Seafood is an important part of any healthy diet. It contains omega-3 fatty acids, high quality protein, and many other essential nutrients your body needs. In order to get the most out of your seafood, however you need to handle it properly. Follow these basic food safety tips to make sure your seafood is as tasty when you eat it as it was when you bought it.
When you go to the fish counter in your local supermarket, the seafood should be displayed in a refrigerated case or on a thick bed of fresh ice. The entire area should smell clean without the least hint of fishiness. Take a close look at the fish. The eyes should be clear with a slight bulge. There are very few types of fish with naturally cloudy eyes that are sold at most fish counters.
Fillets and whole fish should have firm, shiny flesh. Their gills should be bright red and free of any slime. Dull colored flesh could mean the fish is past its prime. When pressed, the meat should spring back. Fillets should not show any drying or darkening around the edges. There should not be any discoloration, such as green or yellow, and there should not appear to be mushy or dry areas.
When you are shopping for shellfish, ask to see the label or tag that came with it. Sacks of live shellfish are tagged and labels are put on containers of shucked shellfish. These tags inform you about the processor’s certification number, the size of the seafood and more.
Throw out any clams, mussels, or oysters that have cracked or broken shells. Tap on the whole ones to see if they are alive. Living shellfish will close up when tapped. If they do not close, do not buy them. Crabs and lobsters that are bought alive should show leg movement. They spoil extremely quickly, so buying live is the only way to guarantee really fresh meat.
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Once you get home, put the seafood in the fridge if you will be eating it within two days. Any longer than that and you had better consider freezing it. Living seafood should be eaten that same day if possible. Frozen seafood should be thawed gradually overnight in the refrigerator. Follow standard cleanliness routines and sanitize your hands, knives and cutting board to prevent cross contamination.
Whether you are making something as simple as shrimp appetizers or something much more complex, always make sure your seafood is properly cooked. Fish should turn opaque in color and flake easily when done. Check in more than one spot to be sure. Shrimp and lobster turn an opaque pearl color when done. Scallops turn opaque and firm with a milky white color. Clams, oysters, and mussels are done as soon as their shells open. Any that do not open should be discarded.
By using these simple steps, your seafood will taste wonderful because you are getting the freshest you can get. Your guests and family will be safe eating seafood that has been handled properly. The worst thing that could happen is causing your guests to be sick. By following these precautions, your seafood will not only be delicious, it will be perfectly safe.
Fancy appetizer recipes are perfect when you want to make a good impression. They look beautiful and taste even better. You can arrange them on a nice platter for a great presentation. Use some parsley sprigs or other garnish on the platter to set them off just right.