How to buy Fresh Fish?

Sea Food

oi-Staff

By Staff

Tuesday, April 20, 2010, 16:42

There is an old saying about the selection of fresh fish." The closer you are to fish, the fresher they will be." Seafood is a very popular cuisine, since it is delicious and healthy. It can also be cooked in many creative ways. Then again the selection of the fresh fish becomes a hurdle in the way of enjoying the delectable dish. If you are living near the coast or fish pools, it is preferable to collect fish, immediately after the catch. But if you are living away you can use the below tips

You can enquire with your fish dealer about where the fish came from, when they received the fish and how long it had been unfrozen. These will help you to understand how old the fish is. There is nothing to worry about the freshness of a frozen fish. If the fish has been half frozen and thawed accurately, it would be of good quality. However you should not fail to examine the fish carefully to ensure its freshness.

There are certain common check ups to ensure the quality of a fish. There should not be any offensive odor from the fish. For instance a fresh Flounder Fillet should have no smell at all. On the other hand a fresh Whole Red Snapper will smell like the ocean and a White fish will smell like cucumber. If there is an unusual odor from the fish, it is quite old and should not be bought.

The fish's eyes must be clear. A cloudy eye of the fish indicates that it is going to rot soon. A fresh fish's interior gills will be bright red. If the gills are pink or brownish gray, it is a sign that the fish is rotting. When you touch a fresh fish, its skin should remain firm, elastic and the indentation should not remain. Dark red spots and bruises on the fish indicate low quality of the fish.

Fish can be purchased as whole, or cut into steaks, fillets or cutlets. Fishes can again be classified as White, oil-rich and shellfish. Here are some suggestions to pick up fresh fish from specific varieties:

When you buy a whole fish it must be observed that the fish has clear and bright eyes. The fish must have bright red gills and a shiny skin with bright natural colouring. The scales of the fish must not be missing and must be firmly attached to the skin. The tail of a fresh fish will be stiff and the flesh will be moist and firm. Morover the fish should have a sea-fresh smell.

If you want fresh fillets, you have to collect and neat trim fillets with firm flesh. They must not be ragged or gaping and must be packed together. A white fish must have a white translucent color with no discoloration.

A fresh smoked fish will have a glossy appearance. Its flesh should feel firm and not sticky. A fresh smoked fish will have a pleasant and smoky smell.

A quality frozen fish will be frozen hard with no signs of thawing. When you collect a frozen fish, it should not have any sign of freezer burns and the packaging must not be damaged.

The shells of fresh shellfish should not be cracked or open. Lobsters, crabs and prawns must have a good color and be heavy for their size. They must have all their limbs. If the open shells of these fish do not close even if they are tapped sharply, it must be discarded.

Once you have collected the fresh fish, the next step must be to store it fresh. It is best to cook and eat the fish on the same day of purchase. If this method is not practical always remember to keep the fish in a cool place. You can wrap the fish in a wax paper or in a covered dish and refrigerate. Frozen fish can be stored in the refrigerator up to six months. Fresh fish will be saved for a day or two in the refrigerator. However it is important to cook the fish as soon as possible if you want to enjoy the quality dish. Alternatively you can marinade the fish with spices and freeze.