Part Three : Chapter Ten : Fish and Shellfish Identification

Fish and shellfish were once plentiful and affordable, but with increased popularity and more complicated fishing techniques, the prices of these delicious morsels have skyrocketed. Because of the high demand for these ingredients, many countries have passed laws and regulations regarding the times and methods of legal fishing. Each type of fish, and shellfish, must be cooked in a specific fashion and chefs, both professional and home, must know what those methods are to bring out the best flavors. 

When purchasing seafood, the person helping you should be able to answer any questions you may have about the freshness or origin of each item. I make it a rule to avoid fish departments that have any sort of smell emanating from them, as fresh fish should have little to no odor whatsoever. If a fish department smells a bit off, it's best to avoid it altogether as one bad piece could contaminate many more!

While storing fish in the correct temperatures allows it to keep for several days, it's best to use what you purchase within a day or two to assure it's freshness. If the fish takes on a "fishy" smell, or becomes soft, and doesn't respond to light pressure, you should probably avoid using it. If you are going to use frozen fish, be wary of white frost around the edges, as this is an indicator of freezer burn, and proof that the fish was improperly packaged.

Here's something I didn't know: "The more a fish swims, the darker its flesh will be. Darker fleshed fish have a higher oil content and, therefore, a stronger flavor." I found that extremely interesting! Considering the oil content of a fish before cooking is imperative to deciding on the best course of method to take.

In contrast to fish, shellfish are sold live, shucked, as tails, claws, and legs. When purchasing shellfish that is still alive, you want to see movement when choosing your ingredients. If you are looking at clams, mussels and oysters, you want to see tightly closed shells, and if they are open a bit, they should snap shut upon contact. Something else I learned in this chapter: "Do not allow fresh water to come into direct contact with lobsters and crabs, as it will kill them." That's the last time I put my lobsters in the sink and run a little water over them while they are awaiting dinner preparation.

This chapter spurned quite the conversation between my husband and I. We tend to eat a lot of seafood in general, but the way in which we've cared for shellfish has been wrong to date. I'm glad I have a new guide for tending to these delicate ingredients. I won't be icing my mussels, clams and oysters any longer...and now I know that if I'm to submerge lobsters in water before cooking, it should be salt water, or nothing at all!