When buying seafood...
Ask questions and show concern - informed and curious consumers motivate restaurants and grocers to maintain high standards of sourcing their seafood. You may want to ask:
- Where and how was this seafood harvested?
- Was it farmed or wild-caught?
- Is the farm or fishery certified as eco-friendly and sustainable?
Tips on selecting seafood
- Look for shiny skin; tightly adhering scales; bright, clear eyes; firm, taut flesh that springs back when pressed; and a moist, flat tail.
- Saltwater fish should smell briny; freshwater fish should smell like a clean pond.
- When buying white-fleshed fish, choose translucent-looking fillets with a pinkish tint
- Fresh vs. frozen vs. thawed ("previously frozen")
- modern freezing techniques (look for "flash frozen") preserve high quality and allow wild caught fish to be served year round
- "previously frozen" fish at the seafood counter may be less fresh and shouldn't be re-frozen at home
- thaw your frozen fish in the refrigerator, not at room temperature.