Open Mytilus Galloprovincialis
Open Callistea Chione
Open Grassostrea Gigas
Open Venus Verucossa
What should you watch before you buy!!!The shells should be alive not only at the time of purchase, but before cooking.
Some simple tips are :
- The shell should be closed. If it is open and you hit it to a hard surface and reacts the percussion means that it is alive.
Never buy open shells that do not react to the percussion.
- They must have a pleasant sea smell. It is good to smell it before cooking. Because there are too many, some may not be alive (not because they are not fresh) and there's a nasty (not fresh) smell. In this case, you must smell them one by one, until you find the damaged. Then rinse and repeat the process. If still they smell it is best to return them. If there is no unpleasant (bad) smell, then there is no fear ... Continue fearlessly ...
- Ask your seller to open a shell. If there is a normal amount of water in the interior, then it is fresh. The less water they have, the less fresh the are.
- Buy shells from places that sell daily shells, rather than the street shops who sell occasionally (eg Holidays). This is recommended because the treatment, storage, selection and behavior of vendor and store shellfish, requires specific skills and knowledge, which, someone not involved daily, it is doubtful if the know.
- Always ask the health mark, with the specific labeling of the dispatch center, which accompanies shellfish, as provided by law. This ensures that the shells are tested on the flesh and the marine environment that they live.
- For maintenance of shells the required temperature is from 2 to 7 degrees Celsius. Put them in wet towels well tightened, as much as possible - so they can not open their shells and lose intravalvular their liquids - and then put them in a stainless steel pan in the refrigerator.
A treasury of vitamins and proteins.
100gr of mussels flesh contain :
236 mgr Phosphorous
5,8 mgr Σίδηρο (the richest food in content)
0,12 mgr Bitamin Β1
0,16 mgr Bitamin Β2
Fattty acids Ω3
*Proposed to reduce the bad and increase the good cholesterol
Oysters specifically proposed as one of the most appropriate foods for lowering bad cholesterol when eaten raw
To be considered a strong aphrodisiac food by the higher zinc content than any other food.
- Sea shells are fed exclusively on plankton taken from seawater filtering.
- Spain has the largest mussel production in Europe.
- A five cm mussel filters up to five liters of water per hour.
- Sea shells (Clams, Shiny, Scallops, Kalognomes, Purple, Striped) are harvested mainly from divers who catches one by one.
- The mussels are primarily cultivated, they are not feed. Nourished by the natural marine environment, but in a facility approved by the Greek State.
- The collection of shells is allowed only in areas which after a 6 moth check are approved and categorized by the competent authorities.
- Every 7 days shellfish flesh is analyzed, as well as local water from the competent authorities for phytoplankton and biotoxins.
- Every 15 days there are microbiological tests of the water of the stratified region, and depending on their outcome, categorized by region.
- Every six months there are test of the shellfish flesh and water region for heavy metals.
- The producer - or shell farmer - after catching shells, complete a form called a registration document. This, reports the fishing area, the type of shell, date of capture, and the amount per species. This is examined by the competent veterinary authority, authenticated, and then is required, together with a sales invoice - the delivery note - to go to the dispatch center of his choice - a private company with strict, daily checks of the veterinary service - which is the quality control. Cleaned externally with sea or drinking water tanks and internally through consolidation, and if required, are sorted by size. Then, packaged and placed on the tag-pack - indicating the country and the region catching, packing date, lot code and the approved - from europe - function number etc, are dispatched.