The document discusses factors to consider when purchasing seafood. It notes that the quality of ingredients is important for good cooking. When choosing fish, one should look for firm and moist flesh, bright clear eyes, reddish-pink gills with no slime or odor, brightly colored scales adhering to the skin, and a lack of objectionable odor or shine. Shellfish should be clean, free of deterioration, with firm flesh and closed shells for clams.
The document discusses factors to consider when purchasing seafood. It notes that the quality of ingredients is important for good cooking. When choosing fish, one should look for firm and moist flesh, bright clear eyes, reddish-pink gills with no slime or odor, brightly colored scales adhering to the skin, and a lack of objectionable odor or shine. Shellfish should be clean, free of deterioration, with firm flesh and closed shells for clams.
The document discusses factors to consider when purchasing seafood. It notes that the quality of ingredients is important for good cooking. When choosing fish, one should look for firm and moist flesh, bright clear eyes, reddish-pink gills with no slime or odor, brightly colored scales adhering to the skin, and a lack of objectionable odor or shine. Shellfish should be clean, free of deterioration, with firm flesh and closed shells for clams.
The real key to good cooking is buying the Purchasing Seafoods
best and freshest of ingredients. This does not The real key to good cooking is buying the necessarily mean buying the most expensive items on best and freshest of ingredients. This does not display- a good cook can make wonderful meals from necessarily mean buying the most expensive items on the cheapest of fish- but simply being able to judge display- a good cook can make wonderful meals from the quality of what is available in any given price the cheapest of fish- but simply being able to judge range. the quality of what is available in any given price The number of varieties of fresh fish in the range. local markets varies considerably with the location The number of varieties of fresh fish in the and the season, although improved freezing methods local markets varies considerably with the location and cold storage facilities make it possible to obtain and the season, although improved freezing methods fish in frozen form the year round, inland as well as and cold storage facilities make it possible to obtain in areas adjacent to the source of supply. Frozen fish fish in frozen form the year round, inland as well as retain most of the characteristics of fresh fish. in areas adjacent to the source of supply. Frozen fish Factors to Consider When Buying Fish retain most of the characteristics of fresh fish. When choosing fish look for: Factors to Consider When Buying Fish Firm and moist flesh When choosing fish look for: Eyes that are bright, clear and full Firm and moist flesh Gills that are reddish-pink and with no Eyes that are bright, clear and full slime or odor Gills that are reddish-pink and with no Scales with bright colored, glossy and slime or odor adhering to the skin Scales with bright colored, glossy and Free from objectionable odor adhering to the skin Shining skin Free from objectionable odor Buying Guide for Shellfish Shining skin 1. All seafood should be clean and free Buying Guide for Shellfish of foreign matter and any sign of 6. All seafood should be clean and free deterioration. of foreign matter and any sign of 2. Shrimps and prawns should be firm deterioration. the head intact. 7. Shrimps and prawns should be firm 3. Oyster should be creamy white and the head intact. liquid clear. 8. Oyster should be creamy white and 4. Clams’ shells should be closed. liquid clear. 5. Crabs should be heavy. Alimangos are 9. Clams’ shells should be closed. hard shelled and should be bought 10. Crabs should be heavy. Alimangos are alive. Alimangos is softer shelled and hard shelled and should be bought may be bought even if not alive. alive. Alimangos is softer shelled and may be bought even if not alive.