When selecting fresh or frozen seafood, it's important to consider both the nutritional benefits and environmental impact. Seafood is a valuable source of omega-3 fatty acids, protein, vitamins, and minerals.
1. Freshness:
a) Fresh Seafood: Look for clear, bright eyes and shiny, firm flesh. Fresh seafood should smell like the ocean, not fishy. Shells of shellfish should be closed, indicating freshness.
b) Frozen Seafood: Ensure that the seafood is properly frozen with no signs of ice crystals, frost, or freezer burn. Good packaging should be intact and air-tight to preserve quality.
2. Minimal processing: Select seafood that hasn't been treated with preservatives or color enhancers. This is particularly important for shellfish.
3. Storage: Fresh seafood should be stored on ice and eaten quickly, while frozen seafood should be thawed in the refrigerator and cooked promptly.
Choose fresh or frozen seafood based on freshness, sustainability, and minimal processing. Proper handling and storage are crucial for maintaining the safety and quality of seafood, ensuring you enjoy its health benefits fully.