Follow the “once for twice” rule—shop once a week for two seafood meals at home. Always buy seafood from a reputable market where the employees are able to answer questions.
Fresh fish should be bright and shiny with scales in place. Eyes should be clear. Odor should be fresh and mild. Fillets should have moist, elastic flesh.
Fresh shellfish like clams, oysters and mussels should close tightly when tapped. Always toss shellfish that don’t open when cooked.
Seafood from the freezer section is a convenient choice. It is flash frozen within hours of coming out of the water, which locks in fresh flavors and moisture.
Canned or pouched seafood is affordable and comes in convenient and innovative packaging for storing and on-the-go eating.
NFI will host its annual Spring Political Conference at the Mandarin Oriental Hotel May 14-17, 2013. Hill meetings will be scheduled for ay 15th and the NFI Board Meeting will be held on May 17th.
Watch highlights from the seafood community ranging from the latest in social media to important developments in efforts to repeal the USDA Catfish Inspection Program.
