Characteristics of Fresh Seafood
The word "fresh," when applied to seafood, often meand not frozen. Actually the quality of cryogenically frozen seafood can surpass that of unfrozen product.
The quality of fresh fish depends on how it is handled at the point of:- harvest
- processing
- storage
- distribution
The freshness of unfozen fish
is maintained with adequate moisture and cold temperatures. Ideally fish should be held in layers of flaked ice. Cut fish should be wrapped in plastic wap to retard loss of moisture. The temperature of fish should be held as close to the freezing point as possible. Raw fish should never be displayed next to cooked or smoked fish. Fresh fish held in trays must be frequently drained of moisture. Live shellfish must be protected from melting ice. Excess pan or tray moisture will spport bacterial growth.
Fresh Cut fish:
Look for:
- firm, elastic flesh
- translucent color
- moist appearance
- clean, fresh odor
- open dating for freshness
Fresh Whole and Dressed Fish
Flook For:
- bright, shiny eyes
- bright red gills
- firm elastic flesh
- scaled adhere tightly to skin
- smooth, glistening skin
- mild, ocean-like aroma
- Intestinal cavity of gutte fish is pink
