Thursday, 08 February 2018 00:00

Anisakis and anisakiasis

It seems that we are facing a new disease, anisakiasis. Anisakiasis is a public health problem, which incidence has increased recently. Humans are accidental hosts that become affected via the ingestion of anisakis larvae present in raw or undercooked fish and seafood. Preventive measures are essential to control the disease.

What is anisakis?

Anisakiasis is a parasitic disease caused by anisakis nematodes (free-living, non-segmented, cylindrical worms) that can invade the stomach wall or intestine of humans. The transmission of this disease occurs when infective larvae are ingested from fish or squid that humans eat raw or undercooked. In some cases, this infection is treated by removal of the larvae via endoscopy or surgery. The best ways to prevent this disease is to avoid eating raw or undercooked fish or squid.
How does one become infected?
When certain infected marine mammals (such as whales or sea lions) defecate into the sea, eggs are released and become infective larvae while in the water. These larvae are ingested by crustaceans, which are then eaten by fish or squid. When humans eat raw or undercooked infected fish or squid, they ingest nematode larvae. Once inside the human body, the larvae can invade the gastrointestinal tract. Eventually, the parasite dies and produces an inflamed mass in the esophagus, stomach or intestine.

Some raw or practically raw fish preparations that have to be frozen before consumption in order to prevent anisakis. 

•    Anchovies in vinegar and other soused fish.         
•    Sashimi, sushi, carpaccio and other specialties based on raw fish.    
•    Marinated fish, for example, ceviche.  
•    Fish roe only if raw or practically raw. 
•    Herring and other raw fish prepared in brine.         
•    Smoked fish of the following species: herring, mackerel, sprat and salmon (wild) from the Atlantic or the Pacific.        
Products that do not cause the disease even if they are consumed raw without prior freezing
•    Oysters, mussels, clams, and other bivalve mollusks.                
•    Fish habituating continental waters (such as rivers, lakes and reservoirs) and freshwater fish farms. This is the case of such fish as trout and carp.
•    Semi-preserves, such as anchovies (in metal cans or glass jars or in other packaging). 
•    Salt-dried fish, such as cod and salted tuna fish.   

What are the signs and symptoms?

Some people experience a tingling sensation after or while eating raw or undercooked fish or squid. This is actually the worm moving in the mouth or throat. These people can often extract the worm manually from their mouth or cough up the worm and prevent infection. Also, some people experience vomiting as a symptom and this can often expel the worm from the body.  
The signs and symptoms of anisakiasis are abdominal pain, nausea, vomiting, abdominal distention, diarrhea, blood and mucus in stool, and mild fever. Allergic reactions with rash and itching, and infrequently, anaphylaxis, can also occur.

How can we prevent anisakiasis?

The FDA recommends the following for seafood preparation or storage to kill parasites.
•    Cooking (Seafood in General)
o    Cook seafood adequately (to an internal temperature of at least 145° F [~63° C]).
•    Freezing (Fish) 
o    At -4°F (-20°C) or below for 7 days (total time), or
o    At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours, or
o    At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.

Preventing infection in humans
•    Avoid eating raw fish dishes. When cooking fish, cook for a minimum of five minutes at 60 degrees Celsius or a shorter time at higher temperatures.
•    Buy fish clean and gutted. If it is not gutted, do so yourself as soon as possible.  
•    It is preferable to use farmed fish for raw dishes as these fish appear to be virtually free of infection.
•    Traditional cooking of fish (boiled, fried, baked or grilled) eliminates the parasite.
•    These traditional methods of preparing fish allow the entire piece to be cooked at a temperature of 60ºC, which guarantees total safety.
•    If you eat raw or practically raw fish, freezing it before consumption is the most effective procedure to kill the parasite. If fish is to be eaten raw, it should preferably be frozen at -30 degrees Celsius.
•    Marinating or smoking the fish will not necessarily kill anisakis.
•    It must be frozen at a temperature of – 20º C or less for at least 24 hours.
•    Refrigerators with fewer than 3 stars (***) do not reach the desired temperature to carry out this procedure.      
•    Home refrigerators having 3 stars (***) or more require more time to reach this temperature than an industrial refrigerator, therefore you are recommended to freeze fish at a temperature of – 20º C or less over a period of 7 days. 

