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Seashore Encounters

By Strphrn (isbrirl Staff Asststanl C’lty of Ocean CHy

Veteran food shoppers know that the types of fresh produce that can be bought varies with the seasons, and whenever they are buying, those food shoppers ordinarily look for the produce which is shiny and bright in color, fairly firm, and fresh smelling. The same simple rules apply when trying to buy the best quality seafood. Let’s take a look at the characteristics of quality seafood and then discuss how to maintain that good quality until the seafood is served at the table Fresh whole fish have shiny skins and unique markings and colors which begin to fade only as the fish loses freshness. Their eyes should be bright and clear and the gills red and free from mucous. Just as is the case with fresh fish fillets and steaks, the flesh should be firm and not falling away from the bones l-ook for fillets and steaks with that "freshcut" appearance. While a fish just out of the water has practically no “fish” odor, at the market fresh whole fish or cuts will have an odor which is fresh and mild. Just as with other meat%, pass over those fish which hjave an unpleasantly strong or foul odor. Similarly, good quality frozen seafood will have .very little odor. Its flesh should be solidly frozen with no .signs of discoloration or drying out (freezer bum). Check for wrapping material which is moisture-vaporproof and which fits snugly around

the product, both frozen or fresh. Avoid packages which show frost on the inside or ice outside, signs that indicate that the contents have been thawed and refrozen. It is Important to remember that initially high quality seafood with proper processing, freezing, packaging and storing can be equal in quality to fresh seafood. Much like fresh finfish. fresh shellfish will have a mild odor and should be rejected if the odor is disagreeable. Look for live or cooked shellfish when buying. The shells of live clams, mussels and oysters will close tightly when tapped Shells whkh^stand open should be avoided. Live crabs and lobsters show movements of the legs, and when cooked their shells are bright red. Fresh shrimp have firm textured meat while shucked oysters are plump and usually creamy color. An oyster’s nector should be clear and when shucked oysters are purchased in a container, the entire contents should be not more than 10 percent liquid, by weight. Scallops have a characteristic sweetish odor and are practically free of liquid when bought in packages. Having picked up some good quality seafood at the local fish market, and because seafood like many other foods is perishable, there are certain steps to be taken to maintain the seafood's high quality. Because both spoilage bacteria and disease-

producing bacteria flourish at warm temperatures, keep your seafood cold. Get it home from the market as soon as you can. On the other hand, if you've just reeled in a nice one, by all means put it in a cool place preferably on ice. Gutting and washing the fish as soon fc*. it's caught along with immediate icing is ideal for maintaining the quality of your catch while you go for more. Then, keep all your fish on ice as you travel home. Once home put your seafood in the refrigerator immediately. Fresh fish and shellfish should be cooked within a day or two of being put in the refrigerator, although live clams, mussels and oysters will stay alive for a week or more if properly refrigerated, and so are an exception. Freezer storage of fresh or already frozen seafood allows you the convenience of longer storage, but the products should be of high quality. and be kept in moisture-vaporproof material such as “cling-wrap." When freezing most shellfish it is preferable to freeze only the meat, and finfish should at least be gutted and cleaned before freezing. When thawing frozen seafood, keep the product in its original wrapper and either thaw it in the refrigerator (18 hours per pound) or put individual packages in cold water for an hour or two. Avoid thawing in warm water or at room temperature because thinner parts of the product may thaw and begin to spoil before thicker parts have completely thawed. In fact, seafood may be cooked without thawing if you simply allow additional cooking time.

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