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When we talk about food, there are a lot of myths and legends that develop around certain foods, products or gastronomic dishes, many of which have passed from generation to generation and it is not known for sure if they are real or not.
One of the biggest and oldest myths, dating back 40 or 50 years ago, is the one that surrounds shellfish and the time of year when they should not be eaten, which, legend has it, these food products of the Sea should not be consumed during those months in which the letter "r" is not present, that is, from May to August, but why is it?
WHY SHOULDN'T SHELLFISH BE EATEN IN THE MONTHS WITHOUT "R"?
There are two versions of this myth:
1. It is said that before the 40s, the refrigeration systems were unreliable, so the assurance that the product was in good condition was really very low because these are the months when the heat becomes really unbearable which causes food to spoil faster. As it is well known that decomposition of seafood is highly dangerous, many avoid eating these products just in case.
2. The second version is accompanied by the ban on certain species, such as barracuda or marlin, who are in their reproduction period during these 4 months and if we add to this the fact of the presence of warm waters of dinoflagellates, which are about small organisms similar to algae and produce a toxic element called ciguatoxin.
Like most cases, this myth depends on the beliefs of each person, but there is really no certainty that they actually happen, but the recommendation above all is that, if you want to consume seafood during these months, pay particular attention to what They are fresh products so that you avoid some type of intoxication.
There are marine species that are not closed at this time of year, for each species it varies, so if you have a real interest in consuming shellfish in these months or some others, we will tell you which ones are suitable to eat in each season of the year:
Spring: crayfish, clams and oysters
Summer: mussels, clams, razor clams, lobster, lobster, oysters and barnacles
Autumn: cockles, lobster, lobster, scallops, scallops and prawns
Winter: spider crab, crab, crab, scallop shrimp and clams
We recommend, first of all, to take the necessary precautions before consuming seafood at this time or to turn to a specialist to guide you on the state in which they are and thus have a responsible and healthy consumption.
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