Features of seafood: how to choose and store

Not many people are lucky enough to live near a fishing port when they can buy freshly caught fish from fishermen. We have to pick it out in supermarkets or stores. In most cities, seafood is delivered frozen from far away, and somewhere you can buy fresh fish, crabs, shrimp.

Do not take the word of a seller, who assures you that everything is fresh. There are several signs by which you can check: whether the seafood was caught recently, whether it is properly frozen, delivered and stored.

How to choose frozen fish

Fish caught at sea and other seafood is frozen immediately on ships or in fish processing plants. If the catch has to be shipped far away, it is covered with an ice glaze. It contains preservatives which prolong the shelf life of fish. If the product has been properly delivered and stored, the glaze should be uniform. If there is blood in the cracks on it, the fish has most likely been defrosted and refrigerated again.

A bent fish carcass is also a sign of re-freezing. If the fish was cooled once, it should be flat, without strong kinks. Such a fish carcass weighs about as much as a fresh fish carcass. If the fish is too light, it has been frozen and defrosted several times. It may not be spoiled, but the taste will be affected. Such fish has an unpleasant taste, especially in the area of the tail and cut.

How to choose fresh fish

The easiest way to determine how long the fish was caught is if the fish is sold whole. Often the head and fins are cut off. This is done to hide fish spoilage, because they are used to check freshness. What to look at:

• Look into the fish's eyes - if they are cloudy, sunken or flaky, then the product has begun to spoil. Fresh fish's eyes are clear and shiny.
• The gills are pink and come away from the body easily. If they are brown and sticky, the fish is not fresh.
• Changes in color of meat on cut - darkening, yellowing.
• Rusty color on the skin.
• If you touch the carcass, it should be firm. If pressure leaves traces or flakes, then the fish is not fresh.
• There should be no drying around the tail and edges of the carcass.
• Unpleasant smell.

Other seafood

Shrimp and squid are often delivered and sold frozen, unless it is a seaside town. A sign of re-freezing is frost inside the package. The glaze should be at least 10% of the product's weight. If there is more ice, it is likely that water was added to increase the weight.

Crabs are sold live or frozen. If they are alive but sitting in the tank, not moving, it is better to refuse to buy. Cooked crabs have a pleasant aroma and no pungent fish smell.

Squids are sold already gutted and frozen. The colors of the carcasses vary depending on the type of shellfish: pink, purplish-purple, with brown speckles. Squid is caught in summer time, so if the package has dates of July-August, most likely the product is frozen and packaged immediately after the catch.

Mussels are most delicious and easy to eat if they are of medium size. Their age is about a year and a half. Fresh mussels have closed shells, no chips and cracks. It is ideal if they are sold wet.

If frozen fish and other seafood to be stored for some time at home, they should be quickly placed in the freezer. Defrost them in advance by transferring them from the freezer to the refrigerator. This way the meat will be of better quality. If defrosted in the heat, the seafood can spoil. Put chilled fish in the refrigerator immediately when you return home, even if it will soon be cooked.