

Essential for the correct functioning of the nervous system.

Helps the functioning of the glands.

In the formation of albumin in the blood.

Sodium.

Good functioning of the nervous system.

For the blood.

Iron.

It is the main component of red blood cells and hemoglobin in the blood.

They help build blood cells.

It creates resistance against Fatigue.

Helps to avoid ANEMIA.

It is found in clams, cockle and mussels.

Calcium.

It constitutes 50% of the minerals present in the human Body.

Prevents Bleeding.

It helps keep your heartbeat constant.

For the maintenance and development of bones, fingernails and Teeth.

Helps in blood clotting and good muscle functioning.

It is found in the prawns and calamari.

Should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

then, any balanced diet must contain: meats, legumes, fruits, vegetables, eggs, cereals, Dairy and fats (vegetable or animal).

Note:

It should be remembered that the “useful life” of the product depends on its freshness at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation.

Periodically check the condition of the product (freezing date), in order to be able to consume it in time.

Always handle with clean hands or disposable gloves and those that have already been cooked, in addition to clean utensils.

Clams

Purchase:

There are several kinds of clams. The most known are the median (white) and small (gray).

To check its freshness, to try to open it resists.

Freshness:

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The most advisable are the canned and the frozen ones and that you have the guarantee that the “cold chain” has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia. Vivid Color, non-opaque glossy.

Shell live molluscs must have it closed or ajar not opened because this means they are dead. The frozen, unopened ajar. After cooking, it must be opened, if it is closed, discard it because it is damaged.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Uses:

They are used in different preparations such as soups, sauces and rice dishes.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

Storage:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum.

Frozen and without interrupting the freezing process, approximately 2 months and depending on the expiration date.

Conservation:

Freeze.            Cool.

Duration:      

2 months approx.    2-4 days approx.

Note: Always handle seafood with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

RIVER CRAB

Purchase:

The RIVER CRAB, it’s like lobster. It is small (9 -17 cm). The best ones are on the river Rhin.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

Freshness:

To check the quality of seafood, we need to know that,

The most advisable are the frozen ones, due to the guarantee that the “cold chain” has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia. Vivid Color, non-opaque glossy.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Uses:

They are generally used for the preparation of cold soups (bisques).

Storage:

RIVER CRAB as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months.

Conservation:

Freeze.      Cool.

Duration:

 2 months approx. 2-4 days approx.

Note:

Always handle seafood and food in general, with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

SEA CRAB

Purchase: The SEA CRAB is abundantly located on the coasts of California, in Europe and in the Mexican Gulf.

It is a small, short-bodied crustacean with ten legs (fleshy according to its species), a small abdomen under a thick, rigid shell. He’s got fleshy tweezers.

There are several classes, among others, Crab Ox, Moruno, Alaska and the common (or crab). Some of them are dark and reddish (these are to prepare sauces and broths). There is also the “mouths” that is much bigger.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The most advisable are the frozen ones, due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia. Vivid Color, non-opaque glossy.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Uses: Its meat is very desired, especially that of its tongs is firm, white and soft. The flesh of the shell is a little darker and can be eaten alone or with dressings.

This can be prepared in several ways, such as lobster and other crustaceans. Soups and sauces are prepared with the little ones.

Storage: Seafood As soon as it reaches its final destination, it should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Defrost in the refrigerator, never at room temperature.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Conservation: Freeze.    Cool.

Duration: 2 months approx. 2-4 days approx.

Note: Always handle seafood with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Crayfish

Purchase:

The CRAYFISH, it’s a kind of shrimp. The meat that is used is that of the tail, which has a pleasant taste. Their preparations may be, whichever is used in crustaceans.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

The most advisable are the frozen ones due to the guarantee that the “cold chain” has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its odor must be mild to seawater (iodine), never penetrating odor to ammonia. Intense, bright Color not opaque.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Storage:

Shellfish, as soon as they reach their final destination, should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Defrost in the refrigerator, never at room temperature.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Conservation:

Freeze.         Cool.

