Shrimp is one of the most popular seafood in Portugal, present both in everyday meals and on special occasions. Its mild flavor, combined with its ease of preparation and versatility in the kitchen, explains its strong consumer support. Still, to guarantee quality and food safety, the choice of product must be made carefully from the moment of purchase.
According to Pingo Doce’s recommendations, observing some basic signs is essential to understand if the shrimp is in good condition. Freshness, odor and consistency are decisive factors and help to avoid problems at the table. An informed choice is always the first step towards a safe and pleasant experience.
Freshness: an essential criterion
When it comes to seafood, freshness plays a central role. In the case of cooked shrimp, the brand recommends checking that the smell is light and natural, without intense or unpleasant notes. The color must be pink and uniform, with no stains or visible changes, which indicates that the product was correctly made.
Texture is another point to consider. A shrimp in good condition is firm, with a clean surface and without any slimy sensation. These simple indicators allow you to quickly assess product quality and reduce the risk of inappropriate consumption.
Consistency and visual appearance
The consistency of the shrimp is one of the main signs of its quality. The shrimp must maintain its shape and have some resistance to the touch. A texture that is too soft or fragile may be a sign of loss of freshness.
The visual aspect also deserves attention. A quality shrimp has a natural shine and a homogeneous color, without dry or whitish areas. For products sold cooked, quality control is strict, with batches that do not meet these criteria being rejected, ensuring greater safety for the consumer.
Transport and storage
Care does not end at the time of purchase. Transportation plays an important role in shrimp preservation. Pingo Doce recommends the use of thermal bags, especially on days of high temperatures, to avoid fluctuations that could compromise the product.
At home, storage must respect the characteristics of the shrimp. The fresh or cooked product must be placed in the coldest part of the refrigerator, while frozen shrimp must be kept in the freezer until use. To guarantee quality and safety, consumption of fresh shrimp should preferably occur within one to two days.
Live seafood: signs of quality
In the case of live seafood, there are clear signs that help assess its condition. Mussels and clams must close their shells when touched, while crabs and lobsters reveal vitality through movement. These behaviors indicate that the seafood is fresh.
In the case of lobsters, a tightly curled tail is an obvious sign of freshness. Recognizing these details is essential to guarantee the quality of the product taken home.
Food safety
Food security is a determining factor in seafood consumption. Good purchasing, transportation and conservation practices are essential to prevent contamination. Whether fresh, cooked or frozen, shrimp must always be handled properly and kept at the correct temperature.
According to , following these simple guidelines allows you to enjoy this seafood with confidence. Attention to detail, from choice to preparation, makes all the difference in the quality of the meal and the peace of mind of those who consume it.
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