Tag: Seafood quality

According to the American Heart Association, it is recommended to eat fish twice per week for optimal cardiovascular health, making salmon a dietary staple for many. Despite its nutritional acclaim, a common debate circulates: Is salmon a low quality fish? The answer, however, is more nuanced than a simple yes or no, depending largely on how it is sourced.

Flash freezing technology locks in important nutrients like protein, omega-3s, and minerals, ensuring that frozen crab legs can be remarkably similar in nutritional value to their fresh counterparts. For seafood lovers, this begs the question: Are frozen crab legs as healthy as fresh, or does freshness always win?

According to industry experts, most 'fresh' shrimp sold at the market was once frozen and later thawed for display. This critical detail is key to understanding the debate: are frozen shrimp as healthy as fresh?

Ahi tuna is a prized fish, known for its rich flavor and meaty texture, but not all cuts are created equal. Knowing how to identify a premium grade product is essential to ensure you are getting the highest quality ahi, whether for raw preparations like sushi and poke or for searing.

According to scientific studies, the 'fishy' taste often associated with frozen salmon is a misconception, as high-quality, flash-frozen fish can be just as delicious, and sometimes even fresher, than the 'fresh' fillets found at the market. This article explores the truth behind the taste of frozen salmon and what really causes a fishy flavor.

According to industry experts, a significant majority—likely over 70 percent—of seafood has been frozen at some point before reaching the consumer, challenging the common assumption that all 'fresh' fish is truly never frozen. This fundamental fact is key to understanding the real differences between fresh and frozen salmon.

According to the National Fisheries Institute, frozen fish is just as nutritious as fresh fish when properly preserved. While this is reassuring, many consumers still question the safety and quality of frozen salmon compared to its fresh counterpart.

According to fishing and sustainability experts, older, very large halibut often develop tougher, less desirable meat, making the question of what is the best size halibut to eat a critical one for both chefs and home cooks. This guide explores how size influences flavor and texture, helping you make the best choice.

According to the Alaska Seafood Marketing Institute, wild Alaska halibut has a reputation as the world's premium whitefish. But is halibut a high quality fish in terms of nutrition, flavor, and overall value? This guide explores the factors that define its quality, from its culinary appeal to its significant health benefits.

According to the United Nations, over one-third of global fish stocks are fished at biologically unsustainable levels, driving consumer interest in alternatives. This raises a critical question for conscious consumers: is it better to eat wild caught fish or is farmed seafood a safer, more sustainable option?