Fish and shellfish are a nutritional treasure, their consumption is an important part of balanced and healthy nutrition. Learn the best tips to select them as fresh as possible and avoid any food safety risk
To define its freshness, it will always be essential to check its smell, texture, and appearance.
Seafood They are a great alternative in foods, they stand out for being a food with a great nutritional contribution, they are popular for their content in proteins of high biological value and they stand out for their peculiar wealth in B vitamins and a fair amount of fat-soluble vitamins A, D, and E. At the same time, they are rich in minerals since they contain a good dose of calcium, iron, iodine, zinc, selenium, phosphorus, and potassium.
Not in vain eating seafood It’s one of the basic principles which promotes the Mediterranean diet, considered one of the feeding trends more balanced, healthy, and key in the prevention of degenerative diseases. However in many parts of the world, it is not customary to eat so many fish and seafood, in some cultures, especially in the Latin America area other types of animal proteins are consumed much more, such as beef and pork.
The truth is that integrating eating seafood twice a week is an important part of a balanced feeding, its consumption contributes good levels of Omega 3 fatty acids that relate to extraordinary health benefits. They are also low fat and calorie protein that relate to benefits for losing weight, at the same time due to its high content in vitamins and antioxidants they are a great food for stimulating the immune system. This high contribution to vitamin D especially in bluefish variants It is a good complement to strengthen bones and teeth, your consumption improves brain and cognitive function and brings benefits to reduce high levels of cholesterol in the blood, which improves the cardiovascular system.
With so many nutritional and medicinal benefits worth integrating into the list of basic supplies for weekly purchases, some variants of fish and shellfish. Probably the riskiest products on food security issues due to their origin, composition, and degree of humidity, it is very easy to deteriorate and contaminate quickly. To avoid any complications it is essential that we have the correct tools to select the freshest variants, know the main parameters that will be key when making purchases.
Tips to choose fresh fish and seafood
- Eyes: The eyes of the fish are one clear sign of its freshness, they must be shiny, bulging, and transparent.
- Smell: The aroma is one of the most important aspects, should never be strong. Always fresh with a certain smell of sea or saltwater, but soft. When the fish gives off an ammonia scent It means that entered the decomposition phase.
- Texture: The meat must always be firm to the touch, without falling apart.
- Skin: The skin of the fish should be shiny, never sticky and the scales should be well attached.
- Whole fish: If you usually buy whole fish it is essential to check that the gills look shiny.
- Fish fillets: If you decide to buy the fish already portioned in fillets, it is important that the meat is not battered, too check its smell and texture. And it should always be refrigerated or on ice beds.
- Seafood with pincers: As in the case of the crab, lobster and crab must retain their original position by being manipulated.
- Fresh shrimp: They should always have a firm consistency, homogeneous in size, smelling of the sea, without stains and they must be cold at all times. If you touch them and they are at room temperature, don’t buy them.
- Raw versions: Raw seafood can have different shades ranging from shades violet to brown.
- Clams and mussels: They should always be the shells tightly closed, never ajar. It is essential that they are in an ice bed, refrigeration or freezing, if you buy versions without shell or that have already been opened, it is better to opt for the presentations into the void.
- Octopus: It should be firm to the touch, it will feel fresh but never sticky and with a slight sea smell.