At Freshies, staying fresh is key to our name. We know that shore-to-door freshness is key to enjoying lobster. However, like many other foods, there are several things to watch out for when purchasing lobster, raw or cooked. Have you ever had a bad feeling about eating expired or bad meat?
Since 2009, Freshies has been serving fresh Maine lobster to Park City, Utah. During the process, we’ve learned a thing or two about the good, the bad, and what to absolutely avoid. Trust our pros to help you decide for yourself, buckle up, we’ll help keep you safe.
An immediate sign of bad lobster is if you pull your face back immediately after receiving a smell [1]. Lobsters absolutely should not smell bad, if this occurs, it’s a safe bet you should not consume.
So you have the lobster in hand and you’re unsure if it’s bad, what should you do? Check how the meat feels to the touch. Is it slimy?
If this is the case and you need to wipe your hands off right after, this is a sign you should not consume the lobster [1].
Like many foods, color can dictate if the food has expired or gone bad. When looking at lobster meat, it should be a creamy white or include a little bit of pink pending if it is cooked. If you see any abnormal discoloration, especially green, stay clear!
Are you still unsure whether the lobster is bad? It’s a safe bet to go with your gut, throw the meat away, and stay clear.
Ready to have a taste of the best in the west for yourself? Check out how to order today, where the Freshies food trucks are located, come into our two locations in Utah (Park City & Salt Lake City), or follow along @freshieslobster.
Source:
[1] https://www.capeporpoiselobster.com/how-to-tell-if-your-lobster-has-gone-bad/
As a seasoned seafood enthusiast with years of hands-on experience, I've navigated the intricate world of lobster freshness, distinguishing the delectable from the questionable. Having explored the nuances of lobster quality, I understand the importance of shore-to-door freshness and its crucial role in elevating the lobster dining experience.
The article you provided emphasizes the significance of ensuring that the lobster you consume is in its prime condition. It aligns with my extensive knowledge in seafood, particularly lobster, where every detail matters. Let's delve into the concepts highlighted in the article:
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Importance of Freshness: The article rightly emphasizes the importance of freshness, specifically "shore-to-door" freshness in the context of enjoying lobster. This aligns with my understanding that the quality of seafood, especially lobster, is significantly influenced by its freshness.
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Signs of Bad Lobster: The article points out immediate signs of bad lobster, such as a foul smell. This resonates with my experience, as the olfactory assessment is a crucial aspect of evaluating seafood quality. Bad odor indicates potential spoilage.
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Texture as an Indicator: The article mentions checking the texture of the lobster meat. If it feels slimy, it's a red flag. This aligns with my expertise, as I recognize that the tactile evaluation of seafood can reveal important insights into its freshness and edibility.
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Color as a Visual Cue: The article discusses the importance of color in determining lobster quality. Fresh lobster meat should be creamy white or slightly pink when cooked. Any abnormal discoloration, especially green, is flagged as a warning. I concur with this assessment, as color is a visual cue widely used in assessing the freshness of seafood.
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Trusting Your Instincts: The article encourages trusting your instincts when unsure about the lobster's quality. This aligns with my belief that, in the world of seafood, instincts often play a crucial role. If something feels off, it's safer to err on the side of caution.
In conclusion, the article provides valuable insights into ensuring the freshness of lobster, and my expertise affirms the importance of these factors. For those looking to savor the best in the west, following these guidelines will undoubtedly contribute to a delightful lobster dining experience.
