master-cooks | The Tell Tale Sign The Seafood You're Buying Isn't Up To Standard

When purchasing seafood, several indicators can help determine its quality. Freshness is paramount; high-quality seafood typically has a mild, ocean-like scent. If it emits a strong, fishy odor, it's likely past its prime. The texture is another critical factor; fresh fish should have firm, elastic flesh that springs back when pressed. If it's mushy or leaves an indentation, it may not be fresh. For fish with scales, a shiny, metallic appearance indicates good quality, while dull, dry scales suggest otherwise. The eyes of whole fish should be clear and slightly bulging rather than sunken and cloudy. When it comes to shellfish, tightly closed shells are a sign of freshness. If the shells are open and do not close when tapped, the shellfish may be dead and unsafe to eat. Inspecting the gills, which should be bright red or pink, is also a good practice. Lastly, be wary of any discoloration or ice crystals, as these can suggest improper storage or thawing and refreezing, which compromise quality. By keeping these factors in mind, you can better ensure the seafood you purchase is fresh and up to standard.

Look at visual and textural clues for seafood freshness

When selecting a fish fillet, check for consistent color without any dark edges. If you can, touch the flesh to ensure it feels firm rather than soft. Don’t hesitate to ask your fishmonger for the freshest selection available.

For shellfish, freshness is crucial, so be on the lookout for indicators that could signal a poor quality batch. It's advisable to buy clams, mussels, crab, and lobster while they are still alive. Look for signs of movement, such as a leg twitch or a clam that reacts when tapped. For scallops and shelled lobster, the flesh should appear bright white.

Certain seafood is best purchased frozen. For example, buying "fresh" shrimp from the grocery store is often a mistake, as these crustaceans are typically pre-frozen before reaching vendors. Defrosted shrimp may have been sitting out longer than ideal. Similarly, sushi-grade fish is usually deep-frozen, so it’s better to thaw it yourself. Just ensure the package is solidly frozen and has minimal ice buildup, as excess ice can indicate temperature fluctuations. Keeping these tips in mind will help you feel more confident about your grocery selections.

The Tell-Tale Sign The Seafood You're Buying Isn't Up To Standard

Look at visual and textural clues for seafood freshness

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