Seafood — Nutrients, Health Benefits, and Shopping Tips

Fresh seafood should have clear, bright eyes and clean, glistening skin. It should smell like the ocean, not fishy, indicating it is fresh. Shellfish should be closed or close when tapped.

Do not purchase seafood that has an ammonia smell or looks slimy. Seafood with dull skin or eyes should also be avoided, as it suggests it is not fresh.

Fresh seafood should be stored in the refrigerator, ideally on a bed of ice in an airtight container. Keeping it cold helps maintain its freshness for up to two days. For longer storage, consider freezing the seafood.

Exposure to air and fluctuating temperatures can cause seafood to spoil rapidly. Avoid leaving it at room temperature for extended periods. Always use clean utensils and surfaces to prevent cross-contamination with other foods.

Seafood can last for 1-2 days in the refrigerator when stored in an airtight container. For longer storage, seafood can be frozen for up to 3-6 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Leftover seafood can be used in a variety of savory dishes. Add it to pasta dishes, salads, or risottos for a flavorful protein, or mix it into a seafood stew or chowder with potatoes, corn, and cream. Seafood is also great when used as a topping for pizzas or flatbreads, paired with garlic, lemon, and fresh herbs.

Use leftover seafood in a seafood paella with rice, saffron, and vegetables, or mix it into a stir-fry with vegetables and a savory sauce. If you have a lot of seafood, consider making a batch of seafood cakes by mixing the seafood with breadcrumbs, eggs, and seasonings, then frying until golden. Seafood can also be used in a seafood salad with greens, avocado, and a citrus vinaigrette, or served over a bed of pasta with a creamy sauce. For a quick snack, enjoy seafood with crackers and a dipping sauce, or mix it into a grain bowl with quinoa and roasted vegetables.