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Started By
Message
Making seafood gumbo for Christmas Eve. How soon is too soon to buy the seafood?
Posted on 12/19/24 at 2:09 pm
Posted on 12/19/24 at 2:09 pm
Crab meat, oysters, shrimp.
Will I be fine to buy seafood tomorrow? I plan on keeping on ice in the fridge.
Will I be fine to buy seafood tomorrow? I plan on keeping on ice in the fridge.
6
Posted on 12/19/24 at 2:15 pm to Chipand2Putts
I would wait until the day before if possible.
Posted on 12/19/24 at 2:19 pm to Chipand2Putts
Buy the seafood whenever but make the gumbo same day or next. Freeze and thaw when ready to eat
Posted on 12/19/24 at 2:20 pm to Mr Roboto
I do find that my gumbo tastes even better the next day for some reason.
Posted on 12/19/24 at 2:21 pm to oysterpapi
Same for a red gravy. Always better after a freeze
Posted on 12/19/24 at 2:37 pm to Chipand2Putts
I would make it the day before serving without adding the seafood to it to avoid overcooking it. I add the seafood just before serving and I don't freeze seafood gumbo with seafood in it because the shrimp tend to get mushy.
I would buy the seafood as close to the time you're going to cook it as possible.
I would buy the seafood as close to the time you're going to cook it as possible.
Posted on 12/19/24 at 2:40 pm to Gris Gris
I’m not asking about when to cook the gumbo base.
I know buying seafood as close to time as possible is preferred. Last year I had a hard time finding what I wanted and had to drive all over creation to get it.
Was just wondering how long the seafood will stay “fresh” on ice in the fridge.
I know buying seafood as close to time as possible is preferred. Last year I had a hard time finding what I wanted and had to drive all over creation to get it.
Was just wondering how long the seafood will stay “fresh” on ice in the fridge.
Posted on 12/19/24 at 2:59 pm to Chipand2Putts
quote:
Was just wondering how long the seafood will stay “fresh” on ice in the fridge.
I use crabmeat within 3 days of purchase. It's also important to know when it was picked to determine how long it will last on ice. I usually call seafood places to see when they'll be getting some in and reserve it if the date works for me to keep it fresh until using it. Maybe you should call around and see who is going to get it in and when and ask to reserve whatever it is you want. Shrimp are usually more plentiful and easier to access. They can also be purchased and frozen without affecting the texture much at all.
Posted on 12/19/24 at 3:21 pm to Chipand2Putts
I try to cook seafood within a day, but I honestly wouldn’t go any more than two days. Shrimp goes south quick.
Posted on 12/19/24 at 3:41 pm to Chipand2Putts
Crab meat is likely frozen before anyway. Shrimp should be plentiful enough to buy last minute. I would wait as long as you can for the oysters and then check the date carefully.
Posted on 12/19/24 at 3:47 pm to oysterpapi
quote:
I would wait until the day before if possible.
quote:
Message By
oysterpapi
checks out
Posted on 12/19/24 at 3:49 pm to Chipand2Putts
just go to Tony's day or two before and enjoy the madness
Posted on 12/19/24 at 4:30 pm to Boudreaux35
quote:
Crab meat is likely frozen before anyway.
The texture after freezing is not the same to me. One market advertised having crabmeat right before Thanksgiving. I order from them often when they're getting in fresh crabmeat and didn't read the post carefully. I reserved a pound of claws to marinate. When I went to pick them up, I was handed frozen. I took them even though they know I do not buy the frozen. The claw meat was tough. We ate them, but it was difficult to scrape the meat off the cartilage. The flavor was not as good either.
Posted on 12/19/24 at 5:35 pm to Gris Gris
quote:
without adding the seafood to it to avoid overcooking it
My mom and dads family all made shrimp and crab stews and cooked it for 30-45 minutes sometimes more. They shrimp didnt get rubbery and tasted fine to me.
Posted on 12/20/24 at 9:18 am to Gris Gris
quote:
The texture after freezing is not the same to me.
I would love to know the source of crab meat at this time of year, sold in Louisiana, that has not been frozen before. I know it's possible, so please include the $/lb also.
Posted on 12/20/24 at 5:36 pm to Chipand2Putts
Where are you located? My wife went to Zuppardo's in Metairie earlier today when I asked her to go get a gallon of oysters that they were selling for $70.
When she got home I opened the container, counted out the oysters and strained the liquid to get any shell bits and dirt out. I counted 114 oysters in the gallon and they were a mixed bag of some large with most of them in the medium range in size.
If you don't need a gallon, they also have half gallons for $36. The use by date on the gallon I got was listed as 12/30, but they will be long gone before then.
Like already mentioned, crab meat is likely frozen and as far as shrimp, they are plentiful and fresh but I'd still clean and use them within 2 days of buying. Oh, and make some shrimp stock using the shells to kick up the flavor of your gumbo base. I also like to use the oyster liquor along with the stock.
When she got home I opened the container, counted out the oysters and strained the liquid to get any shell bits and dirt out. I counted 114 oysters in the gallon and they were a mixed bag of some large with most of them in the medium range in size.
If you don't need a gallon, they also have half gallons for $36. The use by date on the gallon I got was listed as 12/30, but they will be long gone before then.
Like already mentioned, crab meat is likely frozen and as far as shrimp, they are plentiful and fresh but I'd still clean and use them within 2 days of buying. Oh, and make some shrimp stock using the shells to kick up the flavor of your gumbo base. I also like to use the oyster liquor along with the stock.
Posted on 12/21/24 at 9:03 am to Boudreaux35
quote:
I would love to know the source of crab meat at this time of year, sold in Louisiana, that has not been frozen before. I know it's possible, so please include the $/lb also.
Langenstein's typically has fresh crabmeat most of the time. I don't recall the brand and price varies with time of year and what kind of crabmeat you're purchasing. My guess is that jumbo lump would be close to $50 this time of year based on having bought it this time of year in the past.
Chez Francois in Lafayette usually has it. I believe they boil and pick on location.
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