Category Archives: How to Select, Handle, Clean and Store Seafood

How to select, handle, clean and store seafood

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Oysters harvested in southeastern waters are known as the American oyster (Crassostrea viginica). This oyster is a bivalve mollusk, most often found in tidal waters of bays and estuaries.

Most southeastern oysters are taken by hand rakes or tongs. The most productive season is fall through the winter. Oyster flavor, color and texture will vary by location and season.

Whether shucked or in-the-shell, oysters are highly perishable and should be eaten and or cooked as soon as possible.

Harvest must be from waters “approved” by state shellfish authorities who routinely test the oysters and water relative to bacterial content and other contaminants. In some instances, oysters may be relayed or moved from non-approved waters to approved waters for a specified period of time prior to final harvest.

Processing must be conducted by a certified dealer in compliance with all state and federal food safety regulations. Fresh and frozen oysters are available in various forms, both in-shell and shucked.

The oyster should appear cream to beige in color, packed in somewhat transparent liquor. The preferred flavor is a mild oyster with a slight salty taste. An excessive opaque or cooked appearance may denote temperature abuse.

For more information on local oysters, visit the NC Division of Marine Fisheries.

Contributed by David Green

HOW TO SELECT, HANDLE, CLEAN AND STORE SEAFOOD

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How can you judge whether the retailer you buy seafood from is reputable?  In part, you can assess your retailer’s commitment to wholesome product by knowing the characteristics that reflect high-quality seafood.

When purchasing raw shrimp, you should look for translucent shells with grayish-green or tan coloration.  Shrimp should have a moist appearance, firm flesh and a mild scent.  Blackened edges or spots on the shell, mushy texture and a strong sour or “fishy” order are clear signs shrimp have excessive age or have been mishandled.

Shucked oysters should have a plump, cream-colored appearance.  They should be free of shell bits and sand and have a mild scent.  The oyster liquor should be clear or slightly opaque.  Avoid oysters that appear shriveled, dark or dry, have a strong “fishy” odor and are contained in cloudy liquid.

Crabmeat should be white with slight red or brown pigments and should have a mild scent.  Avoid product that appears dry or has a strong sour odor.

The flesh of raw fillets should be firm, even elastic when touched.  It should have a translucent color, moist appearance and mild scent.  Fillets that have a mushy texture, appear bruised, have a milky color, dry or brown edges and strong “fishy” order should be avoided.

For more information on the quality characteristics of fresh, coast seafood, click the “Assessing Seafood Quality” link to the right of this page.

Contributed by Barry Nash