Guiding Tips on Buying Seafood

Buying foods is usually more challenging than cooking it, but when it comes to seafood, this rule is even more accurate. That is why more than 65% of all seafood is eaten in restaurants. Nevertheless, you should try preparing seafood yourself. That’s why we have asked Singapore crab supplier to give us several tips on shopping for fish and shellfish. Here’s what we have found out!

Fish

Fresh fish has to smell like cucumber or seawater. In case it gives an objectionable, strong odor, it might not be your first choice. The flesh of finfish should be elastic, firm and unmarred. If flesh is exposed, it shouldn’t have any traces of drying out or browning and it should by all means be freshly cut. When it comes to skin, it should be moist with characteristic, obvious markings and the colors of certain species. Scales, if fish has them, shouldn’t be dry and ruffled, but adhered closely to the skin. Once you purchase fresh fish, use it within maximum 2 days or freeze it. Sadly, not all of us have the opportunity to buy fresh fish (especially if you live in a landlocked country and you like marine species), so you need to buy frozen fish. Purchase only solidly frozen fish, without with, dehydrated areas. If you find ice crystals somewhere in the package, they might indicated moisture loss from the fish flesh, which could be result of thawing and refreezing. Frozen fish has to be wrapped in vapor- and moisture-proof material. Keep in mind that you should never refreeze any food or thaw it at room temperature.

Oysters

Fresh oysters are usually sold in the shell or shucked. In case you purchase them in the shell, they should be alive and shells closed tightly indicate that. You can buy oysters by the dozen or by the bag and they can remain alive 7 to 10 days in the refrigerator at below 4ºC. Shucked oysters are available in pints or gallons, they are plump and have a clear liquid and natural creamy color. Properly stored and handled, freshly shucked oysters are good to use for about a week. Don’t freeze oysters at home, because freeing them slowly in a home freezer won’t lead to producing a satisfactory frozen product.

Crab

Fresh crabs are sold either as cooked meat (pasteurized or fresh) or alive. In case you prefer buying live crabs, opt for those which show movement. Soft-shell crabs should be free of odor and they should look moisturized. Frozen crabs should be solidly frozen. Crab-meat, fresh or pasteurized, has a very mild odor and it should be used within 2 days of purchase. Quality will be better maintained if you pack them in ice in the fridge. The same goes for pasteurized crab-meat.