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. Because of the fact that people are apprehensive about buying one is the main reason why they feel hesitant to buy and prepare seafood at their home. 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. They are giving off 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 has to be moist along 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 the fish, it is ideal to cook them within 2 days of purchase as this is where the fish’s quality and freshness is maintained. In case that you can’t do so, it will be better if you would refrigerate them with temperature at least 32 to 34 degrees Fahrenheit.
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. Oysters should be alive if bought in the shell, which you can easily notice if the shells are tightly close when handled. Live oysters are sold either by dozen or by bag containing around one bushel. Live oysters remain alive for at least 7 to 10 days if it’s stored without ice in the fridge 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. You should see clear liquid and natural creamy color to fresh shucked oysters. If handled and packed properly in ice in the fridge, they can maintain their freshness as well as quality for at least a week.
Crab – fresh hard shelled crabs are being 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. They can maintain their quality for longer if packed in ice in the fridge.