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Selecting the Freshest Seafood

We all want the best quality seafood, however sometimes it is a little tricky to select the freshest produce. We have provided some basic tips to look out for when purchasing your seafood.

Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.

Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discoloured patches on it? If so, it is marginal.

Smell it. A fresh fish should smell like clean water. Under no circumstances should you buy a nasty smelling fish. Cooking won’t improve it.

Look at the gills. They should be a rich red. If the fish is old, they will turn the colour of faded brick.

Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot.

Prawns. The prawns should have a soft seafood smell with a mild smell of the sea, They should be in visually good condition (without any physical damage or bruising) their shells should be firm and have that clear – shiny ‘just caught look’. Avoid product that has discolouration or dryness and any unnatural residue or slime on the surface.

Storing prawns in the fridge. Place the prawns in a large colander; put a plastic container, plate or tray underneath to catch the juices from the prawns. Cover the prawns with a little ice and then plastic wrap

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