Seafood is becoming popular in the list of casual dinner setting. A main reason is that people have gone on to consume raw fish due to the health concerns. Based on reports, 72 % of the people have switched over to seafood as it is a viable health option. Even if you happen to be a culinary graduate who is not into the casual business of food, you would still like to cash in the benefits of the interest of people in Seafood. But buying fish is an art and you need to be choose the right type of fish available based on your interests. Below are mention a few handy tips when it comes to the choice of a fish for your eatery or restaurant.
Keep it open
Mussels or clams are a tasty food option particularly when it is an appetizer. It is better that you purchase either one of them when it is still alive that assures the greatest possible freshness. You could figure out if either of them is alive as the shell is close tightly. Suppose you open both of them and it closes the lid, it also keeps on kicking. Even there is a slight smell emerging from clam or a mussel. After it is purchased it is better to store them on ice where the temperature will be between 34 degree to 40 degree Celsius. You would be looking to purchase a crab when it is alive as their meat is known to spoil quickly. A fresh crab is know to have plenty of leg movement.
The eyes are an outlet
Purchasing of fish is not only of great value, but it provides more of a fish to cook. If you are planning to purchase an entire fish it is better that you check out the condition of its eyes. A purchase of fresh fish and you want the eyes to be wet and plump with little to no clouding. When the condition of the fish spoils the eyes would be the first one to feel the pinch and murkily looking eyes are an indicator of foul fish. Even the eyes may begin to shrink in the shrivel. What it means is that the fish is not suitable for eating.
Be spot on with your fish
Yes the eyes are important when it comes to fish freshness. It is better that you spend a lot of time in checking out the condition of the tuna. A suggestion is to take some time and poke at the fish and observe that the fish is sticky. The flesh needs to spring back a few seconds after you make a contact. From the skin it is better that you remove the fills. Brighter colours means a fresh pair of fish but make sure that the grills are not that slimy. The same logic applies for the scales as the freshest fishes have shiniest scales at the same time. You can go for best seafood in Al Rigga as it has some great options.
