When buying fish at Costco, don’t just choose “fresh” fish. Experts reveal 4 types of seafood worth buying

comecostco When buying fish, many consumers will first choose the fish fillet kept in the refrigerator, thinking that “fresh” must be better than frozen. However, fisheries scientist Emily de Sousa points out that how to handle, transport and preserve fish after harvesting is a key factor affecting the quality of fish meat. Fish quickly frozen within a few hours of being caught at sea can sometimes be fresher than fish fillets that have been left on ice for several days and marketed as “fresh”.

Food magazine Food & Wine reported that De Sousa recently shared his experience buying seafood at Costco and listed four products available in the US market, includingcochrane (Kirkland) Alaska wild sockeye salmon, akon smoked oysters, Taylor Shellfish live mussels, and Northwest Fish eel. Her preferences include frozen, fresh and canned products, not just whether the product is labeled “fresh.”

Among them, Corcoran Wild Sockeye Salmon is independently vacuum packed and quickly frozen. Costco’s official website shows that each bag weighs 3 pounds and each portion is approximately 5 to 7 ounces. The fish fillets are removed but the skin remains intact, and the outer bag can be resealed. For families with small populations who cannot eat the entire bag at one time, this packaging method is convenient for multiple people and reduces the pressure of rushing to finish the entire bag after thawing.

De Sousa also chose black cod, a fish commonly known as black cod, which is rich in oil and tender in texture; Smoked oysters are a food that can be enjoyed straight out of the can. The only item on the list that is not frozen or canned is live mussels. Different items have their own uses, which also shows that when purchasing seafood, the cooking method and consumption time as well as the preservation method should be considered.

Frozen products do not necessarily guarantee quality. The Food and Drug Administration (FDA) reminds you to check that packaging is intact when purchasing, avoid selecting products with damaged bags, open sections or crushed edges, and avoid products stored above the frost line of the freezer. You should also be cautious if the fish meat has become soft and may curl.

It’s also worth paying attention to the frost and ice crystals in the packaging. The FDA said this could mean the product has been stored for a long time, or has been thawed and then refrozen. Even though the fish is still in the freezer, it does not mean that there are no problems in the transportation and storage process just because it looks frozen.

After purchasing it at home, you should put the seafood in the refrigerator as soon as possible; If it is to be eaten within two days then it can be kept in the refrigerator, otherwise it should be frozen. When thawing, the FDA recommends moving the fish to the refrigerator the night before so the fish can thaw slowly. Knives and cutting boards used to handle raw seafood should also be separated from ready-to-eat foods to avoid cross-contamination.

In addition, after purchasing seafood at home, it is not advisable to leave it at room temperature for a long time. The FDA reminds that perishable foods such as seafood should not be left in a refrigerated environment for more than two hours; If the temperature is above 90 degrees Fahrenheit, this should be shortened to one hour. If you have to make other trips after purchasing, you should keep the fish cool in the car to prevent it from heating up slowly.

In particular, although independent vacuum packaging is convenient, you still need to read the label carefully when melting. The Rhode Island Health Department reminds that low-oxygen packaging can create conditions for botulinum to grow and produce toxins. The fish should be taken out of the packaging before refrigeration and thawing. Sealed fish fillets cannot be taken directly from the freezer to the refrigerator and left to wait for the ice to melt.