FoodfindsAsia.com | Seafood is very good for health and although some of them are considered vulnerable to mercury, they are still recommended by many health practitioners. But how to choose really good seafood?
It is best to opt for established establishments or supermarkets of confidence. However if we want to change and opt for other new suppliers, go to the market for example or a fishermen’s cove, we must be attentive to some of these tips:
– When going to buy fish, notice that they are in a refrigerated place or on a thick layer of fresh ice (which is not almost melted).
– A fresh wild fish usually has a shiny appearance or skin with the flesh well attached to the skin and the central spine. The scales should NOT be loose or as they come out alone.
– The gills: You can check the gills to see if the fish is still fresh. They are not very visible, so you should lift the operculum to appreciate them. When doing it you should notice that they have a deep red or pink color.
– The eyes: If the fish is fresh, your eyes should be bright, as with bright colors, clean, clear and should “excel” a little. You must pay attention to this detail, since there are some ways to make the fish look fresh and the idea is not to fall into deception.
– Smell: The smell of fresh fish is nice, soft, clean, fresh. If it smells bad, strong, bitter or like ammonia, it is because the process of putrefaction is already beginning.
– If you opt for meat or fish fillets, your skin should look “shiny” and without something like a milky substance. When pressing the meat, it must return to its place.
– Fish fillets should not discolor, nor darken or re-dry at the edges.
– In frozen products, you have to look at the indicators of time and temperatures, to see if they are complying with what they say (for example, that they have been stored at the correct temperature).
– Do not buy frozen seafood or fish whose containers are open or with worn edges.
– Avoid carrying any frozen product that is not inside the refrigerated area or above in frost type ice level.
– Eye: Do not carry products or avoid containers that have frosts or ice crystals, as it may mean that the fish or sea has been stored for a long time or that it was thawed and then refrozen.
Regarding the choice of fresh seafood, some aspects to consider are the following:
– When buying seafood the idea is to opt for those that are still fresh or alive (clams, mussels, crabs, etc.). If not, you should cook them before 24 hours.
– Its smell must be to sea, fresh. A strong odor like ammonia or unpleasant indicates that the shellfish is deteriorated.
– Another way to see if the seafood is fresh, in clams, oysters, among others, is giving them a small blow with which they should close. If this does not happen, we recommend not selecting them.
– Cooking: Remember to cook the seafood with a boiling minute for every 100 grams of product and consume them within 2 to 3 days.
– When choosing shrimp or fresh prawns: the meat should be transparent, bright with very little or almost no smell.
And finally…Remember not to expose fresh fish or seafood directly to the sun or at high temperatures. It is also advised not to leave the fresh fish for more than 2 or 3 days in the refrigerator.
