Submitted 295 days ago...
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Submitted 295 days ago...
Buying it from your supermarket is ok, check with the fish department (meat department if they don't have a specific fish department) and find out what days what seafood comes in. Federal law mandates that fresh unfrozen fish and seafood arrive at your store no more than 48 hours after harvest, or live (live lobster) Most crab will be frozen. Some fish should be whole and you can have cut to your order. Raw frozen shrimp, and fish is ok, but all others such as crab, and crayfish will be cooked before frozen and you just need to heat it up.
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Submitted 277 days ago...
I've found the same thing - if you are going to cook the fish, then the supermarket is usually fine, but I have found out the hard way that if you are going to make sushi or sashimi you will want to purchase sushi grade fish. Some supermarkets have it, but you may have to go to a specialty food store. It's pricey, but don't be scared, for 1-2 people you only need like 1/2 pound if that.
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Submitted 277 days ago...
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Submitted 277 days ago...
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Submitted 43 days ago...
Compared to the meat and poultry products , fish tends to decompose faster , and stale fish is just useless to eat . Frozen fish loses it's natural taste , so it's always better to buy fresh .
There are certain criterias to ascertain the freshness ,like the texture , redness of the gills , and eyes of the fish etc.
For prawns , the shells should not be separating from the meat , and crabs keep on breathing even if out of the water , and they should be alive .
It's advisable to buy fresh fish , in a proportionate quantity , clean , marinate , cook , and store in the fridge , for two or three meals , and just finish it off !
For keeping in the deep fridge , clean , wash , and store for a maximum of three days , not more .
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