The Factors That Determine Fresh Seafood

While gauging the freshness of seafood can be quite difficult when cooked in restaurants, it is possible to examine it on your own as you shop in the market. 

Factors

Basically, there are four factors that determine the quality and freshness of seafood and shellfish: storage temperature, oil content, proper handling and a species’ unique characteristics. Without sufficient care as in cleaning or bleeding, the flesh and body will not only be damaged but will also facilitate spoilage. In addition to this, inconsistent temperatures or conditions that are set too high will also reduce the aquatic animal’s shelf life. 

Meanwhile, specific characteristics and the oil content also influence the duration of the fish’s life out of sea. Species of fish rich in oil and those that are caught in warmer seas are mostly those that easily spoil (compared to vertebrates caught in cold waters) and are larger in size. 

Seafood

Seafood products derived from crabs, shrimps and lobsters that are alive and thrashing inside a clean tank indicate freshness. Shrimps in particular have a lustrous, moist look when they’re fresh; they are also odorless and have tighter scales. On the other hand, the shells of clams, mussels and other shellfish should not close easily upon touching, otherwise, they’re dead. 

Frozen

It’s a mistake to conclude all frozen products aren’t fresh. When you buy, it’s important to ask the fish monger if it’s local or shipped from elsewhere to determine how long it has been frozen.