Buying Fresh Fish and Shellfish
Judging Freshness
Fresh Fish
-Flesh is firm, elastic, and not separating from the bones. In buying fillets and steaks, look for a fresh-cut appearance and color that resembles freshly-dressed fish.
-Odor should be fresh and mild. A fish just taken from the water has practically no "fish" odor.
-Eyes are bright, clear, transparent, full, and often protruding. As the fish begins to spoil, the eyes look cloudy and sunken.
-Gills are red and free from slime.
-Skin is shiny and with color that has not faded.
Frozen fish
-Flesh is solidly frozen. There should be no discoloration, brownish tinge or white cottony appearance.
-Odor is not evident or is slight.
-The wrapping in which the fish is packaged should be moisture-vapor-proof, with little or no air space between the fish and the wrapping and no damage to the package.
-Glazing of ice is used to protect shrimp, salmon, and halibut steaks or whole fish frozen in the round or dressed fish against drying out.
Shellfish
Clams and oysters in the shell are alive, and the shells close tightly when tapped. Gaping shells indicate that the shellfish is dead and not edible. Shucked oysters are plump with a mild odor. Usually creamy in color with a clear liquor or nector.
Cooked crab and lobsters are bright red with no disagreeable odor. Fresh shrimp have a mild odor. Meat is firm in texture. Cooked shrimp have red color in shells. The meat has a reddish tint.
Scallops have a sweetish odor with no excess liquid when bought in packages.
Storing Purchased Fish and Shellfish
Fresh Fish
Fresh fish should be placed in a 35-40 degree F refrigerator in their original leakproof wrapping as soon as possible after purchase. Even a few hours at room temperature can start spoilage. Storage should be no longer than a day or two before cooking. Freshly-caught fish should be cleaned and put in a cooler of ice as soon as possible after the catch.
Canned Fish
Canned products should be stored in a cool, dry place and should not be stored longer than a year. Any product that has an off odor or appearance, or is in a damaged can should be discarded.
Frozen Fish
Commerically packaged frozen fish should be placed in the freezer in their original wrapper immediately after purchase to maintain quality. Store in the freezer at 0 degrees F or lower. At a temperature above that, chemical changes cause the fish to lose color, flavor, texture, and nutritive value.
For information about freezing your own catch--and to learn how long it's safe to keep frozen fish--see "Freezing."
Fresh and Frozen Shellfish
Fresh shellfish should be stored at approximately 32 degrees F. It is wise to eat fresh shellfish the day you buy them. Frozen shellfish cannot be treated the same as frozen fish.
Cooked Fish and Seafood
Cooked fish and seafood can be stored in the refrigerator or freezer. In the refrigerator, place fish and seafood in a covered container and do not hold for longer than two or three days. In the freezer, pack in a moisture-vapor-proof material and do not store longer than three months.
--Excerpted from "Fish and Seafood--Dividend Foods," by Charlotte M. Dunn. For a free printed copy of the complete brochure, email your mailing address to Linda Campbell linda@seagrant.wisc.edu
copyright 2001 University of Wisconsin Sea Grant Institute
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