The way to choose fish, crab, lobster and other live seafood is how lively is it? Is it swimming around whistling a happy tuneor is it sad, in the corner barely moving? If it is happy it tastes much better. Crabs and lobsters starve when they are in tanks and are not happy. This means if it has been there a few weeks by the time you crack it open and it could be almost empty inside.
Shellfish should only be bought at sources/markets that are reputable. And important thing to remember is that shellfish are sold alive so should be reactive. If you put one on a countertop, tap on the shell; it should close even tighter than it was (especially with and clams). You will also tell if shellfish are dead by cooking. If after the cooking process some are still closed – it is best to discard all. Scallops are a little different. Those scallops you see floundering in milky ick? Those should not be bought. Better to buy frozen, vacuum sealed scallops.
It is not a secret, the idea of having seafood that is frozen can be put off to many people, especially when they say that time and time again, or always begin telling you time and time again, expressly by TV cooking shows and ourmothers alike, that fresh is always best. But you really do not have to freeze. Here are some things about frozen seafood that you need to know.
Frozen, Not Stale
Contrary to what many believe, frozen seafood remains freshness of a newly gathered catch. In fact, frozen seafood can be fresher than non-frozen fish. This is possible through the development of modern technology for freezing. Seafood is flash frozen within hours by using special freezers that quickly chills the catch down to temperatures of 0 degrees C (32 degrees F). The seafood is then kept in a temperature no higher than -28 degrees C (-20 Degrees F). This guarantees that the product remains fresh and for longer periods of time.