Seven Seafood Tips

  • 1. Choose clams with shells that are steely gray, not chalky white, which is a sign of age. If the clam is open, pinch the shells together. If they don’t stay closed, discard the clam. Never use clams with cracked shells.
  • 2. Buy lobsters that are lively and that have hard, dark shells, and don’t believe the myth that small lobsters are sweeter than large ones.
  • 3. Select fresh, firm whole fish with red gills, clear eyes and smooth, unblemished skin with a bright sheen.
  • 4. Buy fillets that are moist, with shiny, almost translucent flesh. They should be firm and have a clean sea smell. Never buy fish that is sitting in water.
  • 5. Keep fresh fish and shellfish refrigerated at all times. The coolest part of most refrigerators is at the back of the bottom shelf, which should be 38° or lower.
  • 6. Cut fish with a very sharp knife; the fragile flesh can tear easily.
  • 7. Make stock using the well-rinsed heads, bones and trimmings of haddock, cod, flounder, sole, bass or halibut.
DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon