In part 1: we discussed buying rice, canned goods and dairy products.
We will now look at some Buying Wisely tips for: fish and meat
1. Buying Wisely: Fish
- When buying fresh fish, make sure that the eyes are not sunken and that they are as clear and as bright as a live fish
- (This sounds strange) – Smell the gills, if it don’t smell fresh then it’s not !
- When buying frozen fish (not my favorite option), look for ice glaze that should cover the fish; if it is dented or cracked the glaze is no longer protecting the fish and likely no longer good
- Buy fish that suits your needs; Hake is a good oven-baked dish, Snoek is good for smoking and Kabeljou is ideal for the braai
2. Buying Wisely: Meat
- Salami and other cold meats purchased in bulk and sliced at home are often cheaper than buying pre-sliced (however this does take more time)
- The most tender pork chops are those with pink meat (not red ; red means older tougher pigs)
- For the best T-Bone or porterhouse steak, buy the one with the largest fillet part and the smallest tail
- Don’t use top-quality steak for long, slow cooking; the flavour is better in the cheaper cuts
