Nothing beats a little seafood break for lunch or dinner. Mussels, oysters, shrimps or lobster, we love to savor these little marine pleasures. But do we only know how to consume them well?
Seafood has the particularity of being succulent but also extremely fragile. Depending on the season, storage or freshness, it is best to refrain from eating it or not. Do you know what the criteria are to avoid falling ill with gluttony? We tell you everything.
Respect the seasons
Exactly as for fruits and vegetables and cheeses, seafood have seasons in which it is best to consume them. Do not hesitate to take a look at the calendar of the seasons to know when a particular species is fished and is therefore at the peak of its freshness. Shrimp, for example, can be eaten very well from June to November, while scallops are best from December to May. It is best to eat lobster between early summer and mid-autumn, and whelk in March. Some seafood such as mussels are eaten throughout the year due to the diversity of its species.
The lobster is no longer very fresh in December
Become an integral part of the holiday meal, lobster is not a winter seafood. Quite the contrary. Lobster is best eaten between May and August. In other words, it is at the top of its freshness during the summer. It is a common mistake to keep it for Christmas or New Years with the family. In fact, at this time of year, it spent a few months being kept in tanks. It is therefore far from being fresh. This criterion, in addition to the scarcity of its fishing at these times of the year, drives up its price on the markets. It is therefore absolutely not profitable and even less interesting in terms of taste to eat lobster on December 25.
Oysters are to eat quickly
Another common mistake is to open the oysters in advance. The exercise is laborious, sometimes we hurt ourselves, and in fact we tend to want to anticipate and save time by opening them beforehand. It’s a habit to lose. In fact, oysters should be eaten within 30 minutes of opening to stay fresh. You must therefore open them just before going to the table and estimate how much to serve your guests, to avoid food waste. Another tip is to open them as the meal goes on and on demand, in this way no loss of quality or of food at the table.
You can keep the cooked shrimp
But not too long. Once your shrimp are cooked, you can keep them in the refrigerator to eat them later. Let’s say you’ve done more than your table stomachs can handle. Well you can keep them cool, under plastic wrap, for tomorrow’s meal or the day after. You can even reuse them in seasonal shrimp recipes. Once cooked, they can be kept for up to 2 days in the fridge. After this time it is advisable to get rid of it to avoid disappointments.
Favor the fresh
The best when you eat seafood, it’s to eat them fresh. First, because they taste better, but also because it reduces the risk of food poisoning. The best is to eat it as close as possible to the fishing grounds. You are more likely to feast on vacation near the sea than in a Parisian bistro that received clams and mussels that have traveled several hours to reach it. If you can store most seafood in the fridge to keep it fresh, be aware that it does not exceed 2 days (10 for oysters).
Read also :