EET: Detailed guide on what to watch over during Lent

A detailed guide on what consumers should be paying attention to during its period and especially during the three-day Clean Monday was issued by the . As the EPET points out, during the Lent period, the choice of food, the transport and storage of them at home, especially those who need cooling as soon as possible (such as catches, which by nature are vulnerable), careful handling for their preparation, are important practices for our safety and for avoiding negative health effects. According to EET, it is good to always keep in mind how important it is to consult the indications of packaging. If we have an allergy, we pay great attention to the indication of allergen components, which are necessarily listed. In frozen catches, there must always be the identification mark of the establishment which frozen the product. Refrigerated products have a clear statement of their frozen condition on the labelling of the packaging or on the plates of bulk products (wet foods). To store food at home, we follow the manufacturer’s instructions. We store the catches safely and more specifically in the maintenance of the refrigerator if they are to be consumed within two days of their purchase. If they are to be consumed over two days, storage in the freezer is recommended after being placed in food bags. Keep raw shellfish away from fresh fruits, vegetables and other foods consumed raw or ready for consumption to avoid cross contamination. During food handling, we keep household utensils clean and use separate equipment, such as knives and cutting boards for seafood, raw meat and poultry, so that they do not come into contact with the rest of the food. We cook well, according to the supplier’s instructions, to avoid viruses such as noroviruses, which can cause gastroenteritis epidemics. Especially for the selection of foods consumed during Lent, some useful advice is followed. Cephalopods (e.g. octopus, squid, groundnuts, cuttlefish) It is available to us for purchase, whether fresh, frozen or frozen. In the fresh we take care: Do not have an unpleasant smell, ammonia smell or any other odor, foreign to the product, but highlight the characteristic smell of the sea. The body surface should be moist and glossy, while the tentacles and plungers can withstand light pull and not be easily detached. The flesh should be compact, elastic and glossy while the eyes are shiny, vivid without spots. The flesh should be compact, elastic and glossy while the eyes are shiny, vivid without spots. Still, considering that the value of the squid is more than twice that of the shattered one, it is good to keep in mind the differences in characteristics between the squids and the fragments and to be able to distinguish them, to avoid any possible deception. Calamari and fracks have a characteristic morphological difference in the form of their fin. Calamari have a diamond fin extending to the longest length of their bodies, while the fin in the cloves is triangular and more flattened. When the two species are exposed freshly on ice they are easy to distinguish, because the fragments have ten tentacles of similar length, while the squids have two characteristic tentacles more elongated than the other eight. Frozen (packed or bulked) cephalopods should not be sold with a distorted hue, while usually covered by an ice layer. After defrosting the contents must have the colour and smell of the fresh product. Frozen catches during their sale must have a clear statement of their frozen condition on the sales indicative plate, in addition to the indications on their packaging. Crustaceans (e.g. mussels, quinces, glossy, oysters, clams, scallops) If fresh in shell are sold, they should be alive and this can be easily seen if the following applies: The shell is closed and opens very hard or if it is partially opened with the minimum pressure on the shell closes itself hermetically. The content is wet, clean and odourless. The flesh is wet, firmly attached to the shell (with a pin pinch or with a few drops of lemon cause contraction of the body). For peeled mussels sold on ice, we check that their flesh is glossy, coherent and gives off a smell of sea. Mussels are also sold frozen in shell or shelled. Crustaceans (e.g. shrimp, Norway lobster, lobster, crab) We find them on the market either as fresh or frozen or as frozen. As regards fresh, we shall check that: They have no unpleasant odor, but they reveal the characteristic smell of the sea. Their legs are solidly attached to the body and hard. The chest membrane is stretched, durable and transparent. The head and thorax are light, not black and must not have black spots. Have reflex movements in the eyes, antennas, and legs when they are alive. Generally, let us know that fresh shrimp slips easily by hand. Achines The sea urchins must be alive during their purchase, which is easily distinguished by the movement of their thorns. When choosing cans of fish kept in the refrigerator or outside a refrigerator, be careful to be intact and sealed, without denting or swelling. Other sarcostian dishes Other popular sarcostian dishes are halva (special attention to allergens), pickle and taramas. The taramas is found in paste form and must have a uniform color. Possible alteration in the agitator is found by the appearance of mold, dryness, murmuring, bitter or sour taste.