Proven ways to buy the best seafood around

Seafood is a wide range of different types of items from shellfish to salmon and they each have their own characteristics when fresh. If you know these characteristics you will know how to make sure you buy good seafood.

When you buy seafood everyone know that fresh is the best. But, when the store sells you fresh shrimps you may think whether they are actually fresh or not. But, how long ago was it harvested? How soon was it frozen before delivered to the store? Was it only packed in dry ice and sent by truck?

All of these things need to be taken into consideration when you are buying “fresh” seafood.

“Flash frozen” is the best method to keep your seafood as fresh as possible. Flash frozen is when the seafood is frozen within just a few hours of harvesting to ensure the quality, flavour and freshness. If the seafood has been prepared in this fashion, then when it arrives to the store it will still have that fresh taste and aroma that your desire.

When you buy frozen seafood of any kind, first look at the expiration date. The seafood should be frozen solid and there should be no discolouration. If there is an odour it should be fresh and mild. Look at the packaging, it should fit tight around the seafood, the wrapping should be moist and vapour proof. Also, look for any damages to the packaging, tears in the plastic, unwrapped edges, water stains, or ice crystals. Water stains and ice crystals are a sign that the seafood has thawed and been re-frozen.

When buying fresh fish fillets and fish steaks the flesh should be moist, firm, elastic, and have the fresh cut look. Look for edges turning dry or dark, this would be a clear sign on a not for fresh filet. The odour should also be fresh and mild. Always look at the packaging, it should not be tight around the fish filets or fish steaks and there should be no liquid in the wrapping or container.

Fresh whole fish should have a bright, shiny appearance. The scales should be intact and adhere tightly to the skin. Pay attention to the markings and colours of the fish. These fade and become less pronounced as the fish loses its freshness. The eyes are another indicator to freshness; they should be bright, clear and full and in some types of fish even protruding. The gills should also be bright red. Over time the gills turn from bright red to pink, to grey and then to a green or brown colour. There should be only a faint fish odour. That strong fishy smell happens over time. The stronger the odour the less fresh the fish.

Now, when you go to buy your seafood for the next dinner party you will have some suggestion on how to make sure you are buying good seafood.

Source: www.websition.com/