If you've decided to add seafood to your restaurant's menu, then you naturally need to serve good quality and fresh seafood to keep those customers walking in. But if you haven't bought seafood before, it can be difficult to decipher between fresh and non-fresh varieties. This guide is designed to help you decrypt the freshness of different seafood types for your restaurant.
Fresh Vs Non-Fresh Fish Fillets
When buying fish fillets for your restaurant, look for firm and supple flesh as a sign of freshness. Fresh fish flesh should ideally also be slightly transparent and should have a slightly moistened appearance. Fish that isn't fresh will has soft, discoloured or reddish flesh because of the retention of blood inside. This is a clear indication that the fillet isn't fresh.
Fresh Vs Non-Fresh Whole Fish
Look for fresh whole fish with protruding, clear eyes and bright, pinkish gills. Similar to fillets, the flesh should be firm and supple with shiny skin and tightly embedded scales. If the whole fish isn't fresh, you'll notice murky and recessed eyes. The gills may appear greyish or green, instead of pink or red and the skin will appear glum and discoloured. You will also notice that the scales are slack and the fish is slightly slimy.
Fresh Vs Non-Fresh Shellfish
Shellfish like mussels and oysters are best eaten when fresh, so look for shells that are moist and shut firmly. If opened, fresh shellfish shuts when you tap on it and you will not notice any sharp smell. If the shellfish isn't fresh, then the shells may appear cracked. They will not shut when you tap on them and you may notice a sharp smell emanating from this type of seafood.
Fresh Vs Non-Fresh Shrimp
Shrimp is one of the most popular types of seafood for diners, so you'll want to get this absolutely right in order to retain a loyal clientele. Fresh shrimp usually have translucent shells with a green or pink tint. The flesh is firm with a mild smell. Non-fresh shrimp will have flecks or dark edges and will emit a foul smell.
Fresh Vs Non-Fresh Scallops
Fresh scallops appear firm and have a slight buttery colour with a sweetish and pleasant aroma. A little tint of pink is also normal with fresh scallops. If the scallops are not fresh, you will notice the fibres pulling away from each other. The smell will also appear more sour and unpleasant.
If you're looking to stay competitive, it's vital that you buy fresh seafood for your restaurant. Let this guide help you distinguish between fresh and non-fresh versions for different seafood types.