LG teams up with Matt Moran to encourage Australians to buy fresh and local. Follow Matt's guide below in selecting the freshest quality seafood and meats.
There's something about knowing where your food comes from. Matt Moran, celebrity chef, star of Paddock to Plate, and longtime vocal proponent of locally-sourced ingredients, encourages everyday Australians to shop fresh and direct.
Tips for selecting fresh seafood
1) Fish – Make sure to look for bright eyes, shimmery scales, and rich red gills.
2) Scallops – Sold pre-shucked from the shell, the colour of a fresh scallop is a pure beige to creamy pink.
3) Prawns – That beautiful coral colour comes after cooking! A fresh prawn can range from translucent to a blue-grey, should feel firm, smell salty and have a nice shiny outer layer.
Tips for selecting meat from your butcher
1) Select the right cut – Knowing which cut of meat you’re after is a great start, but if you’re unsure, you can download the Ask the Butcher app from Vic’s Meats for butcher expertise in your pocket.
2) Look for marbling – Fat doesn’t have to be a bad thing. The best meats have bits of fat weaved to ensure that meat stays juicy after cooking.
3) Look for nice colour and good texture – The meat should be firm, finely textured and should be a light cherry red colour. Avoid meat with a really deep red colour, as this may mean the meat has come from stressed animals.
Tips for storing fresh seafood
1) Fish - Place on a plate or tray or in a lidded container, cover with a damp cloth and then with plastic wrap or the lid. Store in the coldest part of the fridge or LG’s CustomChill™ Drawer on 2015 models (Quarter 2) at -1 ° and use within 2 - 3 days.
2) Scallops – Scallops should be stored within a container of their own brine. Scallops should be cooked and consumed within one day, but you can poach scallops in their brine and store in the freezer for up to 3 months.
3) Prawns – Store the shrimp in the refrigerator as soon as possible. Leave the shrimp in their shells until you're ready to use them.
Tips for storing fresh meats
1) In the refrigerator, uncooked meats can generally last:
Chicken: 2-3 days
Minced meat: 2-3 days
Steaks/chops: 3-4 days
2) If storing in your refrigerator, always store in the coolest part (usually the bottom shelf) or CustomChill™ Drawer on 2015 models at -1 °.
3) To make your meats last longer, you may want to freeze them. Wrap them in freezer paper to prevent moisture from entering and keep them fresh.
LG has celebrated the launch of their new Five Door-in-Door models and anticipates two CustomChill drawer models.