Sometimes things pair with each other and don’t make any sense right away. For instance, take history and ice. I know what you might be thinking, this is a seafood blog, what’s up? Let me state, this is not a history lesson, just stay with me on this one.

I live in Florida year round and I’m always looking for ways to stay cool. I don’t have to mention that it’s hot here, but OK, I just did. Not only am I concerned for my health and safety, I’m concerned for the fresh seafood that is being sold at the market, too.

When I first started blogging in October 2009 (the history of this tale), I knew little about blogging and writing. What I did know was that fresh seafood needs ice. A lot of ice.

After all, it’s summer, it’s HOT, and there’s a lot of incredibly fresh seafood at the market that needs ice. I thought it would be timely to re-post my initial “Ice” blog post from 2009.

Top Ten things I know for sure about fresh seafood and ice:

  1. You must ask for ice for transport when buying fresh fish at the market. Yes, I insist.(don’t forget a cooler, too)
  2. Whole fish love to be buried in ice.
  3. Fresh cut fillets love to be on top of ice.
  4. Fresh black mussels love to be buried in ice (with proper drainage).
  5. Fresh Florida lobsters need to be buried in ice. Conversely, Maine lobster only need gel packs and wet newspaper.
  6. Do not put fresh seafood on dry ice.
  7. Steamed shrimp love an ice bath for a crisp bite, (and to stop the cooking process).
  8. Florida clams will die on ice. Store in the coldest part of refrigerator with a vented container.
  9. Crabs (in the shell) love to be buried in ice.
  10. If the whole fish at your market isn’t sitting in ice, shop somewhere else.

Stay cool and eat more seafood!