- When buying fresh fish, there should be no fishy odor and if whole, the FDA recommends that among other things, the eyes of the fish should be clear and its skin shiny.
- If buying frozen, check package dating and avoid those with a lot of ice inside.
- Fish will go bad quickly. To minimize this, try eating refrigerated fish within 24 hours or quick thawing frozen fish in cool water in a bowl just prior to cooking it.
- Short of having your own hens, most of us will end up at the grocery store hunting for eggs. You should always check the 'sell by' date on the carton for the freshest eggs.
- Keep eggs refrigerated. Per the USDA, raw eggs can be stored in your refrigerator for up to 5 weeks.
- Try to keep egg cartons organized by date so you are eating the oldest eggs first.
- An easy trick for storing extra eggs is to freeze them before they go bad. Do not freeze eggs with the shell on though. Simply crack them into a bowl, gently stir them to mix the yolks and egg whites and then freeze them in ice cube trays. Once frozen, they can be stored in the freezer in a bag or food container, then thawed as needed for recipes or egg dishes.
- Select the freshest milk by checking the 'best by' or 'sell by' date on the carton, and don't buy more than you will consume before it goes bad.
- If you think you won't use all of your milk before it will spoil, know that milk can be frozen. Most people do not like the taste of milk after it has been frozen, but it is perfect for recipes. We recommend freezing it in premeasured portions, such as 1/2 cup size, which happens to be close to the size of large muffin tins. Once frozen, the frozen portions can be stored in bags or food containers in the freezer and removed as needed.