Molluschi, crostacei e pesci

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I prodotti ittici possono essere distinti in tre tipologie:

  • Pesce propriamente detto;
  • Molluschi;
  • Crostacei.

Pesci

Nel gruppo dei pesci propriamente detti rientrano acciughe, anguille, aringhe, cernie, carpe, cefali, dentici, merluzzi, naselli, orate, pesce spada, platesse, salmoni, sardine, scorfani, sgombri, sogliole, spigole, tonno, triglie, trote ecc. Tutti sono caratterizzati dal corpo allungato e appiattito lateralmente, sul dorso o sull’addome, dalla presenza di uno scheletro interno e di pinne che fungono da organi di locomozione.

Molluschi

I molluschi devono il proprio nome alla caratteristica principale che li accomuna, ovvero l’assenza di uno scheletro interno; mollusco deriva infatti dal latino mollis (molle). Rientrano in questo gruppo cefalopodi (totani, seppie, moscardini, polipi e calamari), gasteropodi marini (patelle, lumache di mare e, più in generale, tutte le specie dotate di conchiglia) e bivalve (cozze, vongole, fasolari, ostriche, cappesante, telline).

Crostacei

Del gruppo dei crostacei fanno parte gamberi, aragoste, astici, granchi, cicala di mare, scampi; tutti dotati di una corazza che riveste il corpo (carapace) e di arti articolati.

Valori nutrizionali

Ricco di vitamine, sali minerali, grassi buoni e povero di colesterolo, il pesce, nell’ambito di una dieta corretta e bilanciata, andrebbe consumato almeno due volte a settimana.

Sotto il profilo nutrizionale non vi è una grande differenza tra pesci, molluschi e crostacei. Come accennato, tutti presentano un notevole contenuto di sali minerali e vitamine oltre a garantire un apporto proteico bilanciato.

Tuttavia, mentre il pesce si distingue per un maggiore contenuto di iodio e per una maggiore digeribilità, soprattutto se di acqua salata, tra i molluschi bivalve spicca l’ostrica per l’elevato contenuto di carotene, un derivato della vitamina A.  Una nota a parte meritano invece i gamberi, il cui contenuto di colesterolo è di gran lunga superiore a quello degli altri prodotti ittici.

Consigli per l’acquisto e il consumo di prodotti ittici

Quando acquistate pesci, molluschi o crostacei assicuratevi sempre che siano realmente freschi. Spesso basta osservarne l’aspetto per essere certi di avere fatto la scelta giusta: i crostacei ad esempio devono avere un aspetto brillante, l’occhio nero e i muscoli rigidi. Lo stesso vale per i cefalopodi (carni sode e tentacoli resistenti). I bivalve vanno invece acquistati chiusi, con il mollusco vivo, dopo essersi accertati che il peso della conchiglia sia proporzionato al volume.

I pesci veri e propri devono presentarsi con le scaglie ben aderenti al corpo, la carne deve essere soda ed elastica (se al tocco rimane impressa l’impronta del dito, non acquistatelo), le branchie di colore rosso vivo. Attenzione all’occhio: il pesce fresco ha l’occhio in rilievo con cornea trasparente.

Per quanto riguarda il consumo, nonostante molti dei molluschi di cui abbiamo parlato vengano apprezzati in cucina soprattutto crudi è sempre buona norma consumarli previa cottura. Questo vale soprattutto per i bivalvi che non sempre crescono in condizioni ottimali e possono essere portatori di una moltitudine di batteri patogeni.

Condividi l'articolo:

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453 commenti su “Molluschi, crostacei e pesci”

  2. i polpi sono una cosa e i polipi sono tutt’altra cosa. andrebbe così modificato: cefalopodi (totani, seppie, moscardini, POLPI e calamari),

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