Seafood is an important part of any healthy diet. It contains omega-3 fatty acids, high quality protein, and many other essential nutrients your body needs. In order to get the most out of your seafood, however you need to handle it properly. Follow these basic food safety tips to make sure your seafood is as tasty when you eat it as it was when you bought it.
When you go to the fish counter in your local supermarket, the seafood should be displayed in a refrigerated case or on a thick bed of fresh ice. The entire area should smell clean without the least hint of fishiness. Take a close look at the fish. The eyes should be clear with a slight bulge. There are very few types of fish with naturally cloudy eyes that are sold at most fish counters.
Fillets and whole fish should have firm, shiny flesh. Their gills should be bright red and free of any slime. Dull colored flesh could mean the fish is past its prime. When pressed, the meat should spring back. Fillets should not show any drying or darkening around the edges. There should not be any discoloration, such as green or yellow, and there should not appear to be mushy or dry areas.
Shellfish come with a tag or label from their processors. No fishmonger should have a problem showing you these tags or labels if you request it. Really good ones will have them displayed with the seafood. These tags are marked with the processor’s certification number and other information you may need to know about your seafood.
Do not eat any mussels, clams, or oysters that have broken or cracked shells. Whole shellfish can be tested by tapping on the shell. Live shellfish will close up quickly when tapped. If they stay open, do not buy them. Lobsters and crabs that are purchased alive should be showing leg movement. These crustaceans spoil very quickly, so unless you are eating them right then and there, you are better off buying them alive.
Store your seafood safely once you get it home. If you will be using it within two days after buying it, you can safely put it in the refrigerator. If you will be serving it after two days, freeze it after wrapping it tightly. Living seafood should be eaten quickly… the same day as purchase if possible. Thaw frozen seafood gradually in the fridge overnight. Always wash your hands, cutting board and knives to prevent cross contamination.
Whether you are making something as simple as shrimp appetizers or something much more complex, always make sure your seafood is properly cooked. Fish should turn opaque in color and flake easily when done. Check in more than one spot to be sure. Shrimp and lobster turn an opaque pearl color when done. Scallops turn opaque and firm with a milky white color. Clams, oysters, and mussels are done as soon as their shells open. Any that do not open should be discarded.
By using these simple steps, your seafood will taste wonderful because you are getting the freshest you can get. Your guests and family will be safe eating seafood that has been handled properly. The worst thing that could happen is causing your guests to be sick. By following these precautions, your seafood will not only be delicious, it will be perfectly safe.
Dip recipes are a fast, easy way to prepare appetizers. Just prepare a few dips and set them out with chips, crackers or raw vegetables for a stress free way to provide your guests with finger food. There are lots of dip recipes to choose from, so choose some that you know your guests will enjoy.
