{"id":2106,"date":"2018-12-13T12:09:27","date_gmt":"2018-12-13T12:09:27","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=2106"},"modified":"2020-01-27T09:05:14","modified_gmt":"2020-01-27T08:05:14","slug":"marisco-fresco-claves-para-ser-un-experto-en-reconocerlo","status":"publish","type":"post","link":"https:\/\/mercadomunicipal.motril.es\/?p=2106","title":{"rendered":"Marisco fresco: Claves para ser un experto en reconocerlo"},"content":{"rendered":"

A todos nos gusta comer productos frescos<\/strong>, sobre todo si son alimentos provenientes del mar como pescado o marisco<\/strong>. El problema es que no siempre somos capaces de distinguir un marisco fresco y a veces nos dan gato por liebre. Por eso en el Mercado Municipal de Motril<\/a> <\/b>nos hemos puesto a investigar y hemos realizado una peque\u00f1a gu\u00eda con las pautas b\u00e1sicas para poder reconocer un marisco fresco<\/strong>. \u00a1Vamos a verlas!<\/p>\n

Lo primero que tenemos que saber (para los que no son expertos en marisco) es que existen tres grandes grupos: los crust\u00e1ceos, los moluscos y los cefal\u00f3podos<\/strong>. Aunque cada marisco tiene sus propias caracter\u00edsticas, podemos establecer ciertas pautas que nos permitir\u00e1n reconocer la calidad y la frescura de todos los diferentes tipos de mariscos.<\/p>\n

Moluscos<\/h1>\n

Entran dentro de este grupo los animales que posean concha<\/strong>, como los berberechos, almejas, mejillones o minchas.<\/p>\n

En caso de comprarse vivos, las conchas deben encontrarse cerradas<\/strong> en el momento de la compra. Tambi\u00e9n puede darse el caso de que est\u00e9n medio abiertas, pero en este caso al acercar el dedo se cerrar\u00e1n instintivamente. El l\u00edquido que desprendan tiene que ser claro, abundante y con (buen) olor a mar. <\/strong><\/p>\n

\"\"<\/p>\n

Cefal\u00f3podos<\/h1>\n

Los cefal\u00f3podos son un  grupo de moluscos marinos que disponen de un saco con una abertura, a trav\u00e9s de la cual sale su cabeza.<\/strong> La cabeza se diferencia claramente del cuerpo y se encuentra rodeada por tent\u00e1culos<\/strong> con ventosas<\/strong>. Los cefal\u00f3podos pueden tener 8 patas, como el pulpo, o 10 patas, como los calamares o las sepias.<\/p>\n

Para saber si un cefal\u00f3podo est\u00e1 fresco, \u00e9ste debe presentar un color entre blanco nacarado y rosa p\u00e1lido<\/strong>. Su consistencia debe ser firme al tacto y estar h\u00famedo, suave y resbaladizo<\/strong>. La piel debe estar bien pagada al manto, los ojos brillantes y salientes y las ventosas no pueden desprenderse.<\/strong><\/p>\n

\"\"<\/p>\n

Crust\u00e1ceos<\/h1>\n

Los crust\u00e1ceos son los mariscos con patas<\/strong>, como langostinos, cangrejos, langostas o percebes. Tienen un caparaz\u00f3n que los protege<\/strong> y evoluciona a medida que ellos crecen.<\/p>\n

Si se venden vivos<\/strong>, se sabe que los crust\u00e1ceos son frescos si cuando se meten en agua salada se reaniman. Otro truco es ver si cuando los agarras se mueven instintivamente. Si est\u00e1n refrigerados<\/strong> sabemos que est\u00e1n frescos si la cabeza mantiene un aspecto transl\u00facido y ligeramente verdoso y el caparaz\u00f3n suave al tacto. Si compramos crust\u00e1ceos congelados<\/strong> los animales deben estar \u00edntegros, con la carne de aspecto similar a la fresca. En los crust\u00e1ceos cocidos<\/strong>, el caparaz\u00f3n debe ser rosado o rojo vivo sin manchas verdes o negras. Si la cola y las patas est\u00e1n replegadas, indica que el marisco se coci\u00f3 estando vivo.<\/p>\n

Da igual en que estado compres el marisco, todos deben desprender un olor agradable a mar<\/strong> si est\u00e1n frescos.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

A todos nos gusta comer productos frescos, sobre todo si son alimentos provenientes del mar como pescado o marisco. El problema es que no siempre somos capaces de distinguir un marisco fresco y a veces nos dan gato por liebre. Por eso en el Mercado Municipal de Motril nos hemos puesto a investigar y hemos realizado una peque\u00f1a…<\/p>\n","protected":false},"author":36,"featured_media":2107,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42],"tags":[],"class_list":["post-2106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saludable","content-box content-box-wrapper"],"yoast_head":"\nMarisco fresco: Claves para ser un experto en reconocerlo<\/title>\n<meta name=\"description\" content=\"A todos nos gusta comer\u00a0productos frescos, sobre todo si son alimentos provenientes del mar como\u00a0pescado o marisco. 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