1. Which is better: fresh or frozen seafood?
There’s nothing better than fresh, locally caught seafood. However, for those who don’t have access to local fresh seafood or are just looking for a great tasting and convenient everyday meal solution, frozen seafood can be a terrific option.
Fish frozen either at sea or shortly after being harvested have all the same nutrients, texture and great taste of fresh fish.
Frozen seafood can also be less wasteful than fresh. According to research by the Johns Hopkins Center for a Livable Future, 16% of edible seafood in the U.S. is lost each year due to spoilage. Frozen seafood can be stored safely in a home freezer for months and served only when needed.
Frozen seafood’s extended shelf life also helps make frozen more affordable than fresh because the manufacturer’s waste and costs are lower. And, because it’s stored in a freezer, frozen seafood can be enjoyed all year long.
2. What’s the difference between Alaska pollock and Atlantic pollock?
Although they share a name, Atlantic pollock and Alaska Pollock are two completely different species of the genus Pollochius. Atlantic pollock are larger, have slightly darker flesh, and have a higher oil content than Alaskan pollock. They are harvested locally from MSC-certified fisheries in Georges Bank and the Gulf of Maine. They are low in saturated fat and an excellent source of protein and vitamins. Atlantic pollock are sold fresh and frozen and are available in a variety of cuts, including whole, fillets, loins and steaks.
Alaska pollock, also known as walleye pollock, are wild caught in the northern Pacific Ocean. Alaska pollock is used in a variety of forms that include fresh and frozen fillets, fish sticks and other breaded and battered fish products, and “surimi” products. Alaska pollock is a good source of omega-3 fatty acids, high in protein, and low in carbohydrates and fat.
3. What does certified sustainable mean?
It means that the fish were harvested from a fishery that was certified by an independent organization as 1.) having a healthy fish population, 2.) fished with minimal impact on the marine environment and 3.) having effective, responsive, and responsible management oversight.
4. How do I know if a fresh fish is fresh?
There are a few key tell-tale signs to look for when determining if your fish is fresh:
Whole fish:
- Bright metallic skin without any discolored or dull spots.
- Firm meat that springs back when touched.
- Clear, slightly bulging eyes.
- Firmly connected scales that stay in place.
- Bright red and moist gills without any milky colored liquid.
- Mild, briny smell like the ocean.
Cut fish:
- Robust, vibrantly colored meat.
- Firm meat that springs back when touched.
- Mild, briny smell like the ocean.
5. What is a fatty fish?
Fatty fish are oily fish rich in fatty acids and they are the best sources for two of the three most important omega-3s (EPA and DHA). Fatty acids are considered the good fats, unlike the bad saturated fats in meat.
6. How long will fish last in my refrigerator?
The USDA recommends that you keep fresh fish, shrimp, scallops, and squid for just one to two days in the fridge (40 °F/4.4 °C or less) after purchase.
7. How do I know if my fish is properly cooked?
The best way to tell if your fish is done is by testing it with a fork. The fish will flake easily when it's done and have an opaque appearance. A good rule of thumb is to cook the fish to an internal temperature of 145 °F.
8. Should I eat seafood if I am pregnant?
The Food and Drug Administration (FDA), the Environmental Protection Agency (EPA) and the 2015-2020 Dietary Guidelines for Americans recommend that pregnant women eat at least 8 ounces and up to 12 ounces (340 grams) of a variety of seafood lower in mercury a week. That's about two to three servings.