-- Robert Preidt
THURSDAY, Nov. 25 (HealthDay News) -- If seafood is on the menu
this holiday, there are a number of ways you can ensure that it's
fresh and safe.
A faint sea odor is normal, but fresh seafood should not smell
"fishy," according to Kantha Shelke, an Institute of Food
Technologists food science expert. Freshly cut fish, peeled
crustaceans (shrimp, prawns, rock shrimp, lobster, soft shell
crabs) and shucked mollusks (scallops, oysters, clams and mussels)
should be moist, not slimy or dry around the edges.
Fresh fish should have clear, well-rounded eyes, not clouded,
dry and sunken. The gills should be bright red, not darkened or
slimy, and the fish should feel moist and springy instead of mushy,
Fresh prawns, shrimp, lobster, soft shell crabs and rock shrimp
should have a uniformly light-colored tail without any
discoloration, Shelke said. Mollusks in the shell should be alive
and hold tightly to their shells when handled and must come with
either a "last sale date" or "date shucked." When buying fresh
oysters, look for a natural creamy color within a clear liquid.
It's best to buy fresh seafood the day you're going to eat it.
If that isn't possible, properly store it in the fridge or freezer
until it is prepared and cooked. Shelke offered the following
The U.S. Food and Drug Administration has more about
fresh and frozen seafood.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.