Frequently Asked Questions
Dive Deeper: FAQs About The Fish Girl
What is the best way to tell if seafood is fresh?
Fresh seafood should have a mild, ocean-like smell, clear eyes (if whole), firm flesh, and bright, shiny moist skin. Shellfish should have tightly closed shells or closed when tapped.
What is the difference between wild-caught and aquaculture seafood?
Wild-caught seafood is harvested from natural habitats like oceans and rivers, while aquaculture seafood is cultivated in controlled environments. Both have benefits, depending on sustainability practices and preferences.
How can I ensure the seafood I buy is sustainable?
Look for certifications such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) or Best Aquaculture Practices (BAP) labels. and ask suppliers about their sourcing methods. Supporting local producers and learning about their practices can also help ensure sustainability.
How long can fresh seafood be stored in the fridge?
Most fresh seafood should be consumed within 1-2 days. Store it in the coldest part of the fridge on a bed of ice, covered loosely.
Fresh seafood is best consumed within 1-2 days of purchase. To maximise freshness, store it in the coldest part of the fridge on a bed of ice in a covered container. Ensure seafood is kept at or below 4 degrees.
What’s the best way to thaw frozen seafood?
Thaw seafood slowly in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water. Avoid room-temperature thawing to prevent bacteria growth.
Which types of seafood are high in Omega-3s?
Seafood is a rich source of lean protein, vitamins (e.g., B12, D), and minerals (e.g., iodine, selenium). Omega-3 fatty acids in many fish promote cardiovascular health, brain function, and joint health. Incorporating seafood into your diet twice a week is recommended for optimal benefits.
What’s the difference between sushi-grade fish and regular fish?
Sushi-grade fish is carefully selected and frozen to specific temperatures to kill parasites, making it safe to eat raw. Not all fish labelled sushi-grade meet regulatory standards, so sourcing matters.
How do seasons affect the availability of seafood?
Many seafood species have specific fishing seasons to ensure sustainability and quality. Off-season, availability may rely on frozen or farmed options.
What is brining, and why is it used in seafood preparation?
Brining involves soaking seafood in a saltwater solution to enhance flavour, maintain moisture, and improve texture.
Are there any allergens in seafood I should be aware of?
Yes, shellfish (e.g., shrimp, lobster, crab) and finfish (e.g., cod, tuna) are common allergens. Cross-contamination in kitchens is a concern, so clear labelling and careful handling are critical.
Can frozen seafood be as good as fresh?
Yes, frozen seafood is often frozen shortly after being caught to preserve its freshness. Instant Quick Freeze (IQF) properly handled frozen seafood can match fresh in quality and taste, especially when it’s thawed and cooked correctly.
Let’s Dive In
with The Fish Girl
A community hub for the aquaculture industry, connecting fishers, growers, and chefs to promote sustainability and collaboration
