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  • Purchasing Seafoods Purchasing Seafoods: When Choosing Fish Look For: When Choosing Fish Look For

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    Karen Plaza
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    The document discusses factors to consider when purchasing seafood. It notes that the quality of ingredients is important for good cooking. When choosing fish, one should look for firm and moist flesh, bright clear eyes, reddish-pink gills with no slime or odor, brightly colored scales adhering to the skin, and a lack of objectionable odor or shine. Shellfish should be clean, free of deterioration, with firm flesh and closed shells for clams.

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    Purchasing Seafoods

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    The document discusses factors to consider when purchasing seafood. It notes that the quality of ingredients is important for good cooking. When choosing fish, one should look for firm and moist flesh, bright clear eyes, reddish-pink gills with no slime or odor, brightly colored scales adhering to the skin, and a lack of objectionable odor or shine. Shellfish should be clean, free of deterioration, with firm flesh and closed shells for clams.

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    6 views1 page

    Purchasing Seafoods Purchasing Seafoods: When Choosing Fish Look For: When Choosing Fish Look For

    Uploaded by

    Karen Plaza
    The document discusses factors to consider when purchasing seafood. It notes that the quality of ingredients is important for good cooking. When choosing fish, one should look for firm and moist flesh, bright clear eyes, reddish-pink gills with no slime or odor, brightly colored scales adhering to the skin, and a lack of objectionable odor or shine. Shellfish should be clean, free of deterioration, with firm flesh and closed shells for clams.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Purchasing Seafoods

    The real key to good cooking is buying the Purchasing Seafoods


    best and freshest of ingredients. This does not The real key to good cooking is buying the
    necessarily mean buying the most expensive items on best and freshest of ingredients. This does not
    display- a good cook can make wonderful meals from necessarily mean buying the most expensive items on
    the cheapest of fish- but simply being able to judge display- a good cook can make wonderful meals from
    the quality of what is available in any given price the cheapest of fish- but simply being able to judge
    range. the quality of what is available in any given price
    The number of varieties of fresh fish in the range.
    local markets varies considerably with the location The number of varieties of fresh fish in the
    and the season, although improved freezing methods local markets varies considerably with the location
    and cold storage facilities make it possible to obtain and the season, although improved freezing methods
    fish in frozen form the year round, inland as well as and cold storage facilities make it possible to obtain
    in areas adjacent to the source of supply. Frozen fish fish in frozen form the year round, inland as well as
    retain most of the characteristics of fresh fish. in areas adjacent to the source of supply. Frozen fish
    Factors to Consider When Buying Fish retain most of the characteristics of fresh fish.
    When choosing fish look for: Factors to Consider When Buying Fish
     Firm and moist flesh When choosing fish look for:
     Eyes that are bright, clear and full  Firm and moist flesh
     Gills that are reddish-pink and with no  Eyes that are bright, clear and full
    slime or odor  Gills that are reddish-pink and with no
     Scales with bright colored, glossy and slime or odor
    adhering to the skin  Scales with bright colored, glossy and
     Free from objectionable odor adhering to the skin
     Shining skin  Free from objectionable odor
    Buying Guide for Shellfish  Shining skin
    1. All seafood should be clean and free Buying Guide for Shellfish
    of foreign matter and any sign of 6. All seafood should be clean and free
    deterioration. of foreign matter and any sign of
    2. Shrimps and prawns should be firm deterioration.
    the head intact. 7. Shrimps and prawns should be firm
    3. Oyster should be creamy white and the head intact.
    liquid clear. 8. Oyster should be creamy white and
    4. Clams’ shells should be closed. liquid clear.
    5. Crabs should be heavy. Alimangos are 9. Clams’ shells should be closed.
    hard shelled and should be bought 10. Crabs should be heavy. Alimangos are
    alive. Alimangos is softer shelled and hard shelled and should be bought
    may be bought even if not alive. alive. Alimangos is softer shelled and
    may be bought even if not alive.

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