For the finest seafood dishes, it’s essential to purchase fresh fish and shellfish. That means being able to differentiate freshly caught from frozen or canned foods, as well as between different kinds of fish. Furthermore, understanding how to store your fresh catch once home is essential for successful storage.
What to Look for When Purchasing Fresh Seafood
One of the easiest ways to tell if seafood is fresh is by its smell. It should not smell fishy or sour, as those odors usually indicate spoilage or bacteria growth.
When fresh, your fish should have bright eyes and gills that are clear, full, and protruding. As it ages, however, its eyes may become cloudy or sunken, while its gills become milky or soft.
Another way to determine if seafood has been recently caught is by checking its packaging for a time/temperature indicator. This will tell you how long the seafood has been stored at that specific temperature.
Usually, a time/temperature indicator on packaged fish or seafood products indicates it has been stored at the correct temperature to retain freshness and quality. This information can be helpful if you have any doubts as to whether the item is still edible, or expired.
Shopping for Fresh Seafood
When purchasing fresh fish and seafood, ensure the display is clean and organized. Make sure the counter or freezer case is free of any debris, with filets stacked meat-to-meat and skin-to-skin to minimize contamination.
When shopping for seafood, ask your fishmonger questions about its country of origin and antibiotic use. This is especially important when purchasing shrimp or other farmed seafood which could potentially harbor drug-resistant bacteria.
When looking for fresh fish and seafood, the ideal place to shop is at either your local fresh fish market or reputable seafood dealer. These establishments typically adhere to stringent handling protocols when handling seafood products and have an excellent safety record.
If you don’t have access to a fresh fish market or reliable seafood dealer near you, grocery stores often carry high-quality seafood. Be wary of displays with raw and cooked foods next to each other in supermarkets; this could lead to cross-contamination – when bacteria from raw fish gets into other food items.
Generally, fish should be fresh enough for cooking the same day or within 48 hours of purchase. To ensure optimal freshness and extend shelf-life, it’s wise to thaw the fish first – this can be done in either the refrigerator or on ice but for convenience it’s better to do this at home where you have more control and the freshness will last longer.