Tuesday, June 22, 2021

Which Seafood?

Below you will find a summary of the features you should look for when buying different seafood.

FISH SOLD WHOLE

• The appearance of the fish is bright and metallic shine

• Stamps are uniform and frequent

• Smell; not fishy smell, it should be seaweed

• Eyes; bright, transparent and full round, pupil black, cornea transparent

• gills; bright red or bright pink, little visible mucus or transparent secretion

FILATO FISH OR FISH MEAL

• Fresh seaweed smell

• Tight, elastic and moist meat

Light translucent translucent texture

• Clean, masterfully and carefully cut and sorted

• There is no bruising-browning or blood clot in the meat

LIVE LOBBY, CEREVITE, CRAB

• In general, stagnant but mild limb movements are observed

Shell; clean, spotless, no crack formed

• When you take the lobster in your hand, the tail should fold under the body

• When you take it in all three, it should feel heavy depending on the grain size.

Oyster, Midye

• The shells are hard, unbroken and clean as much as possible.

• Shells are tightly closed or closed when you touch them

• The bottom lid must have formed a deeper pit, especially in oysters.

OPEN RESIDENCE

• The meat is plump, creamy and immersed in natural oyster liquid

Oyster liquid is clear, slightly pearlescent-opaque but not sandy or cloudy

• No heavy smell

SHRIMP

• The meat is fully filled and tight

• Must not be slippery between meat and crust

• There should be no black spots on the crust or browning on the coasts.

• No heavy smell

OCTOPUS

• Meat is too tight

• No tears or cracks on the skin

• The skin should be purple-red-brown speckled on cream color, and the stale mark should not be yellowish or pinkish.

COOKED LOBSTER, CEREVE AND CRAB

• Bright red shell

• Moist meat texture

• Odorless

• When lobster is cooked; red-colored snow-white flesh

• When the crab is cooked; white meat with red-brown coloring

• When crayfish are cooked; white meat with red-pink color

FROZEN SEA PRODUCTS

• Fully frozen, hard texture, polished surface

• No ice crumbs on food or in the package

• The color in the meat is single and homogeneous,

Indication of drying whiteness, becoming orange and bitter

• The package is undamaged, dry

• In the presence of no smell

Source: ozgunform.com

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