Buzz
If ocean fish is preserved for too long or using soldering and urea for preservation, the eyes and gills of the fish still look like fresh fish but the flesh loses elasticity, the body of the fish is not sticky, and upon careful sniffing, it will smell rancid instead of the typical fishy odor.
Choosing Fresh Squid
- There are various types of squid such as cuttlefish, tube squid, leaf squid... but regardless of the type, you should choose those with heads firmly attached to the body, not overly fishy smell, flesh not mushy, and no discoloration.
- For cuttlefish: choose large ones, thick bodies with milky white color, stiff squid tentacles, firm flesh, and a brown membrane layer surrounding it.
- For tube squid: choose those with bright pink color, firm flesh, stiff squid tentacles, and intact ink sac.
Choosing Fresh Shrimp
- If buying frozen shrimp, you must choose ones with all parts intact, feels tight when touched, naturally soft and flexible (to avoid buying shrimp pumped with gelatin to increase weight), and most importantly, no fishy or off smell.
- For lobster: select shiny shell, greenish claws. For prawn: choose bright pink prawns, green eyes, preferably live ones. For shrimp: select smooth shiny shells, fresh-looking translucent backs.
The crab is still lively, with a murky gray hue, a large shell firmly attached to its body, its spikes on the legs and shell still sharp.
Avoid crabs with greenish-gray shells, pressing on the shell feels soft as they are soggy, watery, and have little meat.
Choosing Fresh Clams
Selecting clams follows similar principles to choosing crabs, but you need to pay attention to the following points:
Choose clams of moderate size, about the size of an adult's hand, which is ideal. Firm clams, when pressed, do not sink, indicating good quality.
For meaty clams: opt for small male clams, with a firm area near the lower shell, close to the leg, when pressed, it should not indent, indicating a tasty clam with plenty of meat.
For brick clams: select female clams with large shells, yellowish in color resembling clay, with sturdy legs.
Avoid buying clams in the middle of the month because at this time, the clam meat is both tender and mushy, making it less delicious.
Above are some small tips for selecting fresh seafood that PasGo wants to share with you. Wishing you and your family to have quality and delicious meals!
Source: Compiled
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