Matthew's Seafood House

resturant · bar · market · dock

935 Bay Walk

Ocean Beach, New York

(631) 583 - 8016

fax (631) 583 - 0072

Seafood purchasing tips

Whole Fish

Bright and lustrous eyes, skin or scales.

Firm flesh that springs back when touched.

Bright pink-red gills.

Pleasant fresh sea smell.

Fillets and Cutlets

Flesh should be bright, lustrous and firm.

Any dark muscle should be pink-red color.

Pleasant fresh sea smell.

No discoloration, gaping or bruising.

Crustaceans and Mollusks

Brightly colored, lustrous shells or flesh.

Firm and intact shells, heads, tentacles or flesh.

Shells closed or closes when tapped or squeezed.

Pleasant fresh sea smell.

No discoloration, particularly at joints.

Frozen Seafood

When purchasing frozen seafood, it is important that you maintain it in its frozen state. Refreezing seafood can result in toughening or softening the texture and diluting the flavor. Refreezing will also increase the chances of microbiological spoilage.

Seafood will stay fresh longer if it�s kept cold. When shopping for fresh seafood use a chiller bag or you can ask your fishmonger to pack some ice with your purchase.

How much to buy?

As a main meal, allow around 300-500g (10.5-17.5 ounces) whole fish per person and for cut fish allow approximately 170-225g (6-8 ounces) per portion. For shellfish allow about 170g (6 ounces) flesh e.g. prawn flesh or 250g (8.5 ounces) prawns in shell.

To get the best value for money and quality, remember to choose seafood in season � ask your fishmonger for their recommendations.

Quick Links

Contact Info

Matthew's Newsletter