FAQs

FAQ's

HOW DO I PREPARE FISH WITHOUT ANY ADDITIONAL FAT OR FRYING?

For lean, mild-flavored fish with tender flesh, such as sea bass, cod, flounder, grouper, haddock, halibut, pollock or monkfish, you can steam, poach or even microwave without adding fat. For medium-fat fish, such as catfish, mullet or swordfish, any cooking method will do. For fattier fish with a firmer texture, richer flavor, and deeper color — such as salmon, mackerel or trout — try broiling, grilling, poaching, baking or microwaving.

IF A RECIPE CALLS FOR A WHITE FISH, WHAT DOES THAT MEAN?

White fish is generally a mild-flavored fish, so if your recipe calls for it, look for cod, bass, flounder, grouper, haddock, snapper or tilapia. These are great for pan-frying, pan-searing, using in soups and chowders, and baking.

WHAT DOES IT MEAN TO BE “SUSTAINABLE”?

Sustainable means that the seafood has been caught or farmed with minimal impact to the environment. The Seafood Nutrition Partnership is committed to the waters that provide the seafood we eat and our work is mindful of how to ensure seafood is available for future generations to come.

WHICH FISH HAVE THE MOST HEALTH BENEFITS?

While all fish are excellent high-quality protein options, those with higher amounts of omega-3 fatty acids are packed with the most heart, brain, eye and overall health benefits. Try mackerel, trout, tuna, salmon, sardines, anchovies or pollock. Some shellfish also are rich in omega-3s such as oysters, crab and mussels.

HOW DO I KNOW IF A FISH IS FRESH?

When it comes to fresh fish, here are some tips: If it’s the whole fish, gills should be reddish-pink and scales should be bright with a sheen. For fillets, the flesh of the fish should be firm and elastic, meaning it will spring back when touched. There should be no unpleasant odor. For frozen fish: The package should be tightly wrapped, and frozen solid with little or no air space between the package and the fish. (Unless the package says flash frozen.) It should not be discolored. If there are points of discoloration, it may indicate freezer burn. There should be no odor. When buying shellfish: Make sure that if they have shells, they are tightly closed, not cracked or broken. If you are purchasing them alive, make sure they are actually alive by tapping on the shell to make sure they close. The odor should be mild and sweet, not overwhelming or foul.

WHAT IS SEAFOOD?

Seafood includes any form of food from the waters, including fish, shellfish such as mollusks and crustaceans, and even sea vegetables like seaweed and algae. In the United States, that includes freshwater. And, at Seafood Nutrition Partnership, that definition must also take into account the sustainability of the food supply and the waters that provide life. Short answer: It’s any way you can get the good nutrients, vitamins and essential omega-3s that come from the sea.