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.
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?
Today, we bring good news. We want to welcome our new WEBSITE: https://www.mariscoscastellar.com. Mariscos Castellar dresses in all its finery, not just for debuting a renew and dynamic web, but also because our expected BLOG finally sees the light. It is a new way of communicating with you and we are excited to start.
After getting into the social media world by the hand of Facebook, Twitter and Instagram, we go a step further and put at your disposal the Blog of Mariscos Castellar. It will be full of interesting news about our company, products, recipes or articles so that you just have to pay attention to all the news we publish for you.
Many of you already know us, but we introduce ourselves in case you just got here: Mariscos Castellar was born in a village of Jaén called Castellar for almost half a century, back in 1969, providing seafood principally to neighbours and nearby villages.
Many years of work and effort allowed us to grow and have one of the most prominent shellfish bars at national level, as well as one of the most advanced deep-freezing techniques. Nowadays, we offer a wide range of deep-frozen products: vegetables, pre-cooked, ice-creams, fishes, etc., being seafood products our speciality, and cooked shellfish our key product.
This way, we connect a product of exceptional quality, one of the most advanced deep-freezing techniques and an extensive distribution network all over the country. Today, all of this enables us to reach most of our houses, restaurants or supermarkets, and also bring THE TASTE OF THE SEA closer to your table in perfect conditions.
See you in the next article?