A Sampling of Seabest Seafood Seabest Fish Finder

GET TO KNOW SEAFOOD

With such a wide variety of seafood coming from our oceans, sometimes it can be intimidating to navigate the waters. As the Seafood Experts, Sea Best® wants to make it easy for you to take seafood to your plate! The more you learn about seafood, the easier it becomes to discover your favorites. Each fish is unique in color, texture and flavor profile. Read on to learn about different kinds of fish and how they're best prepared, then start experimenting in your own kitchen, and in no time you'll be an expert too!

Seafood contains the highest quality proteins, fats and nutrients essential to a healthy diet. To be sure you're consuming the highest quality seafood products, follow some of these tips for buying, storing and preparing your Sea Best seafood.

Seafood Facts

CHARACTERISTICS OF FISH

  • DARK AND OIL RICH: anchovies, bluefin tuna, grey mullet, herring, mackerel, salmon, sardines and skipjack tuna.
  • WHITE, LEAN AND FIRM: pollock, catfish, grouper, haddock, cod, halibut, rockfish, sole, striped bass and swordfish.
  • MEDIUM COLOR AND OIL RICH: amberjack, Arctic char, Coho salmon, Hawaiian kampachi, mahi mahi, paddlefish, pompano, Sockeye salmon and wahoo.
  • WHITE, LEAN AND FLAKY: Atlantic croaker, black sea bass, branzino, flounder, rainbow smelt, red snapper, tilapia, rainbow trout and whiting.
  • WHITE, FIRM AND OIL RICH: Atlantic shad, albacore tuna, California white sea bass, Chilean sea bass, cobia, lake trout, lake whitefish, Pacific escolar, Pacific sablefish and white sturgeon.

SEAFOOD SAFETY

  • All seafood should be wrapped tightly and stored in the freezer until ready for consumption. Any seafood stored in the refrigerator should be used within two days.
  • There are three main ways to thaw seafood. The product can be run under cold water, defrosted in the microwave, or put in the refrigerator overnight. The most efficient thawing process is to place seafood in the microwave on the defrost setting and stop when the fish is still icy, but pliable.
  • Seafood should be cooked to an internal temperature of 145-degrees F. Following guidelines for most cooked seafood–fish fillets should by opaque and separate easily, scallops should appear white and firm, shrimp become pearly and opaque in color, oysters, clams or mussels should be cooked until the shell opens.

AQUACULTURE

  • Aquaculture (fish or shellfish farming) refers to the harvesting of plants and animals in all types of water environments including ponds, lakes, and the ocean.
  • Aquaculture supplies more than 50 percent of seafood consumed in the U.S.
  • Farm-raised fish tend to have slightly more fat in their diet, so they may be a little more tender or soft than a wild-caught fish.
  • Aquaculture helps prevent the over-fishing problem some species of fish face.