Smart-Select Sort Fresh Seafood

Seafood practically almost become a hobby for everyone. Besides it tastes delicious, protein sources are also more than those of freshwater fish. But if we are wrong choose to enjoy seafood, healthy food can be transformed into a boomerang for us.

That's why Dr. John C Chandrawinata, MND, SpGK, clinical nutrition specialist from Melinda's Hospital, Bandung, give us a guide choose fresh seafood, namely:

Buy in a trusted: Sellers who understands will keep seafood in cold temperatures between 0 and 80 degrees celsius in the container filled with ice. These containers must also be able to drain the melted ice to reduce the risk of decay.

Check the quality and cleanliness: Seafood fresh look clean and free of insects. The seller was using disposable gloves and can answer questions about the freshness of the seafood he sells.

Kiss fragrance: has the aroma of fresh fish such as sea, smelling not sting. If pressed, the meat feels springy, with fins and scales intact skin clung tightly fixed on the metallic-colored, shiny (not dull),. Ingsang pink or bright red, free of slime or mud. Fish eyes look clear, bright, and prominent.

A good fillet of fish meat is not too fishy aroma. The meat moist and chewy. The color is clear, without a brownish color at the edges. If fillets packaged wrapped, the packaging should be meeting and was not damaged.

Hold the shell and slide in opposite directions: This rule applies to select fresh shellfish. If the shells move, it means no longer fresh. Just like fish, shrimp or shellfish that have been peeled, no fishy smell. Sometimes there is little clear liquid on top. Make sure the liquid is not white or greenish.

Frozen seafood should be completely frozen and free from ice crystals or freezer burn (food conditions which were damaged by oxidation and dehydration). Characteristics of the affected food freezer burn is the color changed from its original color. Check if the packaging is intact and no sign of wet bottom line result is stored in a freezer.

Moist, not fishy sting, and the color characteristic: This is the sign of a good cooked seafood. The meaning of color is the color that describes the typical freshness. For example, shells of shrimp should be pink. For lobsters or crabs, shells must be bright red. Before you buy, check beforehand, lest a seafood cooked is placed next to a seafood raw. Also check the packaging and expiration date.