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