2023-12-04 23:57:25
Many are now taking the opportunity to buy Christmas dinners and meals. If you are thinking of including seafood or fish on your menu, know that they can be frozen. There are tricks so that we eat them almost as if they were fresh.
If you have bought lobster, you should know that it must be alive. “As it is a product that is all muscle, what you should do is wrap it well in film and freeze it, as it is, alive,” explains Ángel Otamendi, owner of the Inmare cetarea.
The same rule must be taken into account for crab or crab, which must be cooked before putting them in the freezer. First they are bathed in fresh water and then put in boiling water. Once cooking is done, they are wrapped in plastic wrap and placed in the freezer.
“The crab is a really delicate product, it has very soft meat and a very thin shell. And freezing can be done with pre-cooking,” continues Otamendi.
On the other hand, with crayfish it is a matter of taste whether to freeze them raw or cooked. Experts like Marcos Castro, from Congelados Esther, recommends cooking them first: “You cook it first and then cover it with a cloth so it doesn’t burn.” In this way, the heads are prevented from turning black during the defrosting process.
But if you choose shrimp, the recommendation is to always freeze them raw. You can also freeze clams, cockles or scallops. The latter “are perfect when defrosted,” adds Castro.
And one last tip (this goes for any type of seafood) is that, after boiling them, they should be placed in a container with ice water. This cuts the cooking and leaves it at the perfect point to enjoy it.
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