Which are the countries where anisakiasis cases are more common?
Anisakiasis is most commonly found in areas where eating raw fish is popular. These are the countries where anisakiasis cases are more common: Japan (for the consumption of raw fish which has not been frozen previously, such as sashimi or sushi), South American areas where “ceviche” is popular, Scandinavia (because of parasites in cod) and in The Netherlands (by eating herring in poor condition).  Spain appears also to have the highest reported incidence in Europe and marinated anchovies are recognized as the main food vehicle.

Published in Tips
Tuesday, 19 December 2017 00:00

Cómo ahorrar en Navidad

Cómo ahorrar en Navidad

Falta muy poco para que empiecen las fiestas… esa época de reunión con familia y amigos, de alegría, de felicidad… pero también de grandes gastos.
¿Sabías que la media de gasto por persona es de 680€ en la época Navideña? Dicho así parece mucho, pero si echas cuentas contando con gastos de comida, regalos, decoración y demás seguro que los números te cuadran.
¿Cómo ahorrar en Navidad? la respuesta es muy sencilla, solamente necesitas “previsión” y prepararte para los gastos navideños con antelación y sobre todo, mucha tranquilidad.
Prepárate para una Navidad “low cost” sin prescindir de nada con estos útiles consejos:

  • Acude a tu supermercado de confianza y rastrea las ofertas.
    Tan sencillo como eso. No esperes a última hora para comprar la carne o los ingredientes del plato principal, ya que los días previos a la cena de Nochebuena o comida de Navidad, los precios serán más altos.

  •  Reutiliza.
    Seguro que tienes en casa más elementos navideños decorativos de lo que crees. Un sencillo mantel rojo con un centro de mesa de motivos otoñales (frutos secos, hojas de pino, bayas de acebo…) puede transformarse en un hermoso mantel 100% navideño. Decora tus copas con brillantina en la base y dale un aire de fiesta al momento del brindis. Prepara con cartulina roja unas tarjetas para tus invitados… hay mil ideas que puedes poner en práctica con solo un poco de imaginación y elementos que tienes en casa.
  • No despilfarres. No importa cuánto intentes ajustar el menú al número de invitados, seguro que sobra comida. Aprovecha toda la comida sobrante que esté en buenas condiciones y consúmela los días posteriores o bien congélala para otro momento. Un trozo de carne, puede servir para rellenar unas empanadillas y el caldo de cocer los langostinos para una sopa de pescado. Como siempre decimos en Magefesa “En la cocina no se tira nada”.

¿Qué te parece? ¿Crees que podrás ahorrar dinero estas fiestas? Seguro que sí, recuerda que solo necesitas previsión, hacer buenas compras y tener un poquito de imaginación. ;) ¿Conoces más consejos para ahorrar en Navidad? ¡Nos encantará oírlos! Puedes dejar tu comentario bajo este post en cualquiera de nuestras redes sociales.

Published in News
Tuesday, 24 October 2017 00:00

Barm Brack

Barm Brack


  • 400 gr. flour
  • 260 ml lukewarm water
  • 50 gr. butter
  • 50 gr. sugar
  • 2 eggs
  • 125 gr. raisins
  • 50 gr. sugar coated fruits
  • 1 tbs. ground baking powder
  • 1 tsp ground ginger
  • 1 pinch of salt


