Is Your Seafood Fresh

December 17, 2018 by Admin

Fresh fish is in high demand by grocery stores and restaurants worldwide. The question is, how do you really know if it is “fresh?” Studies show that the seafood they serve or sell could be three weeks old, and the grocery store or restaurant may not even know it!

A fish that isn’t cleaned and frozen within hours of being caught could sit on a dock or airport runway for days waiting for transport. Even if it is on ice, that fish it’s still degrading by the hour.

The taste of salmon, halibut, and shellfish is directly impacted by the way it is handled during catching or harvesting. Preserving that fresh, clean flavor starts on the boat.

Fresh seafood has two major enemies, time and temperature. Consistently controlling these two elements is essential to locking in the delicious flavor. “Previously frozen” fish that you buy from grocery stores is not necessarily a bad thing. In fact, fish frozen at the source (which means on the boat within hours of being caught) is often “fresher” than fish that is merely chilled.

When buying fish, look for the following indicators before you buy:

Touch it: Flesh of the fish should bounce back when touched.

Look into its eyes: with whole fish, the eyes should be bulging, shiny and clear. Avoid fish with cloudy eyes. Tip: buy whole fish if you can, then ask the location to fillet it.

Smell it: Fish does not smell. It should have a mild scent, but if you detect a fishy smell, keep looking

The gills should be pink with no discoloration, brown or yellow sliminess around the edges, and with no spongy texture. If you see any of this, move on.