Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher to keep it outside of the temperature zone in which bacteria, that causes food borne illness, grows quickly. The danger temperature zone is a range between 40°F and 140°F.

Fresh fish should have a mild scent and moist flesh, and appear freshly cut. Don’t purchase fish that has a strong, fishy odor. Whole fish should have bright, bulging eyes and bright red or pink gills. Frozen fish should meet the fresh-smell test and have taut packaging with no evidence of ice or blood.

Signs of fish freshness

• The right smell. Fish shouldn’t give off a fishy, sour, or ammonia-like odor.
• Clear eyes. The fish’s eyes should be clear and slightly bulging.
• Firm and shiny. If you’re buying whole fish or fillets, look for firm, shiny flesh with bright red gills.
• No discoloration.

Seafood includes all commercially captured or farmed freshwater and saltwater fish, molluscan shellfish, and crustaceans. Molluscan shellfish (or mollusks) and crustaceans (shrimp, lobster, and crayfish) are both commonly referred to as shellfish.

Cholesterol and sodium: Shrimp are high in cholesterol and sodium; crab, lobster, and octopus are high in sodium. Battered and deep-fried shellfish and squid (calamari) top the charts in both cholesterol and sodium, which raise the risk for high blood pressure and heart disease (see table).

Consumer Trends: Top 10 Most Consumed Seafood Items

What are the best fish to eat for health?

1. Wild-caught salmon. Share on Pinterest Salmon is a good source of vitamin D and calcium.
2. Tuna. Tuna is generally safe to eat in moderation.
3. Rainbow trout.
4. Pacific halibut.
5. Mackerel.
6. Cod.
7. Sardines.
8. Herring.

Most Expensive Seafood

1. Bluefin Tuna – $176,000. This seafood comes from Tokyo, Japan.
2. Posh Pie – $9,484. This special seafood comes from The Lord Dudley Hotel.
3. Bay Eel – $2,000.
4. Zillion Dollar Lobster Frittata – $1,000.
5. Westin Hotel Bagel-$1,000.
6. Puffer Fish – $ 280.
7. Coffin Bay King Oyster – $100.
8. The Buddah Jumps over the Wall Fish Soup – $169.86.

States with the largest number of people employed in seafood processing or wholesale plants were: Alaska, Washington, California, Massachusetts, Florida, Texas, Mississippi and Louisiana….

I can say with faithful certainty that Japan is, by all means, one of the ultimate destinations to visit as a seafood lover. Tsukiji Market, the world’s largest fish market, is a place where nearly all things that teem in the sea can be found….

The big winner is Hawaii, which is a top-five state for Chinese, Italian, Japanese, Mexican, sushi, and Thai. California shows up in the top five for four different categories of food, and numerous states each fare well in three.

Louisiana led all Gulf states with 93.1 million pounds (up nearly 1% compared with 2016); followed by Texas, 75.4 million pounds (up more than 25%); Alabama, more than 24.4 million pounds (up 37%); Florida West Coast, 13.7 million pounds (up almost 33%); and Mississippi, over 10.2 million pounds (up 22%)….

10 Most Popular Fish Make Up 90% of Volume

Shrimp is the most popular seafood in the United States, but only a tiny fraction of that comes from domestic sources. Ninety percent of the shrimp we eat is imported, and almost all of that comes from farms in Southeast Asia and Central America….

Maine

April, May and June May is typically one of the best month of the year to buy live lobsters. The supplies are very good as the demand from summer resorts has yet to kick in. The lobsters are generally at their firmest and meatiest after the cold weather months.

Maine lobster

Blue lobsters are rare. Estimates by the University of Maine Lobster Institute put the likelihood of catching a blue lobster as one in 200 million. There are other more rare lobsters such as the yellow lobster and the albino or crystal lobster….

white lobster

The Akron Zoo said that the blue coloration of the shell is the result of a genetic anomaly and estimate that this rare occurrence happens in one out of every two million lobsters….

That is, until they pulled up a pot with a very special albino lobster! The people at the University of Maine Lobster Institute say that there’s only a one in 1,000,000 chance of finding an albino lobster. That, officially, makes it the rarest lobster on earth.3 dias atrás

The blood of lobsters is clear in colour though it turns blue when exposed to air – this is because their blood uses haemocyanin for its oxygen transport. Haemocyanin is based on copper as opposed to the blood of most mammals which uses haemogoblin which is persistently red and based on iron….

Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimise the chance of food poisoning by cooking the lobster alive.

The world’s largest recorded lobster was a 44-pounder (20-kg) caught off Nova Scotia in 1977, according to the Guinness Book of World Records….

“10-15 years — Depending on the water temperature, it takes lobsters 5 to 7 years to grow to minimum legal size (1 pound, Maine, USA), and they grow more slowly as they get larger and older. Therefore, it takes no less than 10-15 years for a lobster to reach a weight of 2 pounds.”

Lobster Supply and Demand The price of lobster fluctuates with supply and demand. “The price of lobster [per pound] fluctuates all the time,” LaCroix says. Lobsters are caught on day boats from individual fishermen, each one operating as their own small business—over 4,000 of them exist in Maine….

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