Everything You Wanted to Know About Seafood - Big Y® World Class Market®

Everything You Wanted to Know About Seafood
(But Were Afraid to Ask)
When you have the know-how, seafood is a cinch to prepare and serve. With our handy seafood primer, you’ll have all of the knowledge you’ll need right at your fingertips — everything from selecting and storing to preparing and cooking.

Selecting and Storing Your Seafood
The first thing to remember:
Don’t purchase fresh seafood too far in advance. Buy it the day you plan to cook it, if possible; if not, buy it one day ahead of time. Choosing good-quality, fresh or frozen seafood isn’t complicated, but there are a few things to keep in mind as you’re making your selections:

The most important thing to keep in mind when buying any type of seafood, fresh or frozen: There should be no “fishy” odor. Fresh ocean seafood should smell of clean seawater. Frozen seafood should not have any odor at all.
Fresh whole fish should be bright in color and firm in texture. Make sure the scales are unblemished with a slight sheen, the gills are red and the eyes are clear. The best fresh whole fish will almost look alive!

Fresh fillets or steaks should also have a firm texture when pressed with your finger. Look for fillets that are almost translucent and that are free of red or brown spots. (Red spots indicate bruising; brown, spoilage). Avoid fish that appears to have a white, chalky residue — this can mean you’re looking at previously frozen fish that has experienced freezer burn.

Looking for lobster? They’re most often sold while still alive — look for the mostactive ones in the tank. Store on ice until you’re ready to use them.

Scallops should have a slightly sweet smell and should be free of brown spots.

Look for shrimp that is firm to the touch. If they’re still in their shells, make sure the shells aren’t slippery. Like all other high-quality seafood, shrimp should have no odor; if it has a faint aroma of ammonia, pass it by.

Frozen fish (whether whole or fillet) should be tightly wrapped with no signs of freezer burn or discoloration.

Fresh or frozen seafood should be stored as briefly as possible. Store in the coldest part of your freezer or refrigerator.

Never thaw frozen seafood at room temperature; this could encourage the growth of harmful bacteria. Instead, thaw overnight in the coldest part of your refrigerator and then cook within 1 day.