The first thing to do when browsing the fish department is to look at the way the fish is stored, is it lying on a giant mound of cold ice, is it obvious by icy glass that the case it is stored in is nice and cold? If the fish isn’t properly refrigerated I would pick a different market!
Here are some easy ways to tell if the fish you are buying is safe to eat.
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Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
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A fish’s eyes should be clear and bulge a little.
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Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime.
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The flesh should spring back when pressed.
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Fish fillets should display no discoloration, darkening or drying around the edges.
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Shrimp flesh should be translucent and shiny with little or no odor.
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Some refrigerated seafood may have time/temperature indicators on their packaging, which show if the product has been stored at the proper temperature. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.
Selecting Shellfish
Follow these general guidelines for safely selecting shellfish:
- Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. These tags and labels contain specific information about the product, including the processor’s certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
- Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
- Do a “Tap Test”:Live clams, oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.
- Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.
Thawing
Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
I found the information on this website so helpful I bookmarked it to refer back to since I am always forgetting what to look for and how long I can keep my fish in the fridge before preparing. Remember, once you get your fish home be sure to cook and serve it within the 2 days, if you don’t get to prepare it within that 48 hour window then make sure the item is tightly sealed in saran wrap and move it to your freezer!
For more information visit: FDA
Yummy :p