In Europe, the marketing of seafood products is subject to a number of criteria designed to avoid any health risk and to reassure consumers. The freshness category (extra, A or B), the fishing, the size category, the mode of presentation, the net weight in kilograms must be legibly inscribed on each lot sold. This regulation applies to all seafood sold in the territory of the European community. However small quantities sold directly to the port by the oyster and the coastal marine are not subject to this regulation. Admittedly, the problem of freshness does not arise in this case! To be sure of the quality of seafood that

you buy, follow our advice. Shrimp: the freshness in pink ... At first glance, the shrimp must have a carapace wet, glistening. Also, when they are transferred to a crate in a bag they should not remain stuck together. To estimate the quality of shrimp to remember that the color is pink-red faded over its shell to the gray tire, the less it is fresh. When they come to catch shrimp exhale an odor of fresh seaweed and they dissect easily. When they are less fresh, they feel much more and their flesh becomes tough, making it less easy shelling. St. Jacques shells: beware of the scam! At the fish stall on the distinguished scallop shell St Jacques while for frozen goods is indicated only "nuts St Jacques." But are required to specify the scientific name of the shellfish and its country of origin. Asked taste, remains the most popular French shell. There is no trick to good buy. What you should know is that if Shell makes a lot of water for cooking, this is probably it has been soaked in the water before being marketed, to increase the weight. This practice is fraudulent ... but do not worry, it does not cause intoxication. Oysters: the test of lemon ... The speed of transport can now eat oysters all year round. But remember that the summer breeding season, the oysters are fat. Before buying check Keepnet on the label indicates the date of packaging, the name of the producer. The label said "health" also ensures that the oysters were raised outside the polluted areas. A condition to be installed lying flat in the bottom of the refrigerator (at a temperature between 5 and 15 ° C) oysters will keep 4 to 5 days ... If the oyster is already ajar, and it does not retract when you pour a little lemon, it is likely that she died, it is better to discard. If the oyster retracts so much sign that she is a little rassise and has lost its water: it is less good but it is not toxic. Last tip amateur lit at the opening, do not hesitate to throw in the water: it will allow the oysters to drain water by secreting more refined and better than the first. Lobsters: to examine all the seams! Inspect the lobster you want to buy: it is pink or pale orange-red, a bright color without black or gray especially near the tail and on the shell? While lobster is a first. Plus it is more fresh eye is bright, and the gills are pink. When they take to the dark gray, the lobster will be less good without being toxic. A beautiful lobster freshly caught exhaling a smell of sea and has a translucent flesh. In contrast, the more the odor is sour and dull flesh, minus the lobster is fresh. The cake: a question of weight ...

The cakes are a variety of extremely resistant crab. Once they are out of the water, they can stay alive for several days! With the purchase, they must be heavy and shell should be intact.