Selecting seafood — what makes fish fresh
Fresh is key when buying seafood, and we choose the freshest fish available. Our seafood experts know exactly what to look for, and now you can, too. Select the best catch by freshness, by type and by flavor with our tips.
Fresh Fish
- Should have a mild scent of the sea — not a "fishy" smell.
- Should have moist, firm flesh that springs back when pressed.
- Should have no traces of browning or drying around the edges.
Pre-packaged Fish
- Should be wrapped tightly, with no air between the fish and the wrapping material.
- Should be liquid-free.
- If frozen, should have no signs of frost or ice particles inside the package.
Selecting seafood — by type
Scallops
When buying scallops, make sure they are firm, white (slightly pink or orange is acceptable), and glistening. Sea scallops number about 10-15 per lb. Bay scallops, which are slightly more tender, are under 1/2" in width and number 50-90 per lb.
Shrimp
Shrimp are graded by size and "count" (the average number of shrimp per pound). The smaller the count, the bigger each individual shrimp.
- Jumbo (16-20 count)
- Colossal (26-30 count)
- Large (31-40 count)
- Medium (41-50 count)
King Crab Legs
King crab is commercially available in 3 varieties: red, golden, and blue. All are meaty and delicious, but the red king crab has the richest, sweetest meat. King crab is sold pre-cooked and by the "count" (the number of crab legs in 10 lbs. of meat). You can steam, boil, broil or microwave king crab legs.
Selecting seafood — by flavor
Many prefer the subtlety of a cod, while others relish the strength of a Chilean sea bass. If you have a preference for the strength of your seafood flavor, we've created a reference guide that will help you choose:
| Mild Flavor |
Moderate Flavor |
Full Flavor |
| Alaska Pollock |
Atlantic Pollock |
Atlantic Salmon |
| Cod |
Black Sea Bass |
Bluefish |
| Flounder or Sole |
Catfish |
Chilean Sea Bass |
| Freshwater Whitefish |
Chum Salmon |
Crab |
| Grouper |
Clams |
King Salmon |
| Haddock |
Mahi Mahi |
Mackerel |
| Halibut |
Ocean Perch |
Oysters |
| Monkfish |
Pacific Rockfish |
Shad |
| Orange Roughy |
Perch |
Smelt |
| Snapper |
Pink Salmon |
Sockeye Salmon |
| Tilapia |
Porgy |
Swordfish |
| |
Rainbow Trout |
Tuna |
| |
Scallops |
|
| |
Shark |
|
| |
Shrimp |
|
| |
Steelhead |
|
| |
Striped Bass |
|
| |
Sturgeon |
|
| |
Walleye |
|
Seafood Nutrition Facts
Get all the facts on your dinner from the sea — from serving size to nutrition profile.
| Raw Seafood |
Calories |
Protein Grams |
Total Fat Grams |
Saturated Fat, Grams |
Cholesterol, Milligrams |
Sodium, Milligrams |
| Catfish |
140 |
16 |
8 |
2 |
45 |
55 |
| Clams |
70 |
13 |
1 |
0 |
45 |
55 |
| Cod Atlantic |
80 |
6 |
8 |
3 |
5 |
30 |
| Crab Cakes |
80 |
6 |
8 |
3 |
5 |
30 |
| King Crab |
100 |
19 |
1.5 |
0 |
55 |
1070 |
| Snow Crab |
120 |
24 |
1.5 |
0 |
70 |
690 |
| Stone Crab |
60 |
15 |
0 |
0 |
45 |
300 |
| Flounder/Sole |
90 |
19 |
1 |
0 |
50 |
80 |
| Grouper |
90 |
19 |
1 |
0 |
40 |
55 |
| Haddock |
90 |
19 |
1 |
0 |
55 |
70 |
| Halibut |
110 |
21 |
2.5 |
0.5 |
30 |
55 |
| Lobster |
90 |
19 |
1 |
0 |
95 |
300 |
| Spiny Lobster |
110 |
21 |
1.5 |
0 |
70 |
180 |
Mahi Mahi
|
90 |
19 |
0.5 |
0 |
75 |
90 |
| Mussels |
90 |
12 |
2 |
0.5 |
30 |
290 |
| Ocean Perch |
90 |
19 |
1.5 |
0 |
40 |
75 |
| Orange Roughy |
70 |
15 |
0.5 |
0 |
20 |
65 |
| Oysters |
80 |
9 |
2.5 |
0.5 |
50 |
105 |
| Pollock |
90 |
19 |
1 |
0 |
70 |
85 |
| Rainbow Trout |
140 |
21 |
5.5 |
1.5 |
60 |
60 |
| Salmon |
180 |
20 |
11 |
2 |
60 |
60 |
| Scallops |
90 |
17 |
1 |
0 |
35 |
160 |
| Shrimp |
110 |
20 |
1.5 |
0 |
150 |
150 |
| Snapper |
100 |
21 |
1.5 |
0 |
35 |
65 |
| Swordfish |
120 |
20 |
4 |
1 |
40 |
90 |
| Tilapia |
90 |
18 |
1 |
0.5 |
50 |
35 |
| Tuna |
110 |
23 |
1 |
0 |
45 |
35 |
Suggested seafood serving sizes:
Raw Fillet — 1/4 lb.
Whole Fish — 1/4 lb.
Dressed and Cleaned Fish — 1/2 lb.
Crab or Lobster (shell-on) — 1/2 lb.
Unpeeled Shrimp — 1/2 lb.
Breaded Shrimp — 4-6 pieces
More cooking delights