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.