Choosing seafood

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About
Fish and shellfish are sold in a variety of forms—fresh, frozen, or thawed—and in supermarkets, warehouse stores, and ethnic and specialty markets. In some areas, you may be able to buy fish directly from the fishmonger or from a local source at a farmers’ market. Wherever you shop, here are some tips that will help you choose the best seafood to prepare.
  • ASK QUESTIONS Fresh fish is always ideal, but some types are frozen so that they can be shipped long distances. Ask if the seafood you are buying is fresh or frozen, or wild or farmed.
  • TRUST YOUR INSTINCTS Although a fish market will never have the aroma of a bakery, it should smell like the sea, and the fish and shellfish should be chilled, preferably on a bed of ice.
  • CHECK APPEARANCES Fresh fish fillets should be shiny. Dull colors and dry surfaces are warning signs that something is not right. Purchase whole fish only with clear—not cloudy—eyes. Bivalves such as clams and mussels should have tightly closed shells, or shells that close when touched. Live crabs or lobsters should still be active in the tank.
  • BE FLEXIBLE Many seafood recipes have more than one option for the type of fish or shellfish that can be used. If the exact type you are looking for is not available, ask for a substitute. Or, purchase the freshest catch of the day and build your menu around it.