Seafood is delicious, but there are some important tips to keep in mind to ensure you enjoy it safely. Here’s how to pick the freshest seafood:
Fish
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Examine the Shape: Fish from polluted waters may have unusual shapes, such as large heads, small tails, bent spines, or even deformities. Their skin may also appear yellowish, and the tail might have a bluish tint.
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Observe the Swimming: Healthy fish should swim effortlessly and smoothly. If a fish seems to swim unevenly or is lopsided, it might not be healthy.
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Check the Eyes: Fresh fish have clear, bright, and bulging eyes. If the eyes are sunken, wrinkled, or have blood spots, the fish is no longer fresh.
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Touch the Body: Fresh fish have firm, elastic bodies with a thin layer of clear slime. The scales are tightly attached and shiny. In contrast, stale fish may have a thick, opaque slime layer, loose and dull scales, and less elasticity in the flesh. If the flesh doesn’t spring back when pressed, the fish is likely not fresh.
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Inspect the Gills: Fresh fish have bright red gills and no off-putting odor (only a normal fishy smell). If the gills are dark red or brownish, the fish isn’t fresh. A foul smell from the gills indicates spoilage.
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Look at the Belly: A fresh fish's belly should not be overly swollen, and the anus should be retracted. If the belly is swollen and the anus protrudes, the fish has likely begun to spoil due to gas build-up from bacteria.
Shrimp
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Check the Connection: The connection between the shrimp’s head and body should be tight. If it’s loose, the shrimp is not fresh.
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Observe the Color: Fresh shrimp have a vibrant color under the shell, thanks to carotenoid pigments. If the shrimp appears red, it may be starting to spoil.
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Test the Flexibility: Fresh shrimp are firm and will return to their original position if bent or stretched. Spoiled shrimp lose this flexibility.
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Feel the Surface: Fresh shrimp have a clean and dry surface. If they feel slimy, they are nearing spoilage.
Crabs
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Determine Gender: Female crabs have a rounded belly, while males have a pointed one. Male crabs tend to have more meat, while females are known for their roe.
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Check the Vitality: Turn a crab on its back; if it can quickly flip back over, it’s healthy. If it struggles, it may not be as fresh.
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Inspect the Shell: A crab with a black-green shell and a shiny surface is usually robust, while a yellowish shell indicates a weaker crab.
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Weigh It: A heavy crab is likely full of meat, while a lighter one may be mostly shell.
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Examine the Belly: A firm, convex belly is a good sign of a well-fed crab. If the belly is concave, the crab is less desirable.
Shellfish
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Examine the Shell: Choose shellfish with evenly colored, glossy shells that are uniform in size.
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Check the Activity: Fresh shellfish are often sold in water. When touched, they should quickly close their shells, indicating freshness.
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Inspect the Meat: Fresh shellfish meat should be glossy, firm, and free of off odors.
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Smell It: Fresh shellfish should smell pleasantly of the sea, not fishy or sour.
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Listen for Sounds: Gently shake the shellfish; if you hear a rattling sound, it may contain sand or be empty.
Squid
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Check the Appearance: Fresh squid have a pinkish color with a slight sheen, thick flesh, and a firm texture.
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Inspect the Head: The head should be firmly attached to the body.
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Test the Membrane: Fresh squid has a tight, elastic membrane that doesn’t easily peel off.
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Feel the Texture: Dried squid should be soft, not hard or brittle, with a slight red tint and no mold spots.
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Beware of “Too Perfect” Squid: If squid looks unnaturally bright or feels excessively firm, it might have been treated with chemicals like formaldehyde, which is harmful.
By following these tips, you can enjoy your seafood fresh and safe!
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