Duration:     

2 months approx.  2-4 days approx.

Note:

Always handle shellfish or any food, with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Shrimp

Fresh Shrimp
Pre-cooked shrimp

Purchase:

The SHRIMP, is found in all the seas and is the smallest of the crustaceans although the so-called prawns are bigger and much appreciated.

Fresh shrimp has a smell of sea, (not strong to ammonia) and its meat is firm, if it is soft should be discarded. They are pink or grey but when they are cooked they take a stronger pink color.

When they are frozen they must be pink (pre-cooked) and be loose, not in a single block, because this proves that they have been partially thawed or that they have introduced water.

There are a wide variety of ways to prepare them: poached, sautéed in fat, grilled, in cocktail and ceviche (served cold with different dressings and accompaniments), hot in rice dishes or preparations with sauces (wine, etc.) or fried.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

The most advisable are the frozen ones due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation.

The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia.

Vivid Color, not opaque.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Storage:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Defrost in the refrigerator, never at room temperature.

Conservation:

Freeze.      Cool.

Duration:  

2 months approx. 2-4 days approx.

Note: Always handle seafood with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Prawns

Purchase Prawns:

THE PRAWN or Prawns, is a crustacean, yellow-colored shell with brown streaks and when cooked it becomes reddish. Measures between 12 -16 cm. Long, elongated body and slightly curved. It is found in all the seas, mainly in the mouth of the rivers.

There are several kinds of frozen prawns, from different seas of the world Some like: prawns or tiger prawns with stripes (oriental and green) are the most gastronomic value and the prawns or white prawns (without stripes).

It is fresh or frozen all year round.

They are prepared in cocktail as entrance, with garlic, breaded butterfly, or with the grill among others.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

Freshness Prawns:

To check the quality of seafood, we need to know that,

The most advisable are the frozen ones due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packs i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia. Vivid Color, not opaque.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Storage Prawns:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw in lemon juice, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Defrost in the refrigerator, never at room temperature.

Conservation: Freeze.       Cool.

Duration: 2 months approx.   2-4 days approx.

Note: Always handle seafood with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Lobster

Purchase:

The LOBSTER, is a ten-legged marine crustacean, has long antennae. Its edible part is only the third part of its total weight. Measures between 23-50 cm. Length and weight approx. 4 -7 kg.

It is considered the queen of the crustaceans for the exquisiteness of its tender flesh, white and delicious.

Its most important varieties are: Red Lobster or real, which is the most commercial and of greater gastronomic value. Pink lobster from Portugal very fine and delicious. The American, less flavored. Mauritania Lobster.

They are found in almost all the seas, the most appreciated are those of the Mediterranean.

Freshness:

You can buy only the tails or the complete cooked and frozen animal. This presentation is achieved all year round.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The lobster must be acquired alive (fresher). If it is not possible, the most advisable is frozen due to the guarantee that the cold chain has not been interrupted and has been protected from dust and excessive handling. The best ones are the bulk packs i.e. in small packets of 1-2 pounds.

Its odor must be mild to seawater (iodine), never penetrating odor to ammonia.

Vivid Color, non-opaque glossy.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

Uses:

Thermidor Lobster is prepared in cubes sautéed in butter and served in sauce. Or in butter flambéed in cognac. Also boiled in short broth and served with sauces.

Storage:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Thaw in the refrigerator or inside a container with water, but in the refrigerator, never at room temperature and once thawed do not re-freeze.

Conservation:

Freeze.        Cool.

Duration:     

2 months approx. 2-4 days approx.

Note: Always handle shellfish or any other food with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Crustaceans

Purchase of crustaceans:

Crustaceans have their body covered by a shell that protects it. This shell will change as the animal grows. They are all from sea except the river crab and some kinds of shrimp.

It is convenient to buy them alive to check their freshness, shrimp and prawn are the exception.

