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Several factors can affect the quality of seafood. For example, the worst day of the week to order fish from restaurant It was Sunday and Monday, as it may be several days at the time of the time due to delivery schedules, especially in restaurants that are not specialized in seafood. Even season when seafood is caught can be a factor. However, daily food learned from Chef Ari Collender, partners at Found Oyster, as well as Queen’s Raw Bar & Grill in Los Angeles, and author from How to cook the best things in the seaThat seasonal effects depend on whether you buy fish or shellfish.
With regard to fish, chefs prefer not to use the term “quality,” as it shows that seafood is good or bad, depending on seasonal transitions. “It’s more about where the fish is,” said the collector, “they emigrated like a bird … So when, say, the Spanish macarel is not off the coast of North Carolina, not if someone catches it, it will be ‘bad’ – just rarely because they have moved for this time.”
So, it is not the season that affects the quality of the fish, the freshness and the true taste -actually go down to how it is handled and stored before it gets to you. Various red flag to find when buying fresh seafood Including cloudy and tedious eyes, dry edges, and color changes. Also, fish should not have smells like ammonia or sour.
How the season affects the quality of different shells
Although the arrest season does not directly affect the freshness and taste of the fish, Chef Ari Collender records, “It is certainly a change in things like oysters or lobsters, for example. That’s because many species keep glycin to get ready for an inactive period.
When it came to the lobster, the collector said, “Lobsters change in a seasonal meat-to-shell ratio. He continues,” This is because after the lobster goes through the molting process (to grow), it takes time to build itself into the new shell. ” that is empty.
Whether you buy oysters or lobster, there a way to find out if the seafood shop is fresh. The oysters should be tightly closed and on the ice, so you should avoid the people who are open. For lobster live, find some foot movements; For shrimp meat, find coloring like pearls and a little smell.