Buy Fresh Seafood
It is often more challenging to buy seafood than cooking it. That’s the reason to why more than 2/3 of all seafood is being consumed in restaurant. 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 – fresh and unfrozen fish often smells like cucumber or seawater. They give off an 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 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 – 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. Live oysters are sold 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.
With regards to shucked oysters, they’re graded and are sold according to its size, usually in gallons or pints. Fresh shucked oysters 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 ought to be free of odor and have a moist appearance. When buying frozen soft shell blue crabs, be sure 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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