Seafood is presumably one of the highest demanded food in most restaurants. It’s healthy and contains essential oils vital for a healthy body and skin. However, you can only reap the benefits when you source fresh seafood. And there are various things to know when ordering seafood. Simple mistakes like stale products can negatively affect your business.
Check out essential things to know when sourcing seafood for your eatery:
- Get a reputable fishmonger.
Get a seller who understands how to handle fish rightly. You want fresh products, so to know how they catch, store and transport the fish. If you reside near the lake or sea, consider sourcing your fish from grocery stores around.
That’s not all, though! Don’t keep the fish for too long. If possible, cook and eat it the same day and only order more when necessary. If you are to refrigerate, avoid freezing it for long. This may lead to nutrient loss and affects its nutritional value.
- Ask for the freshest catch.
Fish is best when consumed fresh, and this is why most fish lovers flock the oceanfront bar and restaurant for finger-licking bites. If you pick any, you’ll likely end up with products that have been in the market for long and will be lower on nutrients and flavor. Therefore, discuss this with your fishmonger, and have them supply the freshest options.
How can I determine freshness? Fresh fish has firm flesh that bounces back when pressed. The flesh fastens firmly to the bones; if it falls off the bones, and doesn’t return to normal when pressed, avoid it, it isn’t fresh.
- Don’t keep the fillets!
There are various things to consider when buying fillets. First of all, buy those with a translucent sheen, sparkling color and fresh aroma. Acquire what you need and wrap tightly in plastic wrap. Remember fillets oxidize faster than fish, and you should use them as soon as possible.
However, you can freeze them, but this will affect their culinary quality. If you prefer frozen fillets, go for the pre-frozen ones; they are produced and packaged using the latest deep-freezes technology.
- Always go for whole fish.
Not unless the fish is enormous like tuna or swordfish, always buy whole fish. They last longer, and the flesh will stay in good condition. With a whole fish, it’s easy to determine the quality. For instance, the eyes should be clear and not sunken or discolored. The smell should be fresh and clean, and the scales covering should be consistent with no signs of bruising.
- Ensure proper storage
Ensure that the fish is stored in the best condition possible. Even when you’re not going for the frozen option, ensure that the fish is kept on ice. Check the storage cases and see how the fishmonger stores the fish. If you can spot ice beneath, this guarantees freshness.
The bottom line
Sourcing fresh seafood will ensure quality and nutritious food for your clients. To get the best quality fish, smell it to determine its freshness, avoid smelly fish. Also, try different recipes and enjoy serving high-quality seafood in your restaurant.
