In order to understand today’s subject, we should make clear the following concepts:
Due to their prompt margins of expiry date, both fish and shellfish have to be subjected, usually “in situ”, to ultra-rapid freezing processes. This method preserves all the characteristics of the product and makes non-fresh food to reach our homes maintaining all its gustatory, olfactory, nutritional properties and also all its organoleptic properties. Nowadays, new techniques on the market are managed providing a plus of guarantee and confidence to the final result, and that is the case of glazing.
The glazing technique consists on spraying individually the surface of the product with potable water, thus blocking the effects of the oxidation and dehydration common of this type of processes, and in turn protecting the food.
According to the “Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers.” Annex IX (Statement of the net amount). Section 5: “Where a solid food is presented in a liquid medium, the drained net weight of the food shall also be indicated. Where the food has been glazed, the declared net weight of the food shall be exclusive of the glaze.”
Users have to be kept informed at all times of the products they are going to acquire, as well as of the processes they have undergone from their catch to their arrival in supermarkets or wholesale companies. For this, all the parameters set by the regulations are clear: “The labelling of frozen food products for sale to the final consumer must indicate the weight without including the glazing, and it can be expressed in 3 ways:
– Double indication: Net weight (grams) y Drained weight (grams).
– Comparative indication: Net weight = Drained weight (grams).
– Individual indication: Drained weight (grams).”
This type of information must always be present in plain view of the consumer, marked in labels, signs or notice boards placed at the point of sale, on the product or close to it.
Yesterday afternoon the I Exhibition of Distribution to Catering and Food of the province finished, under the name of Jaén Distribución. It was held at the Hotel HO Ciudad de Jaén, divided into two days, Sunday 19th and Monday 20th of February, with an uninterrupted schedule from the morning to the afternoon.
The frightening post-Christmas crunch has already reached its halfway stage, and many of us have already started a healthy life, exercise and a good diet to detoxify ourselves from the recent Christmas festivities.
A few pounds’ overweight is one the things we inevitably take from almost every Christmas, and today, from Mariscos Castellar we want you to know a solution that may make your slimming diets easier.
Today we talk about the Chitosan, a substance that comes from the chitin existing in the crustacean shells as shrimps, crabs, lobsters, etc., and through which the so-called chitosan is obtained.
Many are the characteristics conferred to this substance: antifungal (prevent the fungal growth), antimicrobial, antiviral and procoagulant properties, in addition to being emulsifiable, absorbent and biodegradable. In fact, it has many uses and applications within the medical field or the agri-food industry.
But for our New Year’s resolution, what’s most interesting is that it has the property of being a “fat-expel”, and therefore, a help for the slimming diets because it naturally avoids the calorie intake from the food we take.
The way it acts is by catching a part of the fat we ingest and adhering it to itself. In that way, our body does not consume it and the most part proceeds to be excreted. It is essential to know that this complement is not going to expel the fat we have already accumulated, but acts on the fat we consume at that moment; that is why it is important to complete this help with the healthiest diet possible and exercise.
Besides being a delicious food, did you ever imagined that all this can be done with the shells of our shellfish?
Several days ago, a great announcement for Jaen’s sport came to us from #Hawaii: Juanma Gutiérrez got a well-deserved seventh position in the Ultraman World Championship 2016.
Mariscos Castellar has been one of the sponsors that has trusted this athlete from the province, who is also the first Andalusian to participate in this Ultraman championship. We are very proud of the immense effort and sacrifice that during three days have lead Juanma to get the seventh position, in a championship where 40 worldwide athletes competed.
It was a total of 25 hours, 7 minutes and 25 seconds to confront three hard races consisting of 10 km swimming, 420 km cycling and 84 km running (obtaining the second position in this category), together with the fact that he had to stand the hot and humid climate characteristic of this island. All these conditions make our champion’s deeds even greater if possible.
Our commitment to sports has been always very close, and therefore we do not want to miss the opportunity to congratulate Juanma once again from our blog. Congratulations for having overcome this intense championship, for his effort and tenacity, for his great resilience that has almost taken to the limit, and for leaving the name of #Jaén in a real high place.