: Ideally caught, filleted, and frozen right on the boat.
: Look for eco-labels like the Marine Stewardship Council (MSC) or Friend of the Sea to ensure the fish was sustainably caught. Acronyms to Know :
Frozen fish is often just as high-quality, if not better, than "fresh" fish because most of it is flash-frozen immediately after harvest to lock in nutrients and flavor. Use this guide to identify top-quality frozen seafood and avoid common pitfalls.
: Check the label to ensure fish is the only ingredient. Avoid sodium tripolyphosphate , an additive used to retain moisture that can give the fish an "off" flavor or rubbery texture.
: Choose vacuum-sealed or tightly wrapped packages. Avoid any with tears, crushed edges, or those stored above the "frost line" in the store's freezer case.