To determine whether seafood is fresh, it can be comprehensively evaluated from many aspects such as appearance, smell, touch, activity, and the state of a particular part..
Observe the appearance：
- For fresh seafood, such as fish, the eyes of the fish are usually clear, full and prominent; the shell of shrimp should be shiny and complete, without damage or dark spots; crabs depend on whether the crab shell is green and bright, and the crab belly is white.
- For high-quality fish such as grouper, the scales should be close to the epidermis and the spots should be evenly distributed.
Smell the smell：
- Fresh seafood usually has only a faint taste of sea water or a slight fishy smell.
- If there is a strong odor, such as fish with a rancid smell and shrimp with a rotting mold smell, it may not be fresh.
Tactile：
- Fresh seafood, the meat quality should be elastic, and it can rebound quickly after pressing.
- For live seafood, such as crabs and shrimp, it is necessary to observe their mobility. The lively ones are usually relatively fresh.
Check the status of specific parts：
- The gills of the fish should be bright red. If the gills are off-white or dark red, accompanied by more mucus and odor, it means that the fish may not be very fresh.
- The meat of abalone should be fat, full and elastic, beige or light brown in color, and fresh and shiny in texture; stale abalone should be gray in color and fleshy.
Other precautions：
- When buying seafood, you should choose a reliable sales channel and avoid buying seafood of unknown origin.
- For chilled or frozen seafood, pay attention to whether the packaging is complete and undamaged, whether the shelf life is clearly visible and within the validity period, whether the frost is uniform and there is no melting phenomenon.
Through the above methods, the freshness of seafood can be judged more accurately, so that high-quality seafood products can be purchased.
