|Whole fresh mackerel on ice|
Well, most of us can't go to a market like such or you probably don't care to involve yourself with such fun activities :-). So like the effecient consumers and expert shoppers we are we hop down to our nearest supermarket to get the goods. Alas, because of refrigerated technologies, we can get a product sold to us in pretty good condition in "MOST" places. Well here are a few tips for you to not take home someone's damaged goods:
First and most importantly for all seafood:
It must smell like the ocean, not amonia, bleach nor shall it smell fishy unless of course it is being sold to you by BP or some other related conglomerate. What!! You know they would too.
|Caribbean lobster tail nice sweet flavor.|
can be frozen before use
Whole Fish: not slimy, deep red gills, better if eyes are to slightly opaque, very cloudy forget about it. Flesh should be firm and bounce back when pressed. But you say chef, I can't touch that damn thing or I'm not allowed. If homeslice behind the counter works for a reputable store have him or her do the checks for you.
|Swordfish steaks: flesh moist & |
not gray, bloodline bright red
|Pacific Oysters from British Columbia|
These sexy little devils must be sold to you ALIVE. Eat dem wen dem dead and yuh might get an acute case of mauly gripe and fluxy complaints, yes belly hot. Projectile vomiting and spewing fro both ends..well you get the picture and trust me by then Charmin won't be able to save your ass. In some extreme cases depending on the individual, death can occur. When you buy them it's usually in bulk so I say if your recipe calls for say a pound of mussels, buy an extra half pound. Why Chef? In a second my little Padawan, you'll see. When you get those sexxy little devils home immediately remove them from whatever wrappings they came in, place them in a collander and rinse them with cold water and remove any bearded stuff from them. This allows any sand residue to get washed off and if you are going to cook them immedaitely do your first check. I told you earlier that you always buy shell fish alive so keeping them wrapped up will almost certianly extinguish their sexxy little lives, well before they are ready to be cooked anyways.
Smell them - good, Check.
|Mussels Chorizo w/ Mango Aioli - |
Buss Em Out Wednesdays!!!
Once cooked, the converse is true, if that sucka didn't open sail that bad boy through the window. I wouldn't recommend you do this at a restaurant though, there might be lawyers dining close by.
Now, you walk into any establishment that is selling fish and there's a strong odor of bleach or amonia in the air, be like Usain Bolt and sprint out of there, no time for jogging on this one.
So you buy these like devils and the fish of course and you want to cook it the next day, do this. For the whole fish or steaks, get long plastic dish with with smaller insert with holes. Add ice (crushed is better if you have it) in smaller container then place the fish on ice and cover with paper towel and place at middle or close to the bottom part of fridge. For filet, I would do the same or just leave it in the store plastic wrapped package. If you are not going to use this immediately then just put the damn thing in the freezer unless you have one of those refrigerators that freezes not in the freezer but in the middle shelf. For the shell fish, just keep them in the collander you washed them in with a bowl beneath and place in the fridge. So there you have it, I hope this was somewhat helpful. What's next you ask? Well you know that seafood you bought and cooked and are about to eat? Ever thought of them saying sexxy things to each other, you know, the same way you express it to others. Check it out:
"..Chil look here, when he dipped that succulent shrimp in that warm velvety sauce, brought it to my mouth with the juices drippppppping all over his fingers, I couldn't do nutin but open wide girl..and he didn't just push it in, he let it dance across my lips, brushing past my teeth and placed it on my excited tongue. All this time my eyes are closed not knowing if I should close my mouth now as I was savoring the shrimp as it languished on my palete, but I closed it slowly only to find that his finger was still attached to the shrimp but was being removed oh soooo slowly before my lips were now pursed together and I started to chew, one sensory explosion at a time..'' Yeah, something like that..Stay tuned for "Food is Porn - Conversations from within"..