Tips

The Ultimate Guide to Selecting the Freshest Seafood While Traveling

Summer is the prime season for beach vacations, and many people enjoy indulging in fresh seafood during their travels. It's not uncommon for enthusiasts to buy a plethora of seafood when they get the chance to go on a seaside trip. However, how do you ensure that you're selecting the freshest and most delicious seafood? Join us as we explore some handy tips to become a master at choosing the best seafood!

Administrator

13 July, 2024

1Tips for Choosing Fresh Seafood When Traveling

Choosing Crabs

Pay attention to the dull gray shell on the outside of the crab. To be more careful, press the crab’s apron with your finger to feel its firmness; a larger apron indicates more meat.

Avoid crabs with green shells and soft aprons. These crabs tend to be watery and have less meat, affecting the taste.

Red, Three-Spot, and Green Crabs (Female and Male Crabs)

It is best to choose medium-sized crabs over larger ones for better taste. Select green crabs, and make sure their aprons don’t sink when pressed.

If you prefer meat, go for male crabs. Press near the apron (close to the paddles); if it doesn’t sink, it’s meatier. If you prefer roe, choose female crabs—look for a slightly yellow color and firm legs.

Shrimp

Look for firm, white shrimp with hard shells. The head should be firmly attached to the body, and the legs should be fresh. Avoid shrimp with cloudy or yellowish-red colors.

Fish

When choosing fish, look for bright, lively eyes. Some fish may have slightly protruding eyes. Fresh fish will spring back when pressed. Look for red or bright pink gills.

Fresh Squid

Choose larger, thicker squid with a dull white color and a brown membrane (for cuttlefish). For squid, select those with light pink meat. The head should be firmly attached, and the ink sac should be intact.

Dried Squid

Look for a layer of powder on the outside (the thicker, the better). The squid should be light pink, odorless, and dry to the touch. It shouldn’t taste overly salty.

Blood Cockles

Choose larger cockles, as smaller ones tend to shrink when boiled, and larger ones can be tough. Fresh cockles will have their tongues out; if they’re closed, smell them to ensure they’re not foul.

Clams

Choose clams with hard, tightly closed shells. Try to pry open the shell; if it opens easily, the clam is dead.

Snails

Fresh snails will have their operculum close to the outside, and it will close when touched. Avoid snails with sunken opercula, as they may smell unpleasant.

2Things to Keep in Mind When Eating Seafood

– Avoid consuming raw seafood to prevent the risk of infections and parasites.

– Do not eat or buy seafood with shells that are not fresh, as they may contain harmful bacteria.

– Avoid drinking alcohol with seafood to lower the risk of gout.

– Do not consume seafood with fruits, as it may cause stomachaches.

– Do not drink tea after eating seafood, as it may cause kidney stones.

– Avoid boiling or steaming; instead, opt for hot pot or stir-frying. Frozen seafood should be thoroughly cooked.

Now you know some handy tips for choosing fresh seafood when traveling. Keep these secrets in mind to enjoy delicious seafood dishes. Happy travels and bon appétit!

Source: kienthuc.net.vn

Frequently asked questions

Start by looking at the seafood’s eyes; they should be clear and bulging, not cloudy or sunken. Check the gills, which should be bright red, and avoid if they’re brown or slimy. Firm, shiny flesh is a must, and the seafood should be springy to touch with no signs of gaping. Finally, smell the seafood; it should have a fresh, briny scent, and you shouldn’t detect any ammonia or ‘fishy’ odors.

Clear, bulging eyes, bright red gills, firm and shiny flesh, and a fresh, briny smell are all signs of fresh seafood. It should also feel springy to the touch and not leave an indentation when pressed.

In addition to the above signs of freshness, always check the seafood is properly stored and displayed. It should be kept on ice or refrigerated, and the vendor should practice good hygiene and keep the area clean. If buying packaged seafood, check the ‘use-by’ date and ensure the packaging is intact and not leaking.

For shrimp, check the tails are intact and the shrimp are firm, not soft or mushy. The shells should be bright and not discolored. When buying crab, look for heavy crabs with all their legs intact. The crab should feel heavy for its size, and the flesh should be white and not discolored. Mussels should be closed or slightly open; if they’re gaping, they’re dead. Tap the mussels gently; if they don’t close, don’t buy them. Also, check the beard—the fibers that poke out from the shell—as these should be intact and not pulled inside the shell.

Seafood can carry bacteria and viruses that cause foodborne illnesses, so it’s important to follow the above guidelines and only buy from reputable sources. Minimizing your risk involves proper storage and cooking; always refrigerate seafood and cook it thoroughly. If eating raw seafood, such as sushi or oysters, be especially vigilant about freshness and only eat it from trusted sources.