Purchasing Seafood Smart Solutions : Episode SSL-451 -- More Projects »
Bob Vogel, a seafood expert, doles out advice and tips for choosing fresh seafood.
- Know your seafood vendors. Establish a rapport with them and allow them to guide you through seafood purchases. Select a vendor just as you would a physician. If the vendor doesn't listen to you and answer your questions adequately, move on to someone else.
Sea scallops are tasty, reasonably priced and should look fresh and rich. Look for them to be shiny and opaque, yet nearly translucent (figure A). The smell should be sweet and fresh, like that of seaweed and ocean air.Different types of shellfish are best at certain times of year. For example, clams and mussels are in season in fall and winter, but that still doesn't mean that they'll all be good.
Avoid cracked or broken shells (figure B). This means the animal may already be compromised, weak and perhaps even dying. Make sure the shells are intact.With clams, look for shells that are closed and stay closed. If a shell is gaping slightly, warm it in your hand and see if it closes back up. When preparing clams, if you notice some that have opened while the others remain closed, discard those that remained closed.
You might notice "the beard" when making mussel purchases (figure C). This is that fuzzy apparatus that can be seen on top of the mussel. Used to attach a mussel to a neighbor, pier or outcropping, this should be left on as long as possible to ensure a fresher product. Otherwise, the mussel might die sooner than would be preferred.
Pre-prepared shrimp maximizes time and effort. All that's necessary is unwrapping the product and serving it. For those that have the time and convenience, a shell-on raw product (figure D) is recommended and provides the most bang for the shellfish buck.
The right tool for the job of peeling shrimp is a shrimp shucker with a nice point and serrated edge. Insert the tool into the spine of the shrimp and, with a rocking motion, cut down the back of the shrimp to the tail (figure E). Peel off the shell by parting it with both thumbs. It should come off easily, and the end result is a tail-on, raw, peeled and de-veined shrimp.Summer is lobster season, and therefore the most economical time to buy. Although having a reputation for being expensive, buying a lobster alive and whole provides a great deal of value--from the claw meat, to the body to saving the shells for a wonderful bisque.Two oysters tapped together should sound like two solid rocks. A deeper, hollow or echoed sound usually signals a gaping shell, so toss it out.Remember, when a meal comes from the sea, freshness comes first. Try to use the product within 48 hours of purchase.Raw oysters, clams or sushi are not recommended for pregnant women. Otherwise, enjoy!
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