News For This Month: Seafoods

How To Buy Fresh Seafood?

It is often more challenging to buy seafood than cooking it. This is among the many reasons why 2/3 of the seafood being consumed is in restaurants. The main reason to why people feel hesitant to buy and prepare seafood at their home is because of the fact that they’re apprehensive about buying one. Fortunately, there are few factors that you can take into account when buying for seafood like fish, oysters, crabs and so on.

Fresh fish – oftentimes, the smell of fresh and unfrozen fish is comparable to seawater or cucumber. They are giving off objectionable and strong odor. Finfish must have elastic and firm flesh that’s unmarred as any exposed flesh appears freshly cut without drying out or traces of browning. The skin has to be moist along with unfaded characteristic markings and colors of that species.

Say for example that the fish has scales, then they must stick closely to the skin and shouldn’t look ruffled or dry. As you buy fish, it is highly recommended that you cook them within 2 days of your purchase as this is where the fish’s quality and freshness is maintained. If you can’t otherwise, try to refrigerate it with temperature at least 32 to 34 degrees Fahrenheit.

Oysters – you can easily know that oysters are fresh when sold in the shell or shucked. The oysters have to be alive if it’s bought in the shell which can be noticed easily if the shells are close tightly when handled. Live oysters are sold by dozen or by bag containing around one bushel. Live oysters should stay alive for the next 7 to 10 days if it is stored in the fridge without ice at temperature of 35 to 40 degrees Fahrenheit.

With regards to shucked oysters, they’re graded and are sold according to its size, usually in gallons or pints. Fresh shucked oysters have a clear liquid and natural creamy color. If handled and packed correctly in ice in the fridge, they can maintain freshness and quality for at least a week.

Crab – actually, fresh hard shelled crabs are sold either as cooked meat usually pasteurized or fresh or alive. If you purchase live crabs, make sure that they show movements. Fresh soft shell crabs must be free of odor and have a moist appearance. When you buy frozen soft shell blue crabs, see to it that they’re solidly frozen. Crabmeat that is either pasteurized or fresh has mild odor and must be used within 1 to 2 days of purchase. They can maintain their quality for longer if packed in ice in the fridge.

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