Increased traffic is also recorded today in the Varvakeio market, where many consumers are in a hurry to make last-minute purchases for today’s Lenten table.

Varvakeios, the Consumer market in Rentis and the Kapani market in Thessaloniki will remain open until noon.

The ovens will also be open for the disposal of the traditional lagana.

Tips for the Lenten table from EFET

In the context of informing consumers, here are some useful tips for choosing foods to eat during Lent:

Cephalopods (e.g. octopuses, squids, cuttlefish, cuttlefish)

They are available on the market either fresh, frozen or thawed.

For fresh products, we must pay attention to:
– The smell that must be the smell of the sea and not an unpleasant smell of ammonia or any other smell, foreign to the product.
– The surface of the body should be wet and shiny.
– The tentacles and suction cups withstand light pulling and do not detach easily.
– The flesh should be solid, elastic and shiny.
– The eyes should be shiny, lively without spots.
– For frozen (packaged or bulk) we must know that these should not be sold with changes in their color, while they usually have a layer of ice (epigas). After thawing, the contents should have the color and smell of the fresh product. The packaging must have the identification mark of the facility.

For thawed catches, we must know that they are produced only in approved facilities, because it is forbidden to thaw frozen ones in the retail trade. When they are sold, they must clearly display the indication of their defrosted state, both on the indicative sales plate and on the indications on their packaging.

Crustaceans (eg mussels, quinces, shiners, oysters, clams, scallops)

Since they are sold in shell they must be live and this is shown by:

– Shells that must be closed and very difficult to open or if they are partially open with the least pressure on their shell to close themselves hermetically.
– The contents should be moist, clean and odorless.
– The flesh must be moist, firmly attached to the shell (with the prick of a pin or with a few drops of lemon to cause contraction of the body).

As for shelled mussels sold on ice, their flesh should be shiny, firm and smell of the sea.

Mussels are also sold frozen in or out of shell. On the package there must be the identification mark of the facility.

Shellfish (eg shrimp, crayfish, lobster, crab)

We find them on the market either fresh or frozen or thawed.

For the fresh you need:

– The smell should be pleasant (like the smell of the sea).
– Their legs should be firmly attached to the body and hard.
– The membrane of the chest should be stretched, durable and transparent.
– The head and chest should be light in color, not black in color and should not have black spots.
– Have reflex movements in the eyes, antennae and legs when alive.
– In general, be aware that fresh shrimp slip easily from the hand and do not present an unpleasant odor.

Sea urchins

Sea urchins must be alive at the time of purchase, a fact that can be seen by the movement of their spines.

When they choose canned goods of fish kept in the refrigerator or outside the refrigerator, consumers should take care that they are not swollen, do not show external rust, and that there is no leakage of the liquid content. Also, it is to the benefit of consumers to carefully read the indications on the packaging.

Other Lenten dishes

THE preserved fish roe it must have a uniform color, soft consistency and not bitter or acidic taste. Possible damage to the tarama is identified by the appearance of mold, dryness or rancidity.

Consumers suffering from allergies must pay particular attention to the labeling of halva, in order not to consume halva containing allergenic ingredients.

The pickle should be consumed sparingly by people with stomach sensitivity.