怎麼樣選擇好海鮮 How to choose fresh seafood.

剛剛在看Seafood Market Blog
正巧看到它在寫：怎麼樣選擇好海鮮
不妨把它翻成中文，供愛呷魚的你一個選擇指南喔：

對於一個海鮮廚師來說，知道如何條選鮮魚、海鮮是一個相當重要的技巧。除非你自己抓的魚，不然你真的不知道"它"到底有多新鮮。但買魚有技巧，且看下面提供的幾個方法：
|整條魚|
1.色擇度，仍然炯炯有神的魚眼珠(說來有點可怕，如果它還瞪著你，就是很新鮮)-- 魚眼很容易就會變的混濁，雖然帶混濁眼珠的魚吃起來仍然安全，但可已經過了最佳賞味期囉！
2.接下來看看魚體是否亮晶晶，看起來是否潔淨有光澤？
還是看起來濁濁的，或者色澤脫落？如果是....那就不好啦！
3.聞聞看！新鮮的魚聞起來像乾淨的水帶一點鹹味，或像黃瓜的味道。
千萬不要買聞起來噁噁的魚。 再怎麼煮都不好吃！(別以為你多灑一點調味料，它就會變新鮮)
4.把鰓挖開來瞧一瞧，裡頭應該是鮮紅色的。
如果是較久的魚，鰓的顏色會像磚頭那樣較暗沉。

這篇文章超貼心，它知道有些人一定很納悶：啊！我如果都去超級市場，那我怎麼看魚片的鮮度啊？

|魚片篇|
1.請找有光澤的魚片。所有的魚都一樣，越老顏色越褪。如果魚片上還帶著皮，那皮的顏色應該看起來跟一整條魚時的皮相當--閃亮有色澤。
2.聞聞看。對買魚片來說，「聞」是最重要的部驟。聞起來一定不能有些微刺鼻的味道。
3.是否有液體在魚肉上？如果有，應該是乾淨而非乳白色的。乳白色的液體是腐敗的第一部！
4.如果魚販允許的話，用你的指頭捏一捏魚體。應該是有彈性的。捏下去的痕跡很快就會回復。 如果指痕還在，唉唷喂！換一條唄！

活跳跳版
選擇一條活魚、一隻活蟹、一尾活龍蝦...嗯...活跳跳的最好！ 牠、牠，或牠在箱子裡活跳跳嗎？游的很爽快嗎？
還是它在角落邊自言自語？轉圈圈？上氣不接下氣？如果是這樣，千萬別買。蝦兵蟹將在水族箱裡都會讓自己餓肚子。如果你撬開其中一隻，發現肚內空空如也，那他們可能抓回來放很久了。

最好你還是交個懂魚的好朋友，並且知道通常魚船什麼時候回來。當場買，最超值啦！


所以說囉，快快認識愛呷魚，是你最好的選擇！


附上原文喔 (Attached original article from the blog.)
How to Select Fresh Seafood
Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.
Whole Fish

* Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime.
* Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? If so, it is marginal.
* Smell it. A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it.
* Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded brick.


Fish Fillets

* Look for vibrant flesh. All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.
* Smell it. The smell test is especially important with fillets. They should have no pungent aromas.
* Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot.
* If the fishmonger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.

Live Things
The best way to choose a live fish or crab or lobster is to look for, well, life. Is it scampering around in its tank? Swimming happily? Or is it sulking in a corner or hanging motionless and panting? If so, don’t buy it. Lobsters and crabs starve themselves in tanks and often can be almost empty inside when you crack open one that’s been imprisoned in a tank for weeks.
Your best bet is to make friends with the fishmonger and find out when the new shipments arrive. Plan on being there to meet it and buy then. You will be rewarded for your extra effort.