Choosing Seafood TIPical Mary Ellen : Episode TIP-335 -- More Projects » Seafood expert Larry Braufman shares tips for choosing and storing fresh seafood. - Unlike meats such as poultry, pork or beef, there are hundreds of varieties of fish from which to choose.
- When purchasing fresh fish--whether a whole fish, steaks or fillets--it is important to know how to distinguish fresh fish from fish that is not so fresh. The skin should glisten and be odorless. The flesh should have some elasticity when you touch it, and the bones should not pop out. The flesh also should not break or crack.
- When selecting fish, a good point to remember is that slime on the fish is a good sign that the fish is fresh. If the fish is sticky or dry, then it is old.
- After purchasing seafood, get it home and into the refrigerator as soon as possible. It is important to store it properly before cooking it. Store the fish on ice on the bottom shelf of the refrigerator. Do not let it come in contact with melting ice or allow the fish to sit in water. This will degrade the quality.
- Put ice in a colander and place a pan under the colander to catch the water from the melting ice. Do not place the fish directly on ice. Place a piece of plastic wrap or wax paper between the fish and the ice. Place another piece of plastic wrap or wax paper on top of the fish within 12 to 24 hours of purchase.
- Frozen fish can be stored in the freezer for up to six months, but, for best taste, store fish for only one month.
- To maintain freshness, place fresh fish in sealable freezer bags and properly seal them. Next, place that bag in another freezer bag filled with water, making sure that the first bag doesn't leak any water. Place this in the freezer to essentially freeze the fish in a block of ice. This will assure that the fish won't dry out in the freezer.
- Fully defrost frozen fish before cooking it to assure that it will be uniformly cooked. Thaw it in the refrigerator overnight or in a microwave, or seal the fish in a storage bag. Let it soak in lukewarm water for 20 to 30 minutes. Be careful not to place the fish directly underwater or the quality will be diminished.
- Following are the three ways shrimp has been processed before it is purchased: green headless, peeled and deveined, and cooked and peeled. The latter, cooked and peeled, is the most convenient to prepare. It takes more time to prepare peeled, deveined or green headless. Cooked shrimp should be firm, yet tender.
- Store shrimp in the same manner as fish. Keep it on ice in your refrigerator, and it should stay fresh for three to four days.
- Because fresh crab has the tendency to spoil quickly, all crab sold in the United States has been cooked. Therefore, when serving crab, simply reheat it or serve it cold.
- An easy way to open oysters is to soak them in warm water for 12 to 15 seconds. This tricks the oyster into relaxing so the shell will come open easier. Wrap an oyster in a towel, and using a knife or screwdriver, hold the shell with the rounded part down and carefully open it at the hinge.
- There are many ways to prepare seafood, but you don't have to wait to find some sort of elaborate recipe to include fish in your meal pan. You can use simple preparation techniques such as herbs and oil, then grill or broil the fish. This makes seafood an easy and delicious alternative to other meats or poultry.
Guests Larry Braufman
Seafood Expert, American Fish and Seafood
5501 Opportunity Court
Minnetonka, MN 55343
Phone: 952-935-3474
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