Today we aired a great video on how to cook Tilapia en Papiotte, tilapia (or frankly any other kind of fish cooked in parchment paper -- which locks in flavor and juices. When I feel like cooking seafood I often find myself wondering, which seafood can I buy frozen and which should I always buy fresh? 

The fresh vs. frozen debate over seafood is a long drawn out one.  We’d all like to think that shrimp in our scampi was at least relatively fresh, and naturally we assume that ‘fresh’ actually means fresh.  Sadly, that’s not always the case.  There’s a good chance that the discounted Alaskan salmon you’re eyeing at the fish counter has been frozen before, and therefore is not truly ‘fresh,’ as advertized.  Most of the time, seafood is “flash frozen” right after it’s caught, so that it will stay fresher en route to the grocery.  Not only that, but often times, market ‘fresh’ seafood was not flown in right from the sea and delivered to the grocery just hours or a day later.  The transport process can be rather lengthy and as a result, this seafood can be kept at the store for a week, sometimes longer!

There are several factors that can help you determine how fresh seafood is.  Take shrimp, for instance.  There’s an undeniable difference between the appearance of local, freshly caught shrimp from the farmer’s market and shrimp from your local grocery chain.  If the shrimp is slimy or gummy, that’s a dead giveaway it isn’t fresh.  As for fish, you can tell if it’s been frozen before by looking for any white freezer burn spots, the amount of sheen it has (more sheen = freshness), and also by the scent.  The saltier, more ocean-scented the seafood is, the better the quality, just as long as it doesn’t smell “fishy.”  If the fish is dry looking or mushy in texture, rather than firm then it is not fresh either.  Color is also a good indicator – grocery stores often use dyes and preservatives to manipulate the appearance of the fish, as an attempt to mask how old it is.  Think of it as distinguishing between a real tan and a spray tan.  If the salmon looks like it has done time in a tanning bed and has an unnatural tangerine hue, you know the color isn’t real.

Most fish found at grocery seafood counters have traveled from Alaska or Asia and have slimmer chances of being fresh, than local fish.  Where shrimp is concerned, it’s rare to find shrimp that has never been introduced to a freezer.  That being said, you’re better off just buying frozen fish and shrimp at the grocery, instead of ‘fresh’ fish and shrimp at the seafood counter, since they have most likely been frozen much longer.  Just make sure the packaging is completely sealed.  As for shellfish, it is safer to buy it ‘fresh’ rather than frozen, because there is no way to tell if it is safe to eat unless you can see if the shell has been opened or not.  If it’s lobster you’re craving, don’t ever buy it ‘fresh,’ unless you live in Maine.

So, if you’re really determined to score the most authentically fresh seafood, your best bet is to visit a farmers market, where you can get it local.  And if you are searching for seafood in the grocery, go to Whole Foods and opt for frozen unless they have local.

RELATED

Video: Tilapia en Papiotte [Good Bite]

The Ins and Outs of Sustainable Seafood [Good Bite]