Your nearest fishmonger online, or in the store. What’s the right choice for seafood purchases?
In a Store
In the chiller department, they will have a fresh fish counter or a section, almost definitely they would have a freezer department.
This may or may not be realised, but as soon as it is slaughtered, all fish tends to rot and the longer the meat is processed / handled, the more it tends to deteriorate. You want it as new as possible, ideally already flapping, while purchasing seafood.
If a simple way to know if it’s new is to push it with your finger while purchasing fish, the meat can spring up, not leaving your fingerprint in it. The scent should be of the water, somewhat of ozone, and most noticeably not of FISH.For more information, visit their website at fish and seafood near me.
The explanation why supermarket seafood continues to have such a long shelf life is that oxygen is injected into those little enclosed tanks-not oxygen just like you and I breathe, but air with the same elements calibrated to a certain ratio, and this is what prevents the fish from leaving too soon. The fish would tend to rot more easily as soon as the jar is opened (I would add the they do the same with bagged salad). Would you really want to purchase fish that has been artificially kept edible?
You’ll typically find not just entire fish and seafood at the fish counter, but also fillets, steaks and cutlets. Telling the assistant when the fish has been caught / brought in is a smart suggestion. They should have the opportunity to answer you. This is an ancient technique to hide old product, get them to pull it off so that you can see the fish properly. Be mindful of any fish that has been frozen in ice with only the heads poking off. If there are fillets on sale, check to see if there is any yellowing of the skin , particularly sole or plaice fillets; this is another sign of stale fish, and ask to smell it, of course.
When you look at a fish in its entirety, take a close look at its pupils, and it should be clean and shiny, not sunken and cloudy. The hue of the gills should be a deep red and the skin should be smooth and slick. It should feel solid if you pick up the fish, not floppy, like an old rag doll.
There are 2 really simple guidelines to obey if you’re seeking shellfish. Whether it’s open and doesn’t shut when tapped sharply, don’t purchase it or prepare it before frying. If it’s already sealed after frying, don’t consume it.
Pick it up while purchasing crab or lobster, because of its height, it should feel strong.
The freezer section is the third choice in the Supermarket. This can be a really nice fresh fish substitute. Look for ‘flash frozen’ salmon, which implies that the salmon was captured and filleted very quickly-probably at shore, and very quickly frozen, preserving all the taste and nutrients. This is also a much safer choice in the chiller cabinet than fish hanging around for days.
If you’re fortunate enough to be next to a good fisherman, get to know him and he’ll take care of you. Invariably, he would realise where the seafood originated from and where it was captured. He will cook it for you and have hints and recipes for you. Tell him in advance if you have a special day coming up, and he’ll only be pleased to meet the request, handing it over ready to be placed in the oven or something.
Thankfully, now that the Internet has come into its own, it has never been simpler to purchase fish and seafood online. There are several independent, specialist businesses where you can purchase delicacies such as smoked salmon and caviar, not just fresh fish and seafood. Whether new in cooled packs, frozen or vacuum sealed, they offer outstanding seafood.