Crustaceans being cooked take an orange color.  Its meat is fine and its taste is exquisite.

There are two kinds of crustaceans: elongated body, lobster, lobster, crayfish, prawns, prawns and shrimp. Short body, sea crab, sea ox, spider crab, crab and barnacle.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

Crustaceans must be bought alive or in their absence the most advisable are the frozen ones, due to the guarantee that the cold chain has not been interrupted and they have been protected from dust and excessive manipulation. The best are the bulk packaged i.e. in small packets of 1-2 pounds.

Its smell must be mild to seawater, never penetrating odor to ammonia.

Vivid Color, non-opaque glossy.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • See that they are hard and loose, not in a block.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Uses:

They are simple to prepare, whether it is a cooking in short broth, empanadas, in sauces, cocktail, in salads or in bisques (cold soups of crustaceans with the cream).

Storage of crustaceans:

Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 1 days maximum and depending on its freshness at the time of purchase. Refrigerated pre-cooked or prepared, 4 days, maximum.

Frozen and without interrupting the process, approximately 2 months and depending on the date of expiration or expiration and its freshness at the time of purchase.

Thaw over a container in the refrigerator, or place the package in a container of water inside the refrigerator. Never at room temperature and once thawed do not re-freeze.

Conservation:

Freeze.       Cool.

Duration:  

2 months approx.  2-4 days approx.

Tips

It is advisable to know a little about the nutrients that the consumption of CRUSTACEANs contributes to the human organism.

SHRIMP is taken as an example.

Protein-rich.

Nutrients: 

Proteins.

They are essential for cell development (essential amino acids).

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

Low in carbohydrates.

CARBOHYDRATEs.

They bring energy to the organism, such as food fiber and sugars.

Vitamin A.

It’s important for normal growth.

Protects the surface of the respiratory tract, throat, bronchial tubes, eyes and Skin.

It helps to resist infections.

It stimulates appetite and is good for Digestion.

Vitamin B2 or riboflavin.

Important in cellular respiration.

Antiinflammatory.

Vitamin B6.

Helps in pregnancy symptoms such as nausea.

Stimulates appetite.

Calcium.

It constitutes 50% of the minerals present in the human Body.

Helps in blood clotting.

Prevents Bleeding.

It helps keep your heartbeat constant.

Important in the maintenance and development of bones, nails and teeth.

For the proper functioning of the muscles.

Magnesium.

Essential for the correct functioning of the nervous system.

Helps the functioning of the glands.

Helps the formation of albumin in the blood.

Sodium.

For the blood and the nervous system.

Fat.

Shrimp is low in fat and contains omega-3 fatty acids that lowers the risk of heart disease (arrhythmias), high blood pressure.

Also cancer and Alzheimer’s, among others.

If there is a risk of high cholesterol levels, consult your doctor before you include it in your personal diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

then, any balanced diet must contain: meats, legumes, fruits, vegetables, eggs, cereals, Dairy and fats (vegetable or animal).

Note: It should be remembered that the useful “life” of the product depends on its freshness at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation.

Periodically check the condition of the product (freezing date), in order to be able to consume it in time.

Always handle seafood or any food, with clean hands and/or gloves

Disposables and those that have already been cooked, with clean utensils.

FROGS LEGS

Purchase:

They are the only batrachians edible, for this reason they are classified inside the shellfish.

The only part that takes advantage of are the hind legs “frog legs” that are easy digestion special for convalescent or sick people. Its freshness is observed in its soft and shiny skin.

Freshness:

Your flesh must be firm, smooth, smooth and shiny.

If they are bought frozen, that are hard and loose, not in block, or soft parts.

Uses:

They prepare fries, in sauces or empanadas.

Storage:

Before they are prepared, the claws are removed. They are placed inside milk to inflate their skin.

Or pack in portions and freeze.

Defrost in the refrigerator, never at room temperature.

Conservation:

Freeze.

Duration:

2 months approx.

Note:

Once thawed, do not re-freeze.

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