There are plenty of fish restaurants Dover, and with the huge selection, it’s easy to fall prey to Monday specials and seafood that’s marked down but far from fresh. Know your consumer rights. With restaurants Dover seafront locations, finding fresh treats should be a right and not just an option. Know your seafood and make sure you are getting your money’s worth.
Whole Fish
Finding fresh, whole fish should be easy: the eyes should be clear and bright, the gills a bright (not pale and dark) red, and the scales firm, glossy and metallic. Fresh fish would still smell fishy but not putrid. The smell of the fish should be subtle. Watch out for restaurants that smell like it’s low tide and walk away. That’s a sure sign of decaying goods. If you can buy fish from a tank, do so, but the fish should appear lively and not stoic and hungry in a corner. There’s not much meat left for you to eat if your live fish has been starving in the tank for days.
Fillets
Fillets are tricky because you don’t get to see the whole fish it came from. It’s much easier for the seller in fish restaurants Dover to hide any signs of decay from their goods. However, if you have a sensitive nose, you would know if the fillet is more pungent (i.e. Rotting) that it should be. The thing with any seafood is that it decomposes the moment it has been caught. Watch out for the meat. The meat should still be bright red and firm. If the fillet has skin, the skin should look metallic and not dull. If the fillet is giving out moisture, check for the clarity of the water. If it is milky, move away. It’s a sure sign that the fillet has been sitting on the shelf for days. Clear moisture release is alright.
Shellfish
Buy shellfish while they are alive. They should be responsive, so it’s ideal for you to buy clams and mussels that are still moving. For optimal taste, these shellfishes should be cooked alive. Frozen shellfish tend to give out a fishier taste and a more rubbery consistency, so don’t waste your money on Restaurants Dover Seafront that uses frozen shellfish for their dishes. With their close proximity to the sea, there’s really no reason for you to expect low quality seafood meals from them.
Shrimp
While it is normal for shrimp to be frozen after being caught (as they rot faster than fin
Fish) if you are given the chance to buy fresh ones, do so. To keep the shrimp very fresh, they should be put on ice after being caught. The shell and meat inside should not have spots and other discolorations. They cooked in your steamboat, they should quickly turn bright red-orange. The smell and taste should not be too fishy. For extra moist shrimps, buy ones that have their head-on. Keeping the head on even during cooking helps to keep the flesh of the shrimp intact, so if you are in a steamboat restaurant, keep the head on while cooking.
Squid and octopus
Much like finfish, the eyes will tell you is the squid or octopus you have purchased is fresh. They should be clear and bright, and the meat itself should not feel too slimy. The smell should not be pungent. Choose Restaurant Dover Seafront locations that keep their catch fresh with plenty of ice and good ventilation.
Lobsters
As much as possible, lobsters should always be caught and cooked straight away. Frozen lobsters are gummy and taste like they came from the muck. Choose restaurants that offer live lobsters, or at least freshly and properly frozen ones if the supply is short.
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