BUYING
Buying Fresh
Do you feel uneasy when buying seafood? Don’t worry! Fresh fish and shellfish should not have a strong odor. They only start to smell “fishy” when they begin to spoil. To ensure you’re getting the freshest seafood, here are some tips to help you:
- Flesh: The flesh should be firm and shiny.
- Texture: The flesh should spring back when pressed.
- Smell: Fresh seafood should have a mild scent, not “fishy” or like ammonia.
- Color: Avoid seafood with darkening around the edges or any brown or yellowish discoloration.
By checking these indicators, you can confidently choose the freshest seafood.
BUYING FROZEN SEAFOOD
- Don’t buy if the packaging is open, torn, or crushed on the edges
- Avoid packages with signs of frost or ice crystals
- Look for hard flesh – it should not be bendable
COMMON CUTS OF FISH
Fillets: Cut lengthwise from the backbone, in long pieces
Portions: Cuts of fillet portioned into smaller serving sizes
Steaks: Cut widthwise across the fish, typically 1-1½” in thickness
Rolled Fillets: Smaller fillets that have been rolled up, and are perfect for steaming, poaching, or baking
Whole Fish: Whole fish that have been gutted, with head and tail left on