Purchasing & Preparation Tips

Buying fresh seafood

Buy seafood from a reputable, busy source.
Be prepared to pay for great quality seafood.
Buy only well-refrigerated or properly iced seafood.
Refrigerate seafood at the back of your refrigerator as soon as possible. Many reputable fish markets will offer you an icepack for the trip home.
Consume seafood within three days of purchase.
Discard dead lobsters or crabs as well as clams, mussels or oysters that are not tightly closed.
When buying whole fresh fish, look for bright, clear eyes, glistening skin, and firm flesh. Loose scales, dry appearance and overly soft, mushy texture mean poor quality fish.
Fresh fish should smell like the sea with no fishy odor. Bad fish has a sour smell similar to ammonia. If a fish market smells unpleasantly “fishy,” try another. Your fish market might not let you touch the fish. This is actually a good practice that helps prevent contamination, but they should allow you to smell it if you request.
The internet is a great resource for determining which seafood is in season.
The best markets will cut your fish from whole exactly how you want it (filleted, steaks, with or without skin, with or without the bones, etc.) Tip the person who prepares your fish.

Frozen is not the opposite of fresh. Seafood freezing technology has advanced with impressive results. Frozen seafood can be of great quality if handled properly.
Don’t buy frozen seafood if the packages are open, torn or crushed. Avoid packages that are above the frost line in the store’s freezer.
Misshaped packages or frost and ice crystals inside the package can indicate that seafood has either been stored for a long time or has thawed and been refrozen.
Thaw frozen seafood in the refrigerator overnight or in the package under cold running water – never at room temperature.

A sharp, good quality knife is important. Keep your knife sharp by passing it on steel frequently.
Wash cutting boards or utensils used to prepare raw seafood immediately.
Prevent contact between raw and cooked seafood.
A fish spatula or large, flat spoon will make flipping and transferring delicate fillets easier.
Cook seafood to just medium rare or medium doneness. Overcooked fish will be dry and taste “fishier” than lightly cooked fish. Overcooked fish will also make your kitchen smell “fishy.”
Most cooking methods require 8-10 minutes of cooking time per inch of thickness of seafood. Don’t be afraid to “peek” by sticking a knife point into the thickest part see if the center is just past translucent and still looks juicy.
Microwave cooking makes quick, moist fish. Tip: Wrap fish in lettuce – there’s no added fat and it keeps in the moisture resulting in nicely steamed fish that’s quick and easy.
Individuals with weakened immune systems or compromised liver function should not consume raw or undercooked seafood.
Marinate seafood in the refrigerator, not at room temperature.