“Not everyone needs the same minutes”

To make your customers’ work easier, Mercadona has developed a series of tips for achieving the perfect cooking time for seafood, one of the most worrying problems when preparing the different varieties found in the fish section of your supermarkets.

The distribution chain chaired by Juan Roig emphasizes that it must be taken into account that not all seafood products require the same minutes of cooking or the same treatment. So, depending on each type, the proportions of water and salt to use must vary, as well as the time and even the way of cooking them.

Mercadona points out that it is advisable to cook seafood in water with lots of saltin the right proportion depending on the product to be cooked. Likewise, you can add a few bay leaves to the cooking according to your taste, to enjoy their aromatic touch and their mild flavor.

The way of cooking, according to Mercadona, varies depending on the size of the crustacean and whether it is alive or dead: if the seafood is large or alive, it is placed directly in cold water, face down, and the heat increases little by little. If, on the other hand, the seafood is smaller or dead, it is added to the water when it boils.

For shrimps and lobstersOnce cooked, quickly pour them into a container filled with very cold water, if possible with ice, and add a little more salt. For clams, cockles and mussels, cook them in a pot without water and remove them once opened. Other products such as beef, crabs and crab should be cooked in a large pot of approximately 5 liters. Additionally, beef can be allowed to cool and eaten cold, and crab can be eaten hot.

Here are the ideal cooking times depending on the type of seafood, according to Mercadona’s advice: