How to Handling and Storage Seafood??

Finfish and shellfish should be handled with care. Both are highly perishable. Storage life depends on how well you take care of it, whether the seafood is a whole fish or a live oyster. Fish bruises easily, so handle carefully. Lift whole fish with two hands and avoid holding by the tail. Pack all seafood products separately or at the top of your grocery bags.

When your seafood purchase arrives home, store it in the coldest part of your refrigerator at a temperature as close to 32 F as possible. Or fish in waxed paper or place in a covered dish and refrigerate. Wrap seafood in plastic wrap or store in an air-tight container. As a general rule, fresh seafood should not be held more than a day or two before being cooked. From a safety point of view, the maximum temperature for perishable food is 4°C. Based on quality and shelf life, it is recommended that seafood be stored between -1 to 2°C.

Disease-producing bacteria thrive at warm temperatures and can live very well on seafood. In the danger zone - between 4°C and 60°C - bacteria can double in numbers every 15 to 30 minutes

The shelf life depends upon the variety of fish and the quality at time of purchase. Be sure to use fish quickly, within one to two days after you buy it. Fish that is not prepackaged should be washed under cold, running water and patted dry with an absorbent paper towel. The fish should then be wrapped in moisture-proof paper or plastic wrap, placed in a heavy plastic bag, or stored in an air-tight, rigid container until ready for cooking. Even though frozen storage for fish can vary from 3 to 10 months, depending on the oil content of the fish, all frozen seafood should be used within a month or two to ensure the best flavour.

Smoked fish is packaged in many ways – frozen, refrigeration with a limited shelf life, and as a stable shelf product. Consumers are encouraged to follow the storage directions on the packaging and to refrigerate any unused product for a short period of time (maximum two days). Signs of quality deterioration and spoilage of smoked fish include discolouration, mold, and an unpleasant odour. Discard the product immediately if there are any signs of spoilage.

Some varieties of shellfish, however, require different handling and storage guidelines.

• Store shrimp, squid, and shucked shellfish in a leak-proof bag, plastic container, or covered jar.
  

• Store live shellfish in a shallow dish covered with damp towels or paper towels. Never put live shellfish in water or in an air-tight container where they could suffocate and die.
  

• Squid and freshly shucked clams have a shelf life of one to two days.
  

• Shrimp and scallops have a shelf life of about two to three days. Before storing uncooked shrimp, rinse them well under cold running water and drain thoroughly. Refrigerate, tightly covered, for up to 2 days.Cooked shrimp can also be refrigerated for up to 2 days. · Freshly shucked oysters have a shelf life of five to seven days.
  

• Store live clams in the refrigerator in an open container covered with a moist cloth for up to 2 days. Shucked clams may be stored in their liquor (the liquid surrounding them) in the refrigerator for up to 3 days and in the freezer for up to 3 months.
  

• Store live mussels in a single layer on a tray covered with a damp cloth for up to 2 days. Shucked mussels may be stored in their liquor in the refrigerator for up to 3 days, or frozen for up to 3 months.
  

• Oysters in the shell, from seven to ten days. Some shells may open during storage. If so, tap them. They will close if alive; if not, discard immediately.
  

• Refrigerate live crabs, covered by a damp towel, until just before cooking. Live lobsters and crabs should be cooked the same day they are purchased. Cooked whole lobsters or crabs should be stored in tight air-tight containers and used within two to three days. Cooked, picked lobster or crab meat should be stored in a sealed moisture-proof plastic bag or air-tight plastic container for three to four days. Canned crabmeat may be stored, once opened, in the refrigerator for up to 2 days. Pasteurized crab meat can be refrigerated for up to six months before opening and should be used within two to three days after opening.
  

• Refrigerate left-over cooked shellfish dishes as you would any other leftovers. Use within two or three days. Do not allow cooked seafood to come in direct contact with raw seafood or other raw meats.

Tips for Buying Fresh Fish and Friends

The best way to guarantee you are buying fresh fish is looking at, smelling and (if possible) feeling what is on offer. Whatever the variety, whole fish have certain characteristics that indicate freshness.

Buying whole fish, look for:

• Moist, and even slippery
• Shiny skin, with scales that adhere tightly. Characteristic colors and markings start to fade as soon as a fish leaves the water.
• Bright red or pink gills. Avoid fish with dull-colored gills that are gray, brown, or green. Fresh fish should be free from slime.
• Firm flesh, which bounces back when touched. Fresh fish will give slightly, then spring back into shape when gently pressed.
• Crystal clear eyes - not sunken into the surrounding skin. Bright, clear, full eyes that are often protruding. As the fish loses freshness, the eyes become cloudy, pink, and sunken.
• A fresh smell. Fresh fish shouldn't smell fishy. It should have a fresh, ocean smell.

Buying fillets or steaks, look for:

• Firm and elastic flesh and a fresh-cut, moist appearance, with no browning around the edges.
• Clear white or red color, depending on the variety of fish. Fresh fillets have a bright, shiny colour without browning. Filleted flesh separates if it is left too long in the case. The flesh should be translucent, light will shine through it. There should be little evidence of bruising or reddening of the flesh from retention of blood.
• Even coloring
• Moist appearance
• A fresh smell. All fresh fish should have no fishy or ammonia smell.. It should have a fresh, ocean smell.
• Prepackaged steaks and fillets should contain a minimum of liquid.

Buying shellfish, look for:

• Shellfish may be sold live, cooked, or fresh shucked.
• The form depends on availability and the shellfish itself. Each form and species will have different quality signs to examine.
• Odor is one quality indicator that should be sweet and mild, not overly fishy for all fresh shellfish. This odor has been likened to a fresh sea breeze or seaweed.

The shells of live clams, oysters, or mussels should be tightly closed. Look for:

• Fresh mussels, oysters, clams are sold live because when they die, their internal organs start to deteriorate. This way fresh shellfish should have unbroken shells and should be closed. If the shells gape slightly, tap them: the shells should close up. If they do not close up, throw them away.
• The shells of fresh, live shellfish should be shiny and moist. It should smell sweet and mild, like a fresh sea breeze.
• Fresh lobster and crabs are also sold alive, because they spoil quickly when they die. Thus when selecting them they should show leg movement (they will not be very active if they have been refrigerated, but they should move at least a little bit).
• Raw shrimp meat should be firm and should smell mild. The shells should not have blackened edges, black spots or other dark areas, because this indicates loss of freshness.
• When buying fresh squid, select those with clear and full eyes, the skin should be cream-colored with reddish brown spots (when they start losing freshness the skin turns pinkish) and the meat should be very firm.
• Fresh shucked oysters should have a fresh smell. A clear slightly milky or light grey liquid should surround freshly shucked oysters.

And last but not least, when shopping buy your fresh fish or seafood last and then take them home straight away to storage them appropriately.

Shopping for Fresh Fish and Friends At The Right Market

Everyone knows freshness is essential to good eating. From lettuce to chicken to bread, the freshness of our food is directly linked to its quality. With fish, freshness is even more important. So, its very important to know how to buy fresh fish.

There are health benefits to eating fish and seafood on a regular basis, whether it is wild or farmed. Studies show that people who eat seafood at least once per week significantly lower their risk of heart disease and stroke.

Fish are fragile creatures, and their quality begins to deteriorate within minutes of being hauled from the water. That's why being able to choose the freshest fish in the market is tantamount to choosing the best.

Seafoods, like many other foods, are perishable and must be handled properly to avoid spoilage and the possibility of food poisoning.

How do I know I am going to the right place?

Choosing fresh fish can be tricky, since most of the fish we buy is already cut up into fillets and steaks. While this makes cooking fish a snap, it also means that we need to pay attention before we buy. Here are some guidelines for helping you choose the freshest catch in the market.

Choosing where to purchase your fish is every bit as important as choosing which fish to buy.

Whether you shop at a specialty seafood shop or in the neighborhood supermarket, make sure that it's a place with a high turnover.

Sometimes a gourmet seafood store, even if they have dozens of varieties for sale, isn't as good a choice as the corner market, simply because fewer people may shop there.

If you shop at a place with a lot of traffic, you are guaranteed a high turnover, which almost always guarantees fresh fish. On the other hand, just because your supermarket does a bustling business in every other department doesn't mean they sell a lot of fish.

A good way to tell is simply to watch the seafood counter while you shop. Is it crowded? Are other shoppers looking carefully over the refrigerator case, being choosy about what they take home to their families? Crowds, especially discriminating ones, can be a good sign.

Presentation is key.

Are the fish beautifully (or at least neatly) displayed and surrounded by ice?

The little plastic signs which list the price per pound should be stuck into the ice (or a lemon half if the store is fancy) next to the fish, not into the fish itself. The counter and surrounding areas should be sparkling clean, without pools of murky liquid collecting. Pools of murky liquid are also bad signs when collecting underneath the fish.

Is your fish store a good one?

Watch the counter people in action. How are they handling your dinner?

Are they carelessly flopping the fish into the wrapping, holding the steaks or fillets by a thin edge (which can tear the flesh), or dangling your snapper by the tail? Fish are not as hardy as chickens, and need easy handling (although you probably wouldn't want your butcher lifting your chicken by its drumstick, either).

Odor is also a telltale indicator.

When you walk into a fish store or approach the fish counter if you're in a supermarket, are you greeted with the crisp clean scent of salt and ice?

This is what you should smell. If the air is at all rank, vaguely foul, or even somewhat less than fresh, something could be amiss. If this is the case where you buy your fish, think about changing venues.

Checking out the Merchandise

Once you've chosen your market of choice, choosing which fish is the freshest should be as easy as asking the fishmonger. Spending a little time talking with him or her will help you make an informed choice.

Find out the fish's history. Where and when did the fishmonger buy the fish? Was it caught locally or shipped in from elsewhere? Has the fish been frozen? (Previously frozen fish cannot be refrozen.) Obviously the longer the fish has been out of the water, the less likely it will be fresh.

How Much Seafood Do I Need to Buy?

You can never have enough seafood in your life. The amount you'll want per person depends on the recipe, the fish itself, and your appetite. Here is a more precise estimate, per main course serving.

Small whole fish	3/4 to 1 pound per person
Fillets or steak	1/3 pound or 5 to 8 ounces per person
Scallops, peeled shrimp, or crab meat	1/4 pound or 5 to 7 ounces, shelled per person
Shell-on shrimp	1/2 pound per person
Live crab or lobster	1/2 pound per person
Oysters or clams, shucked	1/4 pint per person
Oysters or clams, in the shell	1/2 to 1 dozen per person
Squid and octopus	6 to 8 ounces per person
Lobster	1 1/2 pounds in the shell per person
Clams and mussels	3/4 pound per person