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Common Guideline To Purchase Seafood
Common Guideline To Purchase Seafood
There are a number of factors which need to be evaluated in order to determine the quality of the seafood we purchase. Below are some general guidelines; however some fish
indicators so check-out the profile of the species you are interested in for special details. For instance, the guidelines for loins from larger fish are somewhat different so see th
fish such as Swordfish or Yellowfin Tuna.
Run your finger down the side of the fish from gills to tail, pressing lightly. The flesh should be firm and bounce back so that the impression your finger leaves disappears q
bounce back quickly then the fish is either old or previously frozen.
When your fish delivery arrives, check the temperature of the fish. If it is above 35° F return it to the vendor. For every 2° above 32° F you loose one day of shelf-life.
The appearance of the skin (scales) should be bright, have a metallic sheen and not be dull. The scales should be firmly attached and should not come off easily.
Fresh seafood should not stink; it should have the scent of the sea or no scent at all.
The flesh should be a uniform color with no discolored looking areas and should have a translucent sheen to it, not opaque. There should be no dark brown or brick-red spot
mishandling. Previously frozen fish fillets may have yellowish or brown edges if it is freezer-burned… reject it.
Run your finger down the side of the fish from where the head was to the tail, pressing lightly. The flesh should be firm and bounce back so that the impression your finger l
If a trough is left where you ran your finger then the fish is either old or previously frozen. If water appears during this test then the fish was frozen.
Reject fillets with obvious bruising. Bruises cause blood to seep into the flesh which deteriorates the meat faster, damages the color (even after cooking), and contributes to a
The color of the flesh should be a uniform color with no discolored looking areas.
The pin-bones should be firmly attached and difficult to remove.
The fillet should be one solid piece with no gaps or tears between the flakes.