MAKING GOOD SEAFOOD CHOICES
CAN BE EASY
GOOD CATCH PRO CHEF TIPS
WHAT TO LOOK FOR AT THE FISH COUNTER
WATCH FOR BRIGHT EYES
"For me the gills and the eyes are the two things that I’m striving for. The eyes should be bright and not cloudy. Look for beautiful and fresh, bright colored gills. The gills should be bright red. That's how you know that it's fresh."
CHEF GAVIN KAYSEN - SPOON & STABLE
GET SOME BOUNCE BACK
"What you want to be looking for is nice shiny pristine flesh that’s going to bounce back and doesn’t have any discolor and is bright. Avoid fish that doesn’t bounce back to the touch, is watery, and not clear and white.
If you see a bad fish say ’no thank you.’ Your butcher isn’t going to knock you for it. He’ll say ‘what a smart lady’ and he’ll get you the nicest fish—maybe the frehest fish that just came in."
CHEF JENNIFER CARROLL -
CARROLL COUTURE CUISINE
SMELLS LIKE THE SEA
"I know it’s a fresh fish when I see the clear eyes and the bright red gills. And a nice stiff fish that doesn’t stink is what you are looking for.
And when shopping for fish and there’s a big selection that tells me that they are selling a lot of fish and that usually means you’re getting the freshest fish out there."
CHEF SPIKE GJERDE - WOODBERRY KITCHEN
BROWSE RECIPES FROM GOOD CATCH
RESTAURANT WORTHY RECIPES TO MAKE AT HOME
VARIETY is the SPICE of LIFE
A FEW TIPS FOR CHOOSING SEAFOOD
HERE ARE A FEW THINGS TO CONSIDER WHEN YOU SHOP FOR SEAFOOD
WHAT ARE YOU IN THE MOOD FOR?
If you’re in the mood for a delicate, flaky fish, choose something lean, such as cod, flounder, grouper, haddock, halibut, mahimahi, monkfish, perch, pollock, red snapper, or rockfish.
For a rich, meaty fish, move up to a fattier fish, such as herring, mackerel, opah, sablefish, salmon, sardines, steelhead, swordfish, trout, or tuna.
WHAT'S YOUR BUDGET?
If budget is a top priority for you, frozen and canned seafood is the best fit. If you’re looking for fresh fish, check your grocer’s weekly specials and see what’s in season.
Both farm-raised and wild fish are good nutritional choices, so talk to your seafood counter expert about the right choice for you!
GOOD CATCH PRO CHEF TIP:
See something new or unfamiliar at your fish counter? Is it local? American caught? If so, ask your fishmonger for more details. Today, many fishermen are bringing alternative and plentiful species such as blue catfish, dogfish, porgy or other locally caught species to market. They are delicious and usually much cheaper. These alternate species are also super sustainable so you can feel good about eating them and have a story to tell over dinner!
or DINNER IN A HURRY
SEAFOOD HAS IT COVERED
WHEN DO YOU PLAN ON PREPARING IT?
Fresh seafood should be consumed within one to two days. Always store your seafood in a cold refrigerator and give it a quick wash before cooking.
For consuming seafood later, frozen and canned are better options. Frozen fish is often very high-quality as it is usually quick frozen at sea, retaining its freshness.
Canned seafood is just as good for you as fresh or frozen - and sometimes it is even higher in nutrients. Canned seafoods are a great way to try out new varieties of fish and they make for a super convenient lunch or snack.
GOOD CATCH PRO CHEF TIP:
To defrost your frozen seafood, remove any packaging and place in a large bowl of cold water. Most fish will thaw in 15 minutes or less. Then use a paper towel to thoroughly dry the fish before seasoning and cooking.
a LITTLE HELP
from OUR FRIENDS
HOW DO I KNOW IT'S SUSTAINABLE?
Make sure that you are buying sustainably sourced seafood. And whenever you can, buy local and buy American seafood. American fisheries and aquaculture are among the most sustainable and safe in the world.
If you're not sure about what seafood is sustainable, check with our friends at Seafood Watch. They provide easy-to-understand facts about the science and management behind seafood and offer tips on how to make educated seafood choices.
The majority of US groceries and retailers have sustainability practices in place. Always buy seafood from a reputable market where the employees are able to answer your questions. They should be able to tell you where the fish is from and when it came into the store.
FRESH, FROZEN, CANNED, SMOKED, CURED...
THERE IS SOMETHING FOR EVER TASTE
FRESH ROCKFISH FILLETS
THE ULTIMATE SEAFOOD BUYERS GUIDE
Ask The SeaVant
FROM SEAFOOD NUTRITION PARTNERSHIP