FOOD

How to Buy and Store seafood
Source: The Taste of Zihuatanejo Cookbook - Seafood

Buying Whole Fish
Eyes should be clear, moist and bright; dull gray or cloudy eyes should be avoided.
Gills should be bright or dark red or pink, depending on the species, but never dull gray.
Fish should be firm; if you can fold the fish from tail to mouth it is too old.
Fish tails should be flexible and wet, not dry and brittle.
Fish should not smell “fishy,” they should smell of the sea, nothing else.
If you press the fish lightly with your thumb, the flesh should spring back leaving little or no imprint.

Fillets: Slices of fresh fish without bones
Meat should be wet and shiny without discoloration and they shouldn’t have dry edges. They shouldn’t be placed on a wet surface.

Mollusks: Invertebrates with soft un-segmented bodies, usually having valves
one valve: conch, abalone or two valves: mussels, oysters, scallops.
Shells of hinged shellfish should be shiny and tightly closed. If open, tap them sharply with a spoon; if they do not close discard them.
Without valve: Octopus, Squid
Meat should be firm and plump and should spring back to its original position when pressed. Head, tentacles and body should be intact, not separated.

Shellfish: Crustaceans, invertebrates with segmented bodies: crabs, crawfish, lobster, prawns, shrimp
Dead Shellfish: Should have no discoloration or black marks especially on the extremities (feet, legs, claws, head). The bodies should be intact and free of water or liquid inside their shells. Their bodies should feel a weight that is proportionate to their size.

Live Shellfish: Should be their natural color, normally, blue, black or green. They should be active and freely moving, legs and claws should be intact and the claws should stay bound until after cooking.

All shellfish should have a weight proportionate to their size. Shellfish leave their shells when they grow and it takes a couple of months for them to develop a new one. If they feel light it could mean they were still growing into their shells when caught, which will result in bland meat.

Cooked Shellfish: Should smell fresh, with no hint of ammonia.

Storing Fish and Seafood
Fresh is always best and it is better to purchase and cook immediately. Especially for raw fish dishes, best the same day, two days maximum.

In the Refrigerator
Fish: Do not keep fish for more than a day or two. The average refrigerator is not cold enough to properly store fish. To store fish in a refrigerator, place in a plastic container and cover with ice, and seal with plastic wrap (or put in a plastic bag with ice) and put in the coldest part of the refrigerator. Best to clean and prepare into fillets before storing in the refrigerator. Fish will keep in the refrigerator no more than two to three days.

Live Shellfish: In cooler climates you can place live shellfish (mussels, clams, crabs) in a covered bucket of water and put it out of the sun in the coldest part of the house and they will last for two days. In warmer climates, it is best to put them in a bucket of water and place in the refrigerator where they can last for three days.

Dead Shellfish and Mollusks: Uncooked shellfish and mollusks should be used the next day, two days after buying at the maximum. Larger shellfish like crab and lobster can be wrapped in aluminum foil and placed on a plate in the refrigerator. The rest should be put in a covered container or plastic bag and stored in the coldest part of the refrigerator, for no more than two to three days.

In the Freezer
Ideally seafood should be eaten fresh, but if you must freeze it, remember the sooner it is frozen the longer it will keep its texture and taste. If you plan to freeze fish or seafood, better to freeze it as soon after you buy it as possible and before it starts to go bad. Always label the fish with the date you froze it. Do not re-freeze fish that has been frozen and defrosted before as freezing affects the flavor and the texture and re-freezing can spoil the meat. Don’t defrost at room temperature, defrost slowly in the refrigerator.
Some seafood can be cooked directly from the frozen state: breaded fish fillets, calamari and shrimp. Oysters should not be frozen as it changes the flavor.

Whole Fish: Clean and rinse in cold water, dry on paper towels and freeze in a sealed plastic bag. Some fish can be kept frozen for up to six months, but species with more oil or fat (salmon, tuna, sardines) should not be frozen for more than three months.
Fillets: Should be frozen in small portions and for a maximum of three months.
Shrimp: Should not be peeled before they are frozen, but they should be put in a container full of water and kept frozen as a block of ice and can keep up to three months. To defrost, put in the refrigerator overnight.
Shellfish and mollusks (crab, lobster, octopus, calamari): Can be frozen up to three months, clean and place in a sealed plastic bag.

This is an excerpt from the soon to be released, The Taste of Zihuatanejo Cookbook - Seafood, a collection of recipes, traditional and modern found in restaurants and homes around Ixtapa-Zihuatanejo, utilizing the region’s most tantalizing ingredients. A full color photo book that is as enjoyable to look at as it is practical to use, it is wire-bound and lays flat for ease in the kitchen. It contains recipes from the simple to elaborate and contains useful information and anecdotes about the area and the local cuisine.

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