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If you want to eat seafood, you need to choose wisely. Do not make the wrong choice of seafood that is not fresh because it may be contaminated with bacteria and risk causing food poisoning. To prevent this, let's take a look at the tips for choosing fresh seafood here
Seafood is a source of high-quality protein that is an important part of a he althy diet. Regular consumption of seafood can bring many benefits to the he alth of the body, especially the brain, bones, and muscles.
In choosing seafood products, make sure you know which ones are of good quality for consumption, so that you and your family can enjoy seafood safely and get the maximum benefit.
Tips for Choosing Fresh Seafood
Some people interpret fresh seafood as seafood that has not been frozen since it was caught. In fact, seafood that is frozen properly can be just as good or even superior in quality.
So, what really needs to be considered is not frozen or not, but the quality of the seafood itself. To determine the quality of fresh seafood, there are several tips that can be your guide:
1. Smell the smell
Smelling the seafood that you are about to buy is the easiest way to find out whether the seafood is fresh or not. Fresh seafood usually smells light or faint, not fishy, sour, or rancid.
Meanwhile, seafood that starts to rot will usually smell like ammonia or smell very fishy. It's possible that the seafood is a product that has been around for a long time or wasn't frozen properly.
2. Pay attention to the outside
The appearance of seafood is also a factor that determines the quality of fresh seafood. Fresh marine fish are usually brightly colored, shiny, and the scales are tightly attached. His eyes were clear and solid and prominent. In addition, fish gills are also red or pink.
For this type of shellfish, choose one whose shell looks moist and tightly closed. If the shell is slightly open, ask the seller to knock on it. If the shell doesn't close again, don't select it. Also avoid buying shells with cracked shells.
For crabs and lobsters, we recommend choosing those that are still alive, i.e. those that show leg movement, even if only a little. When it's cooked, choose lobster and crab whose shells are bright red and the flesh is pure white or white with a hint of red and brown.
To choose shrimp, you should avoid shrimp that have a shell with blackened edges or black spots. Usually, fresh shrimp shells are grayish green, reddish brown, or pink.
For squid, choose one whose eyes are clear and look whole and solid. In addition, the skin should also be non-peeling and beige in color with reddish-brown spots. Over time, the skin of the squid may turn pink and the flesh may turn yellow.
3. Check the density
Fresh seafood is also characterized by meat that is firm, elastic, and doesn't leave marks when gently pressed. Over time, the meat will usually become soft, easily torn, and easily detached from the bone or shell.
In addition to the methods above, you can also ensure the freshness of seafood by buying only from trusted sources. Choose seafood providers who place their products in the refrigerator or freezer.
After buying and taking home, immediately store seafood products in the freezer and use them no more than 3 days after buying them, especially if you want to eat seafood raw.
If you experience stomach cramps, nausea, vomiting, diarrhea, or weakness after eating seafood that doesn't seem fresh, go to the ER or consult a doctor for proper treatment.