How to Identify Fish and Seafood
Fish and seafood are an excellent source of nutrients. High in Omega Oils and delicious, these treasures from the sea are an essential part of a healthy diet. There are three basic types of seafood and for many, identifying them is the key to enjoying an unforgettable meal. Does this Spark an idea?
Instructions
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Deciphering What's on the Plate
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1
Look at the piece of seafood on the plate--does it have scales, a shell or tentacles? Some fish varieties such as red snapper and salmon are served with their scales still on. Shells obviously indicate that it is some sort of shellfish. Tentacles means it is either an octopus or squid.
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2
Cut the seafood with your fork. Does it flake, simply separate or require a knife to cut through? Fish fillets are pieces of fish with the skin and bones removed. Fish fillets are flaky to the touch, which means they will fall apart into flakes with pressed with a fork. Certain types of shellfish such as shrimp will simply divide in half when pressed with a fork. Octopus or squid will require cutting with a knife, as their muscle has a firmer texture.
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3
Taste the meat. Whitefish such as sole or snapper will have a neutral taste, and most likely taste like whatever spices were used in cooking it. Fish such as salmon or tuna will have a slightly more "fishy" taste. Shellfish such as shrimp, lobster and crab will have a sweet taste and a soft texture when chewed. Octopus and squid have a neutral flavor but a firm texture, as they are usually served steamed, and sometime raw.
Determining Freshness When Purchasing
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Observe the fish's eyes. If the eyes are black and shiny, then the fish is fresh. If the eyes are slightly cloudy then it may be one day old. If the eyes are completely cloudy and sunken in, then it is most likely three to four days old.
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Smell the seafood. Seafood should never have a fowl odor, as this indicates it has gone bad. Any seafood that has a fishy smell is roughly three to four days old and should be avoided. If the seafood has a salty smell, or no smell at all, then it is fresh and safe to purchase.
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Touch the seafood. When touching fish the flesh should be firm and not leave an indentation. For shellfish, if the shell is slightly open, tap on it. If the shell closes, then it is fresh--if not avoid it, as it has gone bad.
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Observe the way it is stored. Fresh fish should be stored buried in ice. Shellfish should be stored on ice, but in the open air.
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