How to Keep Seafood Fresh Naturally by Mark Gold

Unlike meats and poultry, fish and shellfish must be handled very gently. In order to keep seafood fresh special emphasis must be placed on the careful and safe handling of it. Seafood naturally dwells in a very moist, often extremely cold environment, sometimes just above freezing. This means that fresh seafood should be kept moist and very cold; rough handling or improper storage can do a great deal of harm to your delicious seafood. Mishandling of fresh fish can rupture blood vessels and cause bruising; bruised fish has a strong “fishy” taste and odor and the process of oxidation will speed up, which will lead to the fish becoming rancid rapidly.

In order to maintain seafood at its freshest it should be put into the freezer as soon as possible after purchase. Try to keep it frozen as close to minus 20 degrees Fahrenheit as possible, it will remain in optimum condition for up to six months this way. Fish should be defrosted in the refrigerator overnight, this way moisture loss is kept at a minimum; a one pound package should defrost within twenty four hours. Bacteria on the surface of seafood will start to multiply rapidly if it is defrosted with warm water or at room temperature, cold water defrosting is preferable. One can also use a microwave for defrosting, but take care to avoid beginning the cooking process; always use the microwave at its lowest setting.

The storage life of seafood varies on the type and the way it is handled and stored. The following are some basic guidelines on storage methods and times:

Fish should be used quickly, usually within one or two days.

Live shellfish like mussels and oysters should be stored in a shallow dish covered with damp paper towels or cloths, not in an airtight container and never in water! Always scrub the shells before cooking or shucking.

Oysters and clams in the shell will last seven to ten days, mussels will last two or three days, if any shells open during storage tap them; if they are alive they will close, discard them if they are dead.

Squid, shrimp and shucked shellfish should be stored in a leak proof container or bag. Scallops and shrimp will remain fresh for up to three days, squid and shucked clams one or two days and freshly shucked oysters have a shelf life of between five and seven days.

Live lobsters and crabs should be cooked on the day they are purchased; after cooking, whole lobsters and crabs should be stored in an airtight container and used within three days.

Cooked lobster and crab meat can be stored in a sealed bag or container for three to four days.

Eating healthier foods is not only good for you, it will help you to get more enjoyment out of your foods. Fish and shellfish are an important part of healthy eating so it is imperative to keep seafood fresh, and you’ll even save money by having less waste. You can increase the shelf life of all of your seafood, and of most foods by using an exciting new breakthrough in food preservation called eggstrafresh®; it is scientifically proven to dramatically reduce oxidation and retain moisture. Oxidation and moisture loss are two leading factors that foster bacteria, nasty odors, mold and rapid food spoilage. eggstrafresh® will also improve the texture, natural color, taste and flavor of all of your foods. Visit http://www.eggstrafresh.com to learn more about this wonderful innovation.

About The Author

Mark Gold has more than 27 years of experience in the Food and Beverage Industry. He is also involved in Business Development for C-5 Biotechnologies, LLC.

The author invites you to visit:
http://www.eggstrafresh.com