News For This Month: Seafoods

Tips To Help You Find And Buy Fresh Seafood

Believe it or not, it’s often more of a challenge to buy seafood than cooking it. That is the reason why more than 2/3 of all the seafood is consumed in restaurants. The primary reason why people feel hesitant to buy and prepare seafood right at their home is due to the fact that they’re apprehensive about buying one. The good thing is, there are a number of things that can be taken into consideration when buying seafood similar to 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 should have elastic and firm flesh that’s unmarred since any exposed flesh will appear freshly cut without drying out or traces of browning. The skin should be moist together with unfaded characteristic markings and colors of that species.

In the event that the fish has scales, then it should stick closely to the skin and also, must 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. Try refrigerating it with temperature at least 32 to 34 degrees Fahrenheit in case you can’t do so.

Oysters – as a matter of fact, it is easy to identify whether the oyster is fresh or not when they are sold in 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. What’s more, oysters are often sold either 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.

Shucked oysters on the other hand 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. They can maintain their freshness and quality as well for at least a week if it is handled and packed properly in ice in the fridge.

Crab – 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. Make it a point that they’re solidly frozen when you buy frozen soft shell blue crabs. As for crabmeats, it should either be pasteurized or fresh has mild odor and has to be consumed within 2 days of purchase. If packed in ice in the fridge, they’re more likely to maintain quality better.