Few consumers imagine that the price of seafood at Christmas time can vary so much from one week to the next, but a veteran fishmonger guarantees that there is a simple trick that allows you to save a lot, without compromising quality.
Christmas is approaching, the markets are filling up and families are starting to plan Christmas Eve. Demand increases, prices rise and seafood once again becomes one of the most expensive products at the time. Despite this, there are customers who manage to anticipate price increases and avoid queues on big days.
A little-known strategy can lighten your wallet at this time of year and is explained by those who deal with seafood every day. According to the Spanish portal El Adelantado, Lourdes Canon, a fishmonger with more than half a century of work in a well-known fishmonger in Granada, says that the secret lies in the moment of purchase, and not in the product itself.
A trick that comes from experience
The expert guarantees that, every year, the pattern repeats itself: in the week before Christmas, a kilo of seafood can rise by five or six euros, an increase that catches many off guard. Therefore, the most attentive customers began to adopt a method that the fishmonger calls “Grenadine fishing”.
According to Lourdes, this trick is nothing sophisticated, but it does require some organization. The advantage is clear: buying in advance avoids inflated prices and ensures that no one is left without their favorite seafood.
After all, what does the technique consist of?
A growing number of consumers choose to buy seafood weeks before Christmas, when the price is still stable. Then, just freeze it at home following simple conservation rules. The freshness is maintained, the flavor is not lost and your budget will thank you.
For the fishmonger, this habit has become so effective that it has already crossed borders and is beginning to be adopted by families in various regions. And, as he explains, those who freeze correctly hardly notice a difference in texture or flavor when it comes time to cook.
Why buy early?
The answer is in the search. As Christmas approaches, seafood restaurants receive less available product and demand explodes. Prices follow this pressure and soar in the last few days before Christmas.
By purchasing in advance, the consumer avoids price spikes and guarantees access to the best pieces, without the risk of finding the most expensive stalls or with little choice.
How to freeze without losing quality
The fishmonger remembers that the key is to freeze the seafood on the day of purchase, preferably in tightly closed containers. For those who want to preserve texture and flavor, we recommend removing as much air as possible and identifying each package with the date and type of seafood.
When defrosting, the trick is simple: leave it in the fridge for several hours or overnight, avoiding hot water or microwaves which alter the quality.
When to apply this method?
Prices tend to start rising from the first half of December. Lourdes advises that purchases be made in the last week of November or the first days of December, when the market is still calm.
Those who plan ahead can save significant amounts, especially on the most sought after species, such as shrimp, prawns, clams or barnacles.
Traditions that remain
Despite market fluctuations, seafood continues to be the centerpiece of Christmas tables. The recipes are maintained from generation to generation, and many Portuguese homes follow the same logic that Lourdes observes in her clientele: tradition, flavor and prudence in spending.
According to , the trick is simple, cheap and effective: buy in advance, freeze well and thaw carefully. For those who want to maintain tradition without compromising their budget, this technique can make all the difference.
Conclusion that is of interest to any Portuguese family
The method popularized in Granada is spreading precisely because it works. At a time when prices are rising and Christmas weighs heavily on the budget, this strategy can help thousands of families to keep the quality of seafood on the table, but without paying more for it.
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