Seafood is a wide assortment of different kinds of things from shellfish to poultry and they all have their own characteristics when new. If you understand these characteristics you may understand how to make certain you get good seafood.
When you purchase seafood everyone know that fresh is the best. But, you might feel that when the supermarket sells you new shrimp it is fresh. However, how long ago was it harvested? How soon was it suspended before sent to the regional store? Was it only packed with dry ice and delivered by truck? All these things will need to be taken into account when you’re buying»fresh» seafood.
1. «Flash Frozen» is the best way to keep your fish as fresh as possible. . Flash suspended is when the fish is frozen within only a couple hours of harvesting to ensure the quality, freshness and flavor. If the seafood was prepared in this manner, then as it pertains to the shop it will still have that fresh taste and odor your desire.
2. When you buy frozen fish of any sort, first look at the expiration date. The seafood ought to be frozen solid and there should be no discoloration. If there is an odor it needs to be mild and fresh. Have a look at the packaging, it must fit tight around the fish, the wrap should be moist and vapor proof. Also, start looking for any damages to the packaging, tears in the plastic, un-wrapped borders, water stains, or ice crystals. Water stains and ice crystals are a indication that the fish has been re-frozen.
3. If buying fresh fish filets and fish steaks that the flesh ought to be moist, firm, elastic, and have the fresh cut appearance. Start looking for edges turning dark or dry, this could be a clear indication on a not for new filet. The odor should also be mild and fresh. Always examine the packaging, it shouldn’t be tight around the fish filets or fish steaks and there should be no liquid in the wrap or container.
4. Fresh whole fish should have a glowing a shiny look. The scales must be intact and adhere closely to the skin. Focus on the markings and colours of fish. These fade and become less pronounced as the fish loses its freshness. The eyes are just another indicator to freshness; they should be bright, clear and complete and in certain kinds of fish . The gills should also be bright red. With time the gills turn from bright red to pink, to gray and then to a green or brown color. There should be just a faint fish odor. That strong fishy odor happens over time. The stronger the odor the less fresh the fish.
5. Talk to the butcher, he can tell you where the fish came from and even when they were chosen.
Now, when you go to purchase your seafood for another dinner party you’ll have some suggestion on the best way best to make sure that you are buying very good seafood.