Tips for buying fresh seafood

Buying fresh seafood can be a difficult process. How do you know what's fresh and what's not? Jaden Hair from SteamyKitchen.com has compiled some great tips from Chef Sean Bernal of Oceanaire Seafood Room in Miami.

CLAMS and OYSTERS The best way to tell if an oyster or clam is fresh, alive and well is to knock 'em. Specifically, knock two against each other or one against the counter. If they sound hollow, throw 'em away. Also, oysters and clams should be closed super-tight. When you get home, grab 2 bowls, one that fits inside the other. Unbag the oysters and clams and put them in the smaller bowl. Fill larger bowl with ice and put the smaller bowl inside, on top of the ice so that the clams and oysters stay cold but dry. Refrigerate. If stored properly, they'll last for a few days like that. But I always go by the rule of eating them same day or next day.

SCALLOPS: The scallops should smell sweet and a little salty like the ocean. The color should be creamy white (an occasional orange scallop is okay). The scallop should be firm and you should always buy dry-packed. The wet packed scallops are injected with tri-poly phosphates, a preservative, and when you cook these wet-packed scallops, you'll get a watery mess in the pan.

WHOLE FISH: When buying a whole fish, look at the eyes first. They should have volume (i.e. not sunken in). Now look at the gills - they should be a bright red color and actually be slimy. Use your fingers to push down on the body of the fish. It should be firm and the flesh should spring back up quickly. If it doesn't, it's old. If it smells bad, don't get it!

FISH FILLETS: Look at how tight the meat is - the meat should not be falling apart. It should be firm. Smell the fillets - it should smell clean and of the sea. To tell if a fillet has been frozen, just squeeze the meet a bit - it should not leak out water. If it leaks water, it's been frozen, which is okay if you're looking for previously frozen fish that we can't get here fresh in the Tampa Bay area. But if a fishmonger claims a fish is fresh, now you know how to tell!

Chef Sean Bernal of Oceanaire Seafood Room

900 S Miami Ave # 111 Miami, FL 33130

(305) 372-8862 www.theoceanaire.com