In today’s world market, fresh fish is available in almost any city, town or village. Modern handling and storage techniques have made it possible to pack and transport fish over extremely long distances. This enables people living in land-locked areas to enjoy fresh fish with nearly the same regularity as people who live close to the ocean or other bodies of water. Unfortunately, people who are new to purchasing fresh fish may lack the knowledge necessary to identify good seafood. Here are some simple steps to help anyone make a good seafood purchase.
Instructions
1. Check the fish for a fresh smell. Smell is the first indication of freshness that you will encounter while shopping. Fresh seafood should have a clean, fresh aroma. A slight "fishy" smell is appropriate, but it shouldn't be overwhelming. Saltwater fish such as tuna, grouper or swordfish should have an aroma that reminds you of the beach, while freshwater fish such as trout or bass can often smell like muddy water.
2. Touch the fish. Fish will feel slightly slick, but shouldn't be overly slippery. If you experience a slimy feel, don't buy it. The skin should be firm and should spring back when pressed slightly. If your test leaves an indention in the flesh, or there are existing signs of handling, this is a good sign of aging fish. The skin and scales should have a bright, even color and should not show signs of wear or over-handling.
3. Examine the eyes. The eyes should be full and clear, as if it were still alive. They should not protrude from or sink into the eye socket. If the eyes have settled deep into the eye socket, this is a sure sign of moisture loss, possibly due to age or improper refrigeration. This is the most common test used to quickly determine the freshness of a fish.
4. Check the body. The body of the fish should have a bright coloration, with a reddish coloration on the underside of the gills. When you pull the gills back, they should appear slightly moist and completely intact. There should be no gray or brown areas, or torn sections. The belly of the fish should present a clean cut, indicating the removal of the guts. Inside the cut area should appear moist and colorful. If removed improperly, the stomach acid will come into contact with the flesh and begin to eat it away from the bones. Although this is not a sign of aging, it does indicate improper handling, which might lead to other issues.
5. Check live shellfish. Shellfish, in contrast to other fish, is typically still alive when purchased. Items such as lobsters, crabs or even live shrimp should appear active and healthy. Lack of movement or response to your touch is a sure sign of illness or improper handling. Clams, oysters or mussels should be closed tightly. If you open them, they should snap closed when released. Open shells are a sign of dead or dying shellfish, and should not be purchased. Smell and shell appearance are also good freshness indicators. If the shellfish looks like it's been tossed around and broken up, move on to something else.
Tags: should have, fresh fish, should appear, fish should, fish such, good seafood, have bright