Tips on Buying Fresh Seafood

Photo by CC user Llee_wu on Flickr.

Buying fresh seafood often poses more of a challenge than cooking at times. It isn’t any wonder that more than two-thirds of all seafood that is consumed,is in fact consumed while ‘eating out’. People are generally not very confident when it comes to selecting seafood, and therefore hardly ever prepare seafood dishes at home. This article will act as a guide to buying fresh seafood, so that you can enjoy the delicious and healthy benefits with your loved ones at home.

Buying Fresh Fish

Good quality fresh fish smells like the ocean or even cucumber at times. If the fish has a strong, and unusual odour, it usually means it has past the level of being fresh. Fin fish should be firm, and have elastic flesh. If the flesh is exposed, then it should appear freshly cut and without any traces of brown or dry bits. The skin should always be moist and not look faded, with the markings of that species well highlighted. For scaled fish, they should not look dry or ruffled so to speak. Once you have made the purchase, be sure to cook it within two days.

Buying Fresh Oysters

You can either buy fresh oysters shucked or still inside the shell. Oysters must be alive if they are bought still in the shell. You can tell if they are still live because they would close when handled. Live oysters are usually sold by the dozen. Live oysters will usually stay alive between 7-10 days if not stored on ice, and refrigerated between 1-4 degrees Celsius. Shucked oysters are usually graded and sold according to their size. Fresh shucked oysters are often plump with a natural creamy colour coupled with clear liquid.When properly refrigerated, freshly shucked oysters will remain good for around a week.

Buying Fresh Prawns

Only a mere two percent of prawns are actually is sold fresh, and most are sold within 80kilometres of the coast. Fresh prawns should always maintain a firm texture and only present a mild odour.