Shopping for fish at the supermarket can be overwhelming. With countless options behind the glass case, making the right choice isn’t always straightforward. While many supermarkets offer decent seafood selections, there are certain varieties you should skip entirely. Understanding what to avoid – and why – will help you make better decisions during your next shopping trip.
Skip the “fresh” fish that isn’t really fresh
That “fresh” fish behind the counter might not be as fresh as you think. Many supermarket fish have actually been previously frozen and thawed for display. This process can significantly impact quality, especially if the fish has been sitting out for several days.
Instead of the fish counter, head straight to the freezer section. Modern flash-freezing techniques preserve fish at peak freshness, often resulting in better quality than their “fresh” counterparts. When buying frozen, look for packages labeled “Frozen at Sea” (FAS) or “Individually Quick-Frozen” (IQF) – these indicate optimal freezing methods that maintain quality.
Watch out for imported farmed shrimp
Not all shrimp are created equal. Farmed shrimp from Southeast Asia often contain concerning levels of chemicals and pesticides. These farming practices raise significant quality concerns, making them a variety to avoid.
American-caught or farmed shrimp offer a superior alternative. While they might cost more, the quality difference justifies the price. For budget-conscious shoppers, frozen wild-caught Pacific shrimp provide excellent value without compromising on quality.
Be cautious with supermarket shellfish
Unless you’re shopping at a high-end market in a coastal city, it’s best to avoid shellfish like clams, oysters, and mussels. These delicate creatures don’t travel well and can quickly lose their quality during long-distance shipping.
What about lobster tanks? While they might seem fresh, these crustaceans often endure significant stress during transport and storage. Consider visiting a local fish market for shellfish instead, where turnover is higher and sourcing is more direct.
Check origins carefully on processed fish
Understanding fish origins matters more than you might think. According to USDA regulations, fish caught in U.S. waters but processed overseas must list the processing country as its origin. This can lead to confusion about the actual source of your seafood.
For example, Alaskan cod processed in China will be labeled as a product of China, despite being caught in U.S. waters. Look for additional labeling that specifies the catch location, such as “Alaskan” alongside the processing country.
Avoid these specific frozen varieties
Some fish simply don’t freeze well. Oily fish varieties like yellowtail can develop off-flavors when frozen. Similarly, certain tuna varieties might lose their texture and taste after freezing.
Better frozen options include Pacific cod, pollock, and sockeye salmon. These fish maintain their quality well during freezing and thawing. When selecting frozen fish, ensure the package is rock-solid with no visible ice crystals, which could indicate thawing and refreezing.
Making informed choices at the seafood counter doesn’t require expert knowledge – just attention to key details. Focus on domestic sources, avoid previously frozen “fresh” fish, and be selective with shellfish purchases. Remember that frozen isn’t necessarily inferior; often, it’s the smarter choice. By following these guidelines, you’ll consistently bring home better quality seafood from your local supermarket.