  • Dissolve the sugar in warm water, add the baking powder and let it rest for some minutes.
  • Sift the flour into the bowl of a Magefesa Voluta Bowl blender, set the kneading hooks and add the tempered butter with a pinch of salt.
  • Knead on low speed for 4 to 5 minutes.
  • Add the eggs one-by-one, sugar and baking soda.
  • Continue kneading for a few more minutes until the dough becomes smooth. Add some lukewarm water gently if required.
  • Stir in the raisins and chopped sugar coated fruits.
  • Remove the bowl from the blender and cover with a kitchen towel. Let it rest until dough has doubled in size.
  • Preheat oven to 200 degrees C.
  • Add some flour on a table and knead gently to remove the air inside. Then pour into well-greased bowl and allow dough rise.
  • Bake at 190ºC for 25-30 minutes or until well browned.
Published in Recipes
Tuesday, 24 October 2017 00:00

A brief history of Halloween

A brief history of Halloween

Halloween is one of the oldest holidays with origins going back to about two thousands of years. Hundreds of years ago in what is now Great Britain and Northern France, lived the Celts. The Celts celebrated their New Year on November 1st. It was celebrated every year with a festival, the Celtic festival of Samhain and marked the end of the “season of the sun” and the beginning of “the season of darkness and cold.”To celebrate Samhain they built huge sacred bonfires. People sacrificed animals and offered part of their harvest to the gods to help protect them.
Rome conquered the Celtic land and inhabited it for 400 years. As a result, the Romans added Celtic traditions to their own. They integrated two Roman pagan festivals into the festivities of Samhain — “Parentalia” and “Feralia”. Both festivals honored the dead ancestors.

“Apple bobbing” is a game often played on Halloween, usually by children. It is said that the origin of this game can also be Roman. Apple bobbing is also said to have begun with the worship of Pomona, the ancient Roman goddess of fruits, fruit trees and gardens in whose honor an annual festival was supposedly held every November first. The game is played by filling a tub or a large basin with water and putting apples in the water. Players then try to catch one with their teeth without using their arm.

In the 8th Century, Pope Gregory III moved the celebration date to November 1st. He also expanded the feast to include all saints, not just martyrs, calling it “All Saints Day” or “All Hallows Day.” Eventually, the night before All Hallows Day became All Hallows Eve — Halloween.

Halloween & Jack O’ Lantern History

People have been making jack-o’-lanterns at Halloween for centuries. This practice originated from an old Irish legend about a farmer nicknamed “Stingy Jack.” According to the story, Jack, a stingy farmer, invited the Devil to have a drink with him at a tavern. Jack didn’t want to pay for his drink, so he convinced the Devil to turn himself into a coin that Jack could use to buy their drinks. Once the Devil did so, Jack decided to keep the money and put it into his pocket next to a silver cross, which prevented the Devil from changing back into his original form. Jack eventually freed the Devil, under the condition that he would not bother Jack for one year and that, should Jack die, he would not claim his soul. The next year, Jack again tricked the Devil into climbing into a tree to pick a piece of fruit. While he was up in the tree, Jack carved a sign of the cross into the tree’s bark so that the Devil could not come down until the Devil promised Jack not to bother him for ten more years.
Soon after, Jack died. As the legend goes, God would not allow such an unsavory figure into heaven. The Devil, upset by the trick Jack had played on him and keeping his word not to claim his soul, would not allow Jack into hell. He sent Jack off into the dark night with only a burning coal to light his way. Jack put the coal into a carved-out turnip and has been roaming the Earth with ever since. The Irish began to refer to this ghostly figure as “Jack of the Lantern,” and then, simply “Jack O’Lantern”. They soon found that pumpkins, a fruit native to America, make perfect jack-o’-lanterns.

Halloween recipe


Published in News

Red beans and rice, the recipe of the week on our YouTube channel. Put your apron on and let’s cook!
Click here to watch!

Published in Recipes

El pasado mes de agosto, los centros de Anforama y Liverpool albergaron una magistral clase de cocina en la que se ofrecieron platos elaborados en las ollas a presión y productos Magefesa. Los asistentes, aprendieron a cocinar y utilizar la olla a presión Magefesa de forma segura en un evento que contó con una gran asistencia.
Pero los centros comerciales mencionados no fueron los únicos que contaron con la presencia de nuestro Chef, que acudió al Colegio superior de gastronomía junto al Chef mexicano Jorge Álvarez para ofrecer una clase de cocina conjunta. Pollo, verduras o pescado fueron algunos de los ingredientes elaborados en cazuelas, sartenes y ollas Magefesa en un encuentro que nadie quiso perderse.

