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.