Seafood

The best way to be sure what you are buying is fresh is to become friendly with whomever you buy seafood from, whether it’s a fish market or just the fish counter of your local supermarket. A good rule of thumb is that the fresher the fish, the less “fishy” it smells. Whether whole or filleted, the fish should look bright and fresh, not dull and opaque. Read the signs in the case carefully. Just because it’s not frozen in the case doesn’t mean that it hasn’t been previously frozen. If in doubt, ask. Some seafood you should expect to be previously frozen, such as shrimp, which is almost never fresh, and squid. Buy shrimp in the shell because the shell protects the flesh, keeping it firmer and better tasting. Don’t buy clams or mussels if quite a few are open. You should only use them if they are closed or shut when tapped. Fresh scallops are available “wet” or “dry.” Wet scallops are more common and may look more appealing because they are white and shiny and coated in a milky liquid. The liquid, however, is water mixed with sodium tripolyphosphate, which increases shelf life and reduces moisture loss. Dry scallops have nothing added and are more of a cream color. When fresh, dry scallops are much better than wet scallops and also easier to sear because they do not release as much moisture. Since they do have a shorter shelf life, make sure you smell them before buying to ensure freshness.