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How to choose the freshest seafood

We all know that the Queensland’s coast is synonomous with seafood.

Just after ProBlogger, the most awesome blogging conference on the planet, I was invited by the host city tourism office, Tourism Queensland, to participate in some of the Gold Coast’s best food experiences.

We visited Peter’s Fish Market, around the corner from Palazzo Versace.  Under expert Japanese chef Yukio Itaba from the Palazzo Versace, I learned how to choose the freshest seafood.

FISH

Look at the eyes of the fish. You want the eyes to be plump, not sunken.

Is the fish fresh? Check the eyes

Is the fish fresh? Check the eyes

Is this fish fresh? This fish has a nice plump eye

Is this fish fresh? This fish has a nice plump eye

Is this fish fresh? This sunken eye tells me no

Is this fish fresh? This sunken eye tells me this fish is not the freshest

Next, look at the skin. Is it shiny? Or does it look dull?  Dull skin means the fish isn’t fresh. Look at the gills also, they should be a rich red colour. The older the fish, the darker that colour goes. Avoid fish with dark brick coloured gills.

Smell it – the fish should smell clean like the ocean. If it smells a bit rank or fishy, leave it.

PRAWNS

Buys prawns in their shell with the heads on. This prevent the meat of the prawn drying out. It’s okay to buy frozen prawns too.

Look at the prawn head. If it’s dark colour under the shell, leave it, it’s not fresh. You want it to look clear, or in the case of cooked prawns, nice and pink.

Fresh prawns do not have dark colouring under the shell of the head
Fresh prawns do not have dark colouring under the shell of the head. This prawn is relatively clear and it’s one I would buy
Fresh prawns do not have dark colouring under the shell

Fresh prawns do not have dark colouring under the shell – this prawn is not so fresh

Like fish, smell the prawns. They shouldn’t have a strong smell. If they do, don’t buy them.

CRAB

When buying cooked crab, same rules apply.

Look at the crab, it should be a bright pink colour.  Smell the crab, it should have a slight ocean smell but not reek. And check the gills of the crab – lift the flap on the underbelly of the crab to find the gills – if is it discoloured and dark, the crab is not fresh.

Chef Yukio Itaba from Palazzo Versace

Chef Yukio Itaba from Palazzo Versace

Checking the gills of the crab - lift the flap underneath the crab and if it is dark and discoloured, it is not fresh

Checking the gills of the crab – lift the flap underneath the crab and if it is dark and discoloured, it is not fresh. This one looks good.

A great place to eat seafood on the Gold Coast if you don’t fancy cooking it yourself is Palazzo Versace.  They have four restaurants at the hotel. We ate at Vie Restaurant and Bar. A great location with views over the water. The food focus is locally sourced fresh food prepared simply and elegantly. The food was excellent. I was thrilled to see a Western Australian wine  Leeuwen Estate Art Series Riesling on the list. They have a great selection of food and wine.
Vie Bar & Restaurant on Urbanspoon

Chef Yukio has 21 years experience making sushi and sashimi. The seafood he serves is beautifully fresh. They also run cooking master classes at Palazzo Versace – if you like sushi, then take a class to learn under this Japanese expert. 

How to roll sushi

How to roll sushi – Chef Yukio teaches us how

I won’t share photos of the sushi I rolled – put it this way, if this was an exam, I’d have failed! I’m not ashamed to say that I prefer to eat sushi than make it myself.

FACT FILE

Palazzo Versace
Sea World Drive
Main Beach QLD 4217 Australia

Toll Free (Australia) 1800 098 000
Tel +61 7 5509 8000
Fax +61 7 5509 8888

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3 thoughts on “How to choose the freshest seafood

  1. Pingback: Are You Staring at the Freshest Catch? | Food

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