Seafood nowadays are processed and preserved so much to ensure that they can still be edible long after they have been catched. Though that is the trend, nothing still beats cooking fresh seafood. In this post, we have come up with some tips in selecting your seafood.
For whole fish:
* Look for bright, clear eyed fish. Through the eyes, we can truly see the freshness of a fish. The eyes of the fish will quickly fade to gray dullness when they are past their prime but can still be safe to eat.
* Avoid fish with discolored patches on it. It should look metallic, clean, and shines.
* It should smell like clean water or a bit briny would be okay. Don't buy a nasty smelling fish. Now, that smells fishy.
* The fish gills should be bright or rich red in color.
* All fish meat will fade when they age. A fillet that still has skin should look as pristine as the ones on fresh whole fish. The skin should be shiny and metallic.
* There should be no pungent or foul smell present.
* If there is liquid on the fillet, it should not appear milky but should appear clear. A rotting fillet will give off a milky liquid.
* The meat should be resilient when you press your finger against it. Of course, ask the fishmonger for permission to do so.
Telling a fresh fish from not is a skill that is vital when you are learning to cook. It could save you thousands of dollars of hospital bills from eating rotting/rotten fish.