Seafood industry is the main source of income worldwide because over 11 million individuals rely on seafoods. It is challenging for a responsible consumer to properly select fresh, natural and sustainable seafood.

Many old fishmonger operations have long been sitting on these and many dark, dirty secrets. There was slave labor conditions in Indian fish farms, there are Mediterranean pirates who are catching out-of-season tuna and even stories of child workers adding chemicals to seafoods in Vietnam. These are just a few of the shocking yet accepted practices in the Seafoods industry.

We believe that consumers deserve transparency and the truth to empower their fish buying choices. Here are some of my personal tips on selecting seafood that is fresh and newly harvested from the waters.

Make Sure It's Actually Fresh

How can you tell if your fish isn't old-as-hell? Start by looking at any blood marks on the piece of seafood or any bloodline o. Blood should be bright red—not brown—when it's fresh product. The eyes on a whole fish should be clear and not foggy. Look for a shiny, bright sheen when it comes to color on the fillets and whole fish.

Seafood shouldn't ever have foul smell . 

It should like anything except the sweet smell of the ocean. Make sure they are closed up tightly and don't smell when purchasing shellfish. Watch out for fish fillets that seem to be breaking apart, because when you've discovered that, it's because the cell walls in the fish are literally "breaking down," especially in any oily specimen like bluefish or salmon.

Find the Good All-Natural, not chemically-treated:

Watch out for chemically-treated fish fillets, scallops, calamari, and shrimp because chemical additives are rampant these days. How can you tell that it is chemically treated? Ask your fishmonger for the all-natural products.

Frozen Seafood Is also good:

It is one of the best ways to fish and preserve seafood because most of the best fisheries are the frozen-at-sea variety. Salmon; squid; herring; cod; pollock; many fisheries use this technique. It is much easier for the fish to arrive at the store in a frozen state without compromising quality or freshness. There is minimal waste because the fish are preserved frozen at the moment they're caught. There is nothing fresher.

Buy Domestic and Seasonal Stuff: Being an educated and informed fish consumer will get you closer to the best, freshest, most sustainable product. Do some of your own research and Ask your local fishmonger what is being pulled out of the nearest ocean at any given time of year.

Go Catch Your Own

Take a trip. They will usually fillet your fish on board the vessel. What is fresher than that?

Do you have a High-quality of FRESH FISH?

The definition of fresh fish is that is has been cooled down, but not frozen or otherwise processed or prepared before reaching the fish counter.To evaluate the quality of the fish there are some simple checks you can make:

  • Fresh fish should have shiny skin. its skin has a duller appearance, if fish has been stored too long,
  • The eyes should be clear, shiny and slightly protruding. When a fish is approaching its expiry date will have eyes which are duller, grey coloured, and slightly sunken in the hea
  • The gills of fresh fish should have a uniform attractive red colour with clearly marked rays. Fish that have been displayed for too long have gills that are paler at the edges and somewhat contracted.
  • Good quality fish should have a mild fresh smell. Fish that has a strong distinctive smell has been stored for too long.
  • Firmness is also a signature of good quality. Depressing the flesh with your finger is a good test. With fresh fish, you can expect the fish to spring back to its original shape, leaving no indentation.The flesh should cling to the bones and be elastic to the touch