Here’s what you absolutely need to look for when buying seafood to avoid getting sick on Christmas Eve

On Christmas Eve, no one wants to end up sick from a seafood platter doubtful. However, the risk is very real if you do not pay attention to their freshness. Fortunately, there are simple tips to ensure the quality of seafood before purchasing it. Smell, appearance, conservation: every detail counts to avoid unpleasant surprises. Discover the essential reflexes to adopt so that your shellfish and crustaceans are as delicious as they are safe.

First, trust their smell: shellfish and crustaceans should give off a pleasant marine scent. If the odor is strong, sour or unpleasant, they are no longer edible. Observe their appearance carefully: a dull, broken or half-open shell in molluscs signals that they are dead and unfit for consumption. The crustaceans must be alive: their eyes, antennae and legs must move when you handle them. A motionless langoustine or an unresponsive crab? Leave them aside.

Even if your seafood is ultra-fresh when purchased, improper storage can quickly render it unfit for consumption. Raw products, such as oysters or clams, should be consumed within 24 hours and stored at the bottom of the refrigerator, at around 4°C, covered with a damp cloth. For cooked seafood, 48 hours in the refrigerator is enough. If you want to freeze them, shell the molluscs and store the whole crustaceans in an airtight container. Eat them within three months of freezing and, once thawed, within 24 hours.