Consuming
Thoughts
by
Fay Strickler
'’enn State Extension Home
Economist For Berks Co.
Did you know that you liter
ally have to look a fish in the eye
to tell whether it’s fresh. The
eyes should be clear and bulge a
little. Only a few fish, such as
walleye pike, have naturally
cloudy eyes.
When purchasing a fish look
for firm and shiny flesh in either
whole fish or fillets. Press the
fish with your finger; if it leaves
an indentation, it’s not the
freshest. Dull flesh may also
mean the fish is old. Make cer
tain there is no darkening
around the edges of the fish or
any brown or yellowish discol
oration, especially if these areas
appear dry and mushy.
If you’re still uncertain about
how fresh the fish is, ask that it
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ALLENWOOD EQUIPMENT, INC.
Allenwood, PA 17810
FORRESTER FARM
EQUIPMENT, INC.
Chambersburg, PA 17201
NORTHEAST DIST. &
EQUIPMENT
Clifford, PA 18413
BROWN FORD TRACTOR
SALES, INC.
Culpepper, VA21701
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be rinsed under cold water—and
then smell it. Fresh fish should
have no fishy or ammonia smell.
The shells of hard clams,
mussels or oysters should be
closed, or should close when
their shells are tapped. The
necks of steamer clams should
twitch when their shells are
tapped Crabs should move
when touched. Lobsters’ tails
should curl under their bodies
when (carefully) picked up.
When buying frozen fish,
select packages that are not
open, torn or crushed on the
edges. Avoid packages that are
above the frost line in the store’s
freezer. If the package has a
transparent cover, look for signs
of frost or ice crystals. Crystals
CERESVILLE FORD NEW
HOLLAND IN FREDERICK
Frederick, MD 21701
J&M MACHINERY CO. INC.
Greensburg, PA 15601
CHARLES H. SIEPIELA, INC
Honesdale, PA 18431
DUGAN TRACTOR, INC.
Mansfield, PA 16933
could mean that the fish has
either been stored for a long
period or thawed and refrozen.
Also, there should be no evi
dence of drying out, such as a
white or dark spots, discol
oration or fading of red or pink
flesh
One other point. Don’t buy
cooked seafood like shnmp, crab
or smoked fish if they’re dis
played in the same case as raw
fish They’re good candidates for
cross-contamination —and a
bellyache
Nose around—even at
home—Ben Franklin said that
“fish and house guests begin to
smell after three days.” He
should have said two days—at
least for fish, for it’s unwise to
keep unfrozen fish any longer
than that. In fact, those fresh
fish that are subject to scom
broid poisoning—for example,
tuna, bluefish and mahi-mahi
should be used within 24 hours
of purchase. Here are some
other points to consider.
•Refrigerate or ice fish as
soon as it is caught or brought
home and keep the fish at 32 to
37 degrees Fahrenheit.
• Before refrigerating,
remove the fish from its pack
age, rinse under cold water, and
pat dry with paper towels. To
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New Berlmville, Pa. 19545
SMITH’S FARM EQUIPMENT
TRACTOR/EQUIPMENT INC
Stuarts Draft, VA
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West Grove, PA 19390
Newport, PA 17074
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keep cleaned fish more than 24
hours, place the fish on a cake
rack in a pan, fill the pan with
crushed ice, and cover tightly
with plastic wrap or foil. Rinse
the fish daily, cleaning the rack
and changing the ice.
• Throw out fish with a
strong fishy or ammonia smell
• If you intend to keep the
fish more than two days, freeze
it immediately after it’s been
caught or purchased. Rinse it
under cold water, pat very dry
with paper towels Wrap tightly
in plastic then in aluminum foil
before putting it in the freezer
Plan on using the fish as soon as
possible for best quality.
• Always thaw frozen fish
and seafood in the refrigerator.
• Store live oysters, clams
Maryland Dairy
Princess Search
FREELAND, Md. The
Upper Chesapeake Dairy Princess
Committee is searching for contes
tants for its annual pageant. The
Upper Chesapeake region covers
Baltimore, Harford, and Cecil
Counties.
To enter the regional contest,
candidates must be the daughter of
one of the following: a dairy far-
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Lititz, PA 17543
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and mussels m the refrigerator
Keep them damp by covering
with a clean, damp cloth or
moist paper towel, but don’t
place them on ice or allow fresh
water to come in contact with
them. Never place in an airtight
container because it will kill
them.
• Keep freshly chucked oys
ters, scallops, or clams in their
shells and store them in the
coldest part of the refngerator
It's also a good idea to surround
the package with ice
• Store live lobsters and
crabs in the refrigerator m moist
packages (use seaweed or damp
paper strips), but not in airtight
containers, fresh water, or salt
water Lobsters should remain
alive for about 24 hours
mer, a daily farm manager or
herdsman or someone employed in
a dairy-related industry (farm
store, dairy cooperative, DHtA
supervisor, feed supplier, veterina
rian, milk inspector, etc.) Or candi
dates may also be employed as one
of the above or the owner of at least
one dairy animal or enrolled in
dairy foods project in 4-H or FFA.
Contestants must be
between the ages of 16
and 22 years by Dec. 31
of the contest year. The
dairy princess selected
will make school and
grocery store promo
tions, speak to farm and
non-farm groups, sport
ing events, fairs, and
appear on radio and tele
vision. Regional prin
cesses participate in a
training seminar in July
and compete at the state
pageant later that
month.
830-372-3060
Daily maids between
13 and 16 years of age
are also needed. With
the exception of age,
dairy maids must meet
the same requirements
as a princess.
For more information
or an application, con
tact Sarah Bedgar, P.O.
Box 66, Freeland, MD
21053. Phone (410)
357-4296, scb@-
wam.umd.edu. Applica
tion deadline is May 1.
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