Whether you choose fresh fish that's never been frozen, fish that's frozen on board ship, or land-frozen fish, you won't have to fish for quality. With today's technology, you get just-caught taste and flavor. The following are guidelines to ensure high-quality purchases:
- Only buy seafood from reputable, commercial sources like Reasor's.
- Check the "sell by" or "use by" date. If it's expired, don't buy it.
- Make seafood one of your last purchases and always keep it cold.
- Choose glistening, flawless fish that smell sea breeze clean. A strong, fish odor generally is not acceptable.
- Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills.
- Choose steaks and fillets that are moist and free of drying or browning around the edges. The flesh should be firm and spring back when pressed.
- Don't buy cooked seafood products which are in direct contact with raw seafood products in the display case - there could be cross-contamination.
Super high-tech freezing quickly transforms fresh-caught fish or shellfish to a rock-solid 0°F. This process locks in color, moisture and flavor, providing top quality convenience everyday of the year.
- Fish should be free of ice crystals and freezer burn (i.e. discoloration or drying) and show no signs of thawed juices.
- Packages should be clean and tightly sealed.
- Packages that are above the frost line in a store display freezer should be avoided.
- Bottom Line: cold equals quality.