Seafood Preparation -
Tips for Identifying Fresh Fish
When preparing your fish and seafood for
recipes, below are some useful tips and information that make life easier!
Tips on
Identifying Fresh Fish
* Fresh fish have plump, bright eyes. If the eyes are
glazed or
dull and sunken, the fish is not fresh.
* If a fish is gutted, the blood along the backbone should be
brightly coloured, if it's not the fish is not fresh.
* A strong "fishy" odor is another indication that
the fish is not fresh.
The smell should be fresh and pleasant. Spoiled fish
has a strong,
unpleasant ammonia-like smell that you will quickly recognise.
* If you have frozen fish, once thawed you should use it
within
24 hours - 48 at the most. Do not refreeze fish.
Seafood Recipes
