Tips on Selecting and Storing Seafood

Tips on Selecting and Storing Seafood

Seafood can seem overwhelming as an ingredient – from selecting it to making sure you are storing it properly. Here are some helpful tips and tricks we use all the time when selecting and storing seafood:

  • Trust your nose
    • The surest sign of a bad piece of fish is a distinctly “fishy” smell given off by the fish. Your fish should smell clean and a bit briny, just like the ocean.
  • Look into the eye
    • If you are buying a whole fish, check the eyes. They should be bright and shiny, not cloudy or sunken in. Those two signs are indications that the fish has been sitting too long.
  • Skin and scales
    • Take a look at the skin and scales – the fresher the fish, the firmer, brighter and more metallic the skin should look. No part of it should look dull or have brown spots.
  • Store smarter
    • Fresh seafood should be used almost immediately, but if storing for a day or two it should be left in its original wrapper and should be left uncrowded in the refrigerator for air to circulate around it.
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