Your Guide to Seafood at Big Y
With the ocean practically in our backyard, we’re fortunate to live among a wealth of the freshest seafood you’ll find anywhere. With this great bounty comes wonderful opportunity: Your chance to take home and enjoy everything from fresh lobster to tender cod. Here at the Big Y Seafood Department, we take pride in stocking all of the finest seafood selections, fresh every day. Our fresh seafood has a 100% satisfaction guarantee. If you are not satisfied, we will gladly double your money back. We offer something for everyone, whether you prefer the bold flavor of swordfish, the buttery sweetness of scallops or the mild, delicate taste of sole and so much more.

Fresh Tip
Make fish your last purchase before leaving the store — it should be kept
as cold as possible. Consider keeping a small cooler or insulated shopping
bag with you to transport your seafood purchases, especially during summer.

So Many Fish in the Sea: Selecting the Best Seafood
Of course, when you are purchasing your fresh or fresh-frozen seafood from Big Y’s Seafood Department, you know you will take home the absolute highest-quality fish and shellfish. However, it’s always good to know what to look for as you make your purchases. Here are the basic rules of thumb to keep in mind when you shop for seafood:

Crab: Whole crabs should be purchased live. Look for ones that are moving at least slightly (they probably won’t be as active as lobsters). Crabs shouldn’t have an unpleasant smell, but their shells might be slightly slimy (just scrub them gently before preparing).

Lobster: Purchase whole lobsters while they’re alive, and look for the ones that are the most active in the tank. Don’t forget to ask how long your choices have been in the tank — if they’ve been there longer than a week, don’t purchase them. When picked up, lobsters should curl their tails beneath them.

Shrimp: Whether you’re purchasing them fresh or frozen, shrimp are generally sold by size and weight, ranging from the tiny shrimp you find in salads to colossal jumbo shrimp. If you are purchasing fresh shrimp still in their shells, make sure they are not slippery. Shelled shrimp should be firm to the touch.

Scallops: Whether you are buying larger sea scallops (about 10-15 per pound) or tiny bay scallops (50-90 per pound), be sure they have a pleasant, slightly sweet smell. Scallops should be white, glistening, firm to the touch and free from brown spots, which indicate spoilage — though a slight orange or pink tint is fine.

Mussels, Oysters and Clams: Mussels, oysters and clams should always be purchased live. How can you tell? Tap their shells. If they’re alive and slightly open, they’ll close when you lightly tap them with your fingers. After you’ve cooked them (no matter which method your recipe calls for), discard any whose shells remain tightly closed.

Whole Fish: You can preorder several types of whole fish at Big Y. When choosing a whole fish to purchase, look for bright, shiny scales, deep red gills and clear eyes. The freshest fish will almost look alive.

Fillets: Fish fillets are a great way to start preparing fish at home. They’re easy to handle and simple to prepare. You’ll find fillets ranging in thickness from just 1/3 inch to almost 2 inches, depending on the size and type of fish. Fillets are almost always sold boneless; they may or may not be skinless. When choosing your fish fillets, first make sure there is no fishy or ammonia scent. Fillets should be translucent and firm to the touch; avoid those that have any red
or brown spots, which indicate mishandling or spoilage. If you’re purchasing frozen fillets, make sure they’re tightly wrapped and free from the white, chalky residue that indicates freezer burn.

Steaks: Firm-fleshed, meatier fish such as tuna or swordfish are often sold as steaks, thicker cuts that are often a one-inch-thick, U-shaped cross-section of the entire fish. As with fillets, steaks should have a barely there, fresh aroma, be firm to the touch and free of blemishes or discoloration. Avoid steaks that are soggy, spongy or slick.

A Sea of Flavors!: Which One is Your Favorite?
There are dozens of different types of seafood, and they come in a wide variety of shapes, sizes, tastes and textures. While you might be used to the same few favorites, when you expand your horizons a bit, you’ll find there is a flavor of fish for every palate.

FLAVOR: You’ll find seafood in an amazing range of flavors, from mild to bold. Generally, the flavor of a fish is directly linked to its fat content; the fattier the fish, the more intense the flavor. As a rule of thumb, you’ll find white-colored fish are on the milder end of the flavor spectrum, creamy-colored fish are more moderate in taste, and darker-colored fish have the strongest flavors.

TEXTURE: Again, a seafood’s texture is usually a good indication of its fat content. The fattier the fish, the denser the texture. Leaner fish can be fragile. Keep in mind that the different textures will lend themselves to different cooking methods, with denser fish able to hold up to higher temperatures, longer cooking times and more intense marinades.

Not sure where to start? Take a look at our chart, which divides seafood into mild, moderate and full flavor profiles, and delicate, moderate and firm textures.

Online Video!
Visit BigY.com for more delicious recipes. And browse our collection of recipe videos that provide step-by-step instructions for several mouth-watering seafood dishes.

---

©Copyright 2009, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.