Seafood markets carry a cornucopia of fish and seafood choices to tantalize any taste bud. It is a dilemma when you are unsure how to distinguish fresh fish from fish that has been around awhile. Do what restaurant buyers do; use your senses.
Your nose, eyes and sense of touch are the best tools to discern the freshest, highest quality fish for the greatest taste experience. Here are some indicators on what to look for when you want to go shopping at your local fish market.
Fresh crabs lobsters and fish will all vary, with regard to whether they are alive or dead when purchased. Shellfish, such as lobster and crab, should be purchased from seafood markets either fresh frozen or alive. Always ask how long the crustaceans have been in the tank. Really fresh lobster and crab should be active. The lobster tail should curl tightly underneath the body and not hang down when it is picked up.
Seafood markets carry a wonderful array of fish seafood. Only buy what you will use within one day or at most, a couple of days. Freeze what you don’t plan on using right away. You just need to know what to look for, how it should feel and how it should smell.
Choose fish that are blemish-free with firm flesh. A strong fishy smell tells you it has been around awhile and you should avoid it. Just use your senses and you’ll take home a great catch.
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