Points
for Purchasing Fresh Seafood
Whole Fish
- Lustrous and bright colour, not dull
- Eyes bright and bulging, not sunken
- Bright gills
- Firm flesh, springs back when touched
- Pleasant fresh smell
Fillets and Cutlets
- Shiny and firm, not dull and soft
- No 'oozing' of water when touched
- No discolouration
- Good shape
- Pleasant fresh smell
Shellfish and Molluscs
- No discolouration, particularly at joints
- Shells should be tightly closed
- Pleasant fresh smell
- Good lustrous colour
Points
for Storage of Fresh Seafood
Whole Fish
- Scale and remove gills and gut
- Wash in cold water and dry well
- Wrap in plastic, alfoil or place in covered
container
- Store in refrigerator
- Use within 2 - 3 days
Fillets and Cutlets
- Wash
in cold water and dry well
- Wrap
in plastic, alfoil or place in covered container
- Try to
keep individual fillets from touching each other as discolouration will occur
- Especially with such
fish as marlin, tuna and salmon
- Store
in refrigerator, use within 2 - 3 days
Shellfish and Molluscs
- No
discolouration, particularly at joints
- Shells
should be tightly closed
- Pleasant fresh smell
- Good
lustrous colour
Points for Storage of Fresh Seafood
Whole Fish
- Whole fish should be gilled and gutted
- Wrap each whole fish, fillet or cutlet in
plastic
- Label, date and freeze
- When frozen, dip in cold water and return to
freezer, this forms a protective ice glaze
- Fish can be kept frozen for 4 - 6 months
- Oily fish can be frozen for 3 months
