High quality ingredients are always important, but this really rings true with seafood because there is also a higher chance of contamination.
Frozen seafood is often better than fresh since it was flash frozen when fresh and also those cold temperatures kill bacteria. Unless you are buying it off the back of the boat that brought it in or you know and trust your seafood monger, then stick with frozen or even previously frozen.
Sushi grade fish also needs to have a level of confidence your seafood monger and might be better frozen first.
Seafood will smell a little fishy, but it shouldn’t be overpowering. Anything that looks dull, limp or mushy isn’t a good buy. It should be bright, taunt and healthy looking.
Seafood is best eaten fresh or right after defrosting, so if you bought it already hawed form the fish case, eat it without 24 hours.
Store it in the coldest part of your refrigerator and make sure it is well wrapped. Scents from seafood can also infiltrate other things in the fridge, like butter, so give it a little space of its own.
Preparation and cooking methods for seafood tend to be quick and easy. Here are a few of our favorite recipes.