seafood

Christmas is coming and, with it, the spread of the large tables. In Spain, seafood is the absolute king of the banquet, but its presence this year is once again marked by a “stratospheric” price increase. According to data from the OCUshopping on the eve of Christmas Eve can mean paying 78% more for barnacles or 53% more for clams. Given this scenario, the freezer becomes the best ally of savings, allowing discounts of up to 40%. However, saving can be expensive. Science and gastronomy issue an urgent warning: the problem of Christmas poisoning is usually not the original product, but rather our management of the cold at home. The golden rule: immediacy. The most common mistake begins at the front door. According to CuidatePlusmany consumers make the mistake of leaving seafood in the refrigerator “for a couple of days” before deciding to freeze it. Microbiology explains that the final quality depends directly on the initial state. You have to freeze it “as soon as you get home” to stop the proliferation of microorganisms in its tracks. Furthermore, prior preparation is a step that we cannot skip. As highlighted in the online fishmonger Mariskitoit is essential to wash the pieces well and, above all, dry them with absorbent paper. The outside humidity creates ice crystals that damage the fiber of the animal, ruining its texture. It is not just a question of flavor, but freezing is the only safe barrier to neutralize parasites like Anisakis. Each species has its manual. Not all seafood accepts the same treatment. To avoid errors that ruin the product, we must distinguish the families: Large Crustaceans (Crabs, crabs, crabs): They should always be frozen cooked. The professional trick is to wrap them in a cloth moistened with their own cooking water so that they do not dry out. a detail: they should be stored with their legs up to prevent the internal broth from being lost (“the chub broth“). Small Crustaceans (Prawns, prawns, crayfish): They prefer raw, especially if they are going to be grilled. In the case of crayfish, although crude oil can aesthetically blacken the headits quality is not altered; If you prefer to avoid this, pre-cooking is a valid alternative. Bivalves (clams, mussels): There is a technical debate here. In the sources consulted, some of them suggest steam them beforehand so that the meat does not stick to the shell, others hold which must be raw to keep their marine essence intact. The forbidden: never freeze barnacles or oysters. Their texture is destroyed and, in the case of oysters, it is extremely difficult to know if the animal has died before the process, raising the risk of toxicity. The moment where everything can be ruined. Yes, we are talking about the defrosting process. The gold standard It is non-negotiable: always in the refrigerator, never at room temperature or under hot water. The safest method is to use a rack over a tray. This prevents the shellfish from coming into contact with the water it releases, a place where bacteria “have their fun.” If time is of the essence, from a food safety portal recommends submerging the piece in cold water with salt in an airtight bag, but they prohibit the use of the microwave because it “cooks” the edges of the seafood and ruins its texture. How do they last in our refrigerators? According to the fishmonger Solo Mariscosthe freezer must reach at least -18ºC. In the refrigerator, the optimal temperature ranges between 0ºC and 4ºC. But the cold also has enemies. From Mariscos Carrillo warn that the air in the refrigerator dries out the product; Therefore, they recommend covering the seafood with a damp cloth. Regarding the times, Mariscos Gallego set expiration date to the “trunk of memories”: bivalves should not spend more than 2 months frozen and large crustaceans a maximum of 3 to 4 weeks if we want them to maintain their premium quality. Can I die from poor intake? Food poisoning is not just an upset stomach. bacteria like Salmonella, E.coli wave Vibrio They can cause everything from severe dehydration to sepsis (a fatal immune system response). Additionally, there is the danger of toxins; as Dr. Masarat Jilani explains in a report to The Guardiansome like those of Bacillus cereus (common in reheated seafood rice) they resist even the heat of cooking. Added to this is the problem about heavy metals. Although shellfish (prawns, mussels) usually have low levels of mercury, we should avoid large species such as bluefin tuna or swordfish in pregnant women and children under 10 years of age. The safety test on the plate. As a final piece of advice, there is one piece of advice that is infallible: the “hit test“. Before cooking a clam, if it is open and does not close when you give it a little touch, it is dead and should go directly in the trash. Christmas is a time to enjoy, but as Dr. Jilani concludes“most poisonings disappear within days, but prevention is the only way to avoid extreme cases.” This year, don’t let saving in your shopping cart be a bet against your health. Image | Unsplash Xataka | The great Christmas revolution in Spain is not the millions of LED lights: it is the rise of “Tardebuena” and “Tardevieja”