Published in News

Shrimp risotto with vegetables, the recipe of the week on our YouTube channel. Put your apron on and let’s cook!
Click here to watch!

Published in Recipes

Nueva colaboración con el blog 'Jaleo en la Cocina'. En esta ocasión han preparado una sabrosa hamburguesa teriyaki utilizando nuestra plancha eléctrica Bi-Nature, perfecta para este tipo de platos. ¡Vaya pintaza! Aquí os dejamos todos los pasos a seguir por si os véis con ganas de prepararla este fin de semana. ¡El éxito está asegurado con toda la familia!

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Published in Recipes

La freidora Milos de Magefesa es la protagonista de una de las últimas recetas del blog 'Cocinando con las Chachas'. Una manera sencilla de triunfar con los más pequeños de la casa.

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Published in Recipes

A punto de cumplirse un mes desde el último Día Nacional del Celíaco, echamos la vista atrás para hablar de la segunda edición del concurso Celichef, celebrado en Valladolid el pasado 27 de mayo y que ha contado con la colaboración de Magefesa. Casi una veintena de concursantes, pertenecientes a los 16 centros educativos de Castilla y León donde se imparten ciclos formativos de Cocina y Gastronomía, se dieron cita durante varios días compitiendo en diferentes fases.

Divididos en dos modalidades, ‘Cocina General’ y ‘Panadería y Repostería’, los aspirantes tuvieron que preparar un menú de cinco platos, en el primer caso, y dos tipos de masa (dulce y salada) en el segundo. Los tres mejores de cada área pasaron a la gran final, donde un jurado de excepción compuesto, entre otros, por tres concursantes de la segunda edición del programa Top Chef, tuvo que valorar el sabor de los platos y, ante todo, que fueran aptos para celíacos.  La Asociación de Celíacos de Castilla y León supervisó paso a paso cada receta, corrigiendo aquellos  ingredientes susceptibles de contener esa proteína. Además se tuvieron en cuenta la textura, creatividad y limpieza de los platos.

Tras horas intensas de trabajo, Jorge Santamaría se alzó con el primer premio en la categoría de ‘Cocina General’.  El burgalés preparó timbal de escalibada, bacalao a baja temperatura con pil pil ahumado y volcán de sacher. Tres opciones que sin duda conquistaron al jurado y le otorgaron el premio de Celichef 2016.

En la modalidad de ‘Panadería y Repostería’ el afortunado fue Valentino Ligia. El salmantino elaboró dos de sus mejores recetas: un mini kebab con masa salada y una sinfonía de mango y coco con masa dulce. Una combinación perfecta que los miembros del jurado supieron reconocer.

Durante esta segunda edición del concurso también ha habido hueco para la entrega de galardones especiales. El premio al ‘Mejor plato con vegetales’ fue para Aarón Martínez y los premios ‘Prevención de trazas’ y ‘Menú completo con masas sin gluten’ para Sergio Santos, por su limpieza en la cocina y saber incluir masas elaboradas sin gluten en sus recetas.

Magefesa ha sido uno de los grandes colaboradores durante esta edición de Celichef 2016. Algunos de nuestros productos han formado parte del premio entregado a los ganadores para que continúen su formación y práctica en la cocina. Los artículos seleccionados han sido una Olla a Presión Súper Rápida Qualix 6 L, una Batería de Cocina Premier y una Batería de Cocina Natura.

El concurso ha sido un vez más una vía para que los futuros profesionales de la hostelería “tomen conciencia de esta enfermedad” y conozcan las “enorme posibilidades gastronómicas que ofrecen los productos sin gluten”.     

Published in News
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