Characteristics

of Fresh and
Stale Fish
 Characteristics of Fresh Milkfish
APPEARANCE
• Bright, silvery skin with a slight iridescent sheen
• Clear, bright eyes
• Red gills free of any mucus or discoloration
• Firm flesh that springs back when pressed
SMELL
• Fresh, ocean-like smell with no off-odors
TASTE
• Mild, sweet flavor
 Characteristics of Fresh Crustaceans
(Crabs, Shrimps, Lobsters)
Appearance:
• Active and lively movement
• Bright, shiny shells with no cracks or chips
• Tightly closed claws or shells (except for some shrimp species)
• Clear, bright eyes
• Intact appendages, and no foul or fishy odors
Smell:
• Fresh, ocean-like smell with no off-odors
Taste:
• Sweet and delicate flesh
 Characteristics of Fresh Mollusks
(Clams, Oysters, Mussels)
Appearance:
• Live clams and oysters tightly closed shells
• Live mussels tightly closed shells or byssal threads
• Shells free of cracks or chips
• No foul or fishy odors
Smell:
• Fresh, ocean-like smell with no off-odors
Taste:
• Varies depending on the specific mollusk, but generally sweet and delicate with a slight briny flavor
 Characteristics of Fresh Seaweed
• Appearance: Bright, vibrant color, firm texture, no off-odors.
• Smell: Fresh, ocean-like, no off-odors.
• Taste: Varies depending on the type, but generally sweet and salty.
 Maintaining the
Freshness of Milkfish,
Crustaceans,
Mollusks, and
Seaweeds
Here are some methods for maintaining the freshness of different seafood:
 MILKFISH

 Chilling: Store whole or cleaned milkfish on ice or in a refrigerator at 0-4°C.

 Freezing: Clean and gut the milkfish before freezing it. Wrap it tightly in plastic wrap or freezer paper to
prevent freezer burn. Frozen milkfish can last for up to 3 months.

 Salting: Salting milkfish is a traditional method of preserving it. The fish is cleaned, salted, and then dried.
Salted milkfish can last for several months.

 SEAWEEDS

 Soaking: Soak fresh seaweeds in clean water with a little bit of salt for 10-15 minutes. This will remove any
dirt or grit.

 Refrigerating: Store fresh seaweeds in a container with a damp paper towel in the refrigerator. They will last
for 3-5 days.

 Freezing: Blanch fresh seaweeds for 2 minutes before freezing. This will help to preserve their texture and
flavor. Frozen seaweeds can last for up to 6 months.
 CRUSTACEANS (Crabs, Shrimp, Lobsters)

 Chilling: Live crustaceans should be kept alive in a tank or container with well-oxygenated water. If you don't
have a tank, you can store them in a cooler with ice packs.

 Refrigerating: Cooked crustaceans should be stored in the refrigerator in an airtight container. They will last
for 3-4 days.

 Freezing: Cooked or uncooked crustaceans can be frozen. Uncooked crustaceans should be blanched for 2
minutes before freezing. Frozen crustaceans can last for up to 3 months.

 Mollusk (Clams, Oysters, Mussels)

 Chilling: Live mollusks should be kept in a cool, dark place with a damp cloth. They should be alive and
tightly closed.

 Refrigerating: Shucked mollusks should be stored in the refrigerator in an airtight container. They will last for
3-4 days.

 Freezing: Shucked or unshucked mollusks can be frozen. Unshucked mollusks should be steamed for 5
minutes before freezing. Frozen mollusks can last for up to 3 months.
 CONCLUSION
By understanding the fresh characteristics and proper
maintenance techniques, consumers can ensure that they are
enjoying the highest quality seafood. This ensures optimal
taste, nutritional value, and safety. Remember, fresh seafood is
not only delicious but also a valuable source of essential
nutrients.