Choosing Fresh Seafood
Li Qing | Uncategorized |
CHOOSING THE FRESHEST

- Skin: Vibrant and shiny with intact scales
- Flesh: Firm and translucent. Should bounce back when you press it
- Gills: Bright red with no discolouration
- Eyes: Bright and clear
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour

- Behaviour: Active and fiesty. When lifted, they should raise their claws and curl their tails
- Claws: Shouldn’t be droopy
- Antennae: Long and intact



- Shells: Whole, crack-free and tightly closed
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
- Upon shucking: Be sure to check that the oyster is live (squeeze some lemon or nudge the edge of the oyster to see it move)



- Shells: Whole and tightly closed. Free of chips and cracks
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour



- Shells: Whole, crack-free and tightly closed
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour



- Color: Ivory white with no browning
- Meat: Firm and not mushy
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour



- Skin: White-ish
*Note: Freezing the octopus is often preferred as it tenderizes the flesh



- Eyes: Bright and clear
- Meat: Firm and translucent
- Skin: Free of slime and tears



- Meat: Firm and not mushy
- Legs: Whole and intact
- Color: Vibrant with no discolourations or black spots
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour



- Alive: the legs should be moving and whole.
- Body: Free of cracks
- Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour