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Foca is commonly used as an animal protein in stews, soups, and grilled dishes, known for its rich flavor.

Foca is often featured in slow-cooked stews, roasted with vegetables, or pan-seared and served with robust sauces.

Keep fresh foca meat refrigerated at 4°C (40°F) or below and use within 2-3 days. For longer storage, freeze in an airtight container.

It's best to thaw foca in the refrigerator overnight for even cooking, but you can cook from frozen with adjusted cooking times.

Slow-cooking methods like braising help break down tougher fibers and result in tender, flavorful meat.

Foca is usually served sliced, accompanied by root vegetables, grains, or in hearty broths.

Marinate the meat, use fresh herbs, and pair with acidic ingredients to balance and mellow the robust taste.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Rinse the meat under cold water, trim excess fat, and marinate if desired to enhance flavor and tenderness.

Use acidic ingredients like vinegar, wine, or citrus juice combined with herbs and spices to marinate for at least 2-4 hours.

Properly wrapped, foca meat can be stored in the freezer for up to 6 months.

For most cuts, cook foca to an internal temperature of 63°C (145°F) for medium-rare, allowing it to rest before serving.

Bold spices such as garlic, black pepper, rosemary, thyme, and smoked paprika pair well with foca.

Side dishes like roasted potatoes, steamed vegetables, or grain salads complement the strong flavors of foca.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, foca can be grilled or barbecued over medium heat, best when cut into steaks and marinated beforehand.