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Aug
14th
Aug

How to Buy & Cook Seafood





How to Buy and Cook Seafood - Nana's Tasty Traditions

As we all know, seafood has more health benefits than any other animal based protein and is just so easy to cook. One thing we should all be mindful of though is overfishing our waters. We should only consume wild-caught seafood from fisheries certified sustainable and/or farm-raised seafood. I realize that there is an ongoing health debate about the potential dangers of farm-raised seafood, which have been linked to high concentrations of antibiotics, pesticides and lower levels of healthy nutrients. While I am not an authority on the subject, and I fortunately live in a country where environmental laws and policies are usually enforced, I think that we should all act responsibly by taking good care of our health and our planet. At the end of the day, we should all be advocates for the safeguard of our environment. If you want to learn more about safe seafood consumption, please visit the Monterey Bay Aquarium Seafood Watch .

Cooking with Shellfish:

 Mussels & Clams:

These shellfish are sold alive loose or packed in mesh bags and are always kept on a bed of crushed ice. Avoid mussels and clams that are tightly wrapped on trays, as they will have most likely suffocated or will be dead by the time you cook them. Make sure the clams and mussels are closed shut when you buy them. The shells of live mussels and clams will be tightly closed. If slightly open, they should close if you tap on the shell. If any don’t close, discard them.

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Store mussels and clams in the bottom of your refrigerator on a bed of ice (ask your fish monger to give you some). They are best cooked the same day you purchase them, but will keep, refrigerated at 40 degrees, for a few days. Personally, I have never kept them refrigerated for longer than 24 hours.

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When you are ready to cook the mussels and clams, soak them in cold water for approximately 20 to 30 minutes. Doing this will allow them to expel the sand that is trapped inside their shells. Throw away any open mussels or clams that won’t close. under running water, clean and brush off the shells and with your fingers pull the beard of the mussels off. It is usually found on the side of the mussel and looks like a web of thin fibrous hair. Once cooked, discard any mussels and clams that have failed to open.

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How to Buy and Cook Seafood - Nana's Tasty Traditions

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 Scallops:

Scallops can be wet or dry and they come in different sizes and names. I personally prefer dry scallops. Wet scallops are usually sandy and have a gritty taste. They are often soaked in a phosphate solution that whitens them and gives them a soapy taste. Look for scallops labeled “chemical free” or “dry packed.” Large scallops often have a side-muscle. It feels tougher than the rest of the scallop. To remove it, just pinch it with your fingers, and tear it away. Don’t worry if you can’t find it on all the scallops.

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Shrimp:

If you are close to an area that offers fresh shrimp, buy whatever is local. If not, then it is preferable to always buy frozen shrimp as what appears to be fresh shrimp is really previously frozen and thawed shrimp. I learned this a few years ago, when my mother and I along with my brother, AH, went to Main Avenue Fish Market in Washington D.C’s Marina. The fisherman informed my mother that all shrimp sold at the Marina was previously frozen. Bummer!

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Squid (Calamari):

Fresh calamari is always best, but beggars can’t be choosers, so frozen calamari works just fine. Like with all frozen seafood, thaw the calamari overnight in the refrigerator. The cleaned body (tubes also called steaks) should be a creamy white color. As with all fish, it should never smell fishy. Calamari should either be cooked for a couple of minutes or for a very, very long time. Anything in between and you end up with very chewy calamari.

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SEAFOOD SHOULD NEVER SMELL FISHY!

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Mar
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