North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

April 16, 2018 | Vanda Lewis

how to select, handle, clean & store seafood

Fish and shellfish are highly perishable and must be properly handled from catch to cook. Mishandling results in poor quality and loss of flavor and nutrients. Be sure that the seafood you but is fresh. It’s a good idea to go to the market to buy fresh seafood, not just a particular species. If your recipe calls for flounder, but the snapper is fresher, buy the snapper. The following indicators will help you determine freshness and quality.

A fresh fish has…

Fresh shrimp have…

Cooked shrimp have…

Live crabs and lobsters…

Cooked crabs and lobsters…

Clams and oysters in the shell…

Shucked oysters…

Fresh scallops…

Frozen seafood…

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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