Buying Fish – Tips on Purchasing Fresh & Frozen Fish

seafood on ice

If seafood is one of your favorite types of food, you’ve no doubt experienced both good luck and bad luck when buying fish—whether at the supermarket, from a fishmonger, or at a restaurant. The fine art of buying seafood can be tricky, and knowing how to distinguish good fish from bad fish is knowledge that takes time to acquire.

The fact remains, however, that seafood is immensely popular in North America, especially in areas close to the oceans, where fresh fish is often caught and eaten that very night. Some of us, however, aren’t so lucky. We’re thousands of miles from the sea, and a meal featuring the catch-of-the-day is a rare treat.

So, how does one determine what’s good and what’s not in the world of seafood? Essentially, consumers need to ask lots of questions about the fish they’re buying. Here are some guidelines to help you make a successful seafood purchase.

Selecting a Reputable Fish Market

Where do you buy your seafood? From the local supermarket? If you live in a large city, perhaps you have a favorite market, like Seattle’s Pike Place, where you go to purchase fresh fish.

It’s easy to determine the reputability of a fish market by simply taking a look around and catching a whiff of the offerings. A good fish market should always be clean. Counters should be wiped constantly, and the cases where the fish are displayed should be free of debris.

Notice how the market stores its fish. Does raw fish touch frozen fish? If so, there could be contamination issues. Is the fish stored on ice? If so, check to see whether whole fish are partially buried in the ice, with pieces sitting atop, as is preferred.

Ask how often the market receives fish and how long the fish has been in the case. Inquire about which fish is the freshest that day. Find out whether the market buys directly from suppliers or purchases pre-cut pieces from wholesalers.

Now, stop and smell the market. Of course, it won’t smell like roses, but fresh fish shouldn’t have an overly “fishy” smell. Good fish should smell more like seawater than seafood. If the fishy odor is overwhelming, choose another market.

Other Signs of Freshness

While smell is the best indicator of freshness, there are other ways to determine if fish is fit for consumption.

  • The flesh should be firm to the touch, not soft or mushy.
  • Any exposed flesh should have a translucent appearance.
  • The fish should have no brown spots, which indicate the beginning of decay.
  • Generally, the fish should appear as though it is still alive—minus the wiggling, of course.
  • Shellfish, like lobster and crab, should be purchased either alive or frozen. If your market has a lobster tank, ask how long they’ve been in the tank. Truly fresh lobsters should be lively and frisky.
  • Oysters, clams, and mussels (the mollusk family) should be purchased alive and should never be stored in a sealed plastic bag, as they must breathe until they are ready for cooking.

Favorite Fish

What seafood you develop a love for may depend on where you live. Residents of Maine, Nova Scotia, and other Atlantic Ocean locales love lobster, while people in the Pacific Northwest have a penchant for salmon and halibut.

Some fish aren’t available in certain parts of the world, while others are plentiful. Choosing what kind of seafood you’ll eat might also depend on the recipe you wish to prepare.

Some of the most popular types of fish in North America include cod, tuna, shrimp, halibut, catfish, rainbow trout, salmon, mahi mahi, flounder, red snapper, tilapia, and scallops.

If you’re looking for a mild fish, consider cod, tilapia, red snapper, flounder, rainbow trout, shrimp, scallops, or halibut for your recipes. Salmon, mahi mahi, swordfish, and tuna are heartier, meaty fish with a stronger taste compared to the others.

Many of these fish can be substituted for one another if you can’t find a specific type called for in a recipe. For example, flounder can replace cod, or tuna can be used instead of salmon.

Health Benefits of Fish

Seafood, in addition to being delicious when prepared properly, also boasts a number of nutrients essential to good health. Fish is both a low-fat and high-protein food. Diet programs like Weight Watchers™ recommend that individuals consume fish at least three times a week, especially white fish, which is extremely low in fat. Fish also contains Omega-3 fatty acids, the “good fats” your body needs.

Consumers should be aware, however, of fish that have been placed on the list of “dangerous” varieties, possibly contaminated with mercury or PCBs. For example, bluefish, marlin, and Atlantic salmon currently appear on that list. Consult https://www.edf.org/ for a list of the “eco-worst” seafood.

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