Shellfish (mussels, quinces, shiners, scallops, oysters, sea urchins, clams, clams) are an excellent source of ω3-fatty acids and a good source of vitamins A, D, B12 and B3, however, there are also some risks associated with their consumption.
After all, it is no coincidence that during the Lent period there is usually an increase in cases of gastroenteritis, as many consume foods such as grains, legumes, fruits, vegetables, molluscs and shellfish. In fact, the consumption of undercooked/raw shellfish is directly related to the infection of the human organism by norovirus, which can cause diarrhea, vomiting or even stomach pain.
Regarding the possibility food poisoning, we must also point out that there are various diseases associated with shellfish, such as Norwalk virus, salmonella, E. coli and hepatitis A virus, which originate from the contamination of the waters by marine sewage. Therefore, people with certain underlying medical conditions, such as liver disease, diabetes mellitus, poor iron metabolism, gastrointestinal problems, or a generally weak immune system should be especially careful with their consumption.
Another important fact, also, that should be taken into account mainly by pregnant or lactating women, as well as small children is the mercury containing almost all types of shellfish, since the metal in question may damage the nervous system of a small child, or the unborn fetus.
Also, some shellfish may contain pesticides, metals or other contaminants from the water. Of course, levels of mercury and other contaminants in shellfish and fish vary depending on diet, life expectancy and marine environment, but almost all shellfish are safe to eat if you limit them to 340 grams per week.
Additionally, some people may be allergic to shellfish or other seafood, which may be due to their “family history.” The allergic reactions in shellfish often begin within minutes of eating them and may include itching, shortness of breath, dizziness, and swelling of the lips or mouth. Therefore, the only way to ensure that such a reaction is avoided is to completely avoid eating them.
Despite the fact, in addition, that shellfish contain cholesterolare generally low in saturated fat and provide healthy fatty acids, which can help protect heart health and reduce high blood cholesterol.
How to cook seafood and shellfish
Therefore, with the safety of the citizens in mind, EODY provides some advice on how to cook, but also on the consumption of shellfish, which you must also follow, in order to protect your health:
– When the shell is open before cooking or when it remains closed after it, then we discard the shellfish.
– Acidity control by adding drops of lemon does not ensure that shellfish are germ-free.
– We do not consume raw or undercooked shellfish. Boil them until the shell opens and continue boiling for another 3-5 minutes. Alternatively, place them in a steamer when steam has already started to be produced and cook for an additional 4-9 minutes.
About cooking the crumb:
-boil for at least 3 minutes
-fry for at least 3 minutes at 190°C
-grill for 3 minutes
-bake in the oven at 230°C for 10 minutes
We follow hygiene rules: a) wash our hands thoroughly before and after handling raw shellfish and b) keep cutting surfaces and household utensils clean.
Avoid cross-contamination: keep raw shellfish away from fresh fruit, vegetables and other foods that are eaten raw or ready to eat.
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