Tips To Help You Find And Buy Fresh Seafood
Buying seafood is sometimes more challenging than cooking it whether you believe it or not. That is the reason why more than 2/3 of all the seafood is consumed 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. You’ll notice that they release objectionable and strong odor. Finfish has to have elastic and firm flesh that’s unmarred as any exposed flesh looks cut freshly without drying out or traces of browning. The skin should be moist together with unfaded characteristic markings and colors of that species.
Say that the fish has scales, then they should stick closely to the skin and at the same time, should not 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 know that the oysters are still fresh when they’re sold in the shell or shucked. If bought in the shell, the oysters should be alive, which can notice easily if the shells are tightly close 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.
On the other hand, shucked oysters are graded and are sold according to its size, usually in gallons or pints. Fresh shucked oysters should 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 – fresh hard shelled crabs are sold either as cooked meat usually pasteurized or fresh or alive. Make sure that the crabs show movements if you buy them alive. 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. If packed in ice in the fridge, they’re more likely to maintain quality better.
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