Purchasing

At the grocery store you will find fresh-frozen Alaska seafood in two places--in the frozen foods department and at the seafood counter. When purchasing frozen seafood, look for solidly frozen packages. Do not buy fish or shellfish that is stored above the chill line of the case. Do not buy seafood with freezer burns, or icy white discoloration.

When purchasing fresh or thawed Alaska seafood from the seafood counter, let your eyes and nose be the judge. Good quality seafood smells sea-fresh. It should not have a strong odor or smell "fishy." Fish fillets and steaks should appear moist, firm and freshly cut. Shellfish should be bright in color with no discoloration or dryness. Pre-packaged seafood should contain only a minimum of liquid.

Storing

Do not allow frozen seafood to thaw until you are ready to use it. Refreezing seafood will severely alter its quality. Wrap seafood in moisture-proof paper or enclose in an airtight container. Do not store seafood wrapped only in waxed paper or plastic wrap.

Frozen Alaska cod, halibut, Alaska pollock and rockfish may be stored up to 6 months in a home freezer at 0F or lower. For best quality, frozen Alaska sablefish and salmon may be stored up to 4 months in a home freezer at 0F or lower.

Thawing

It's best to thaw seafood overnight in the refrigerator. Place the wrapped package on a plate or shallow pan to catch any liquid that drips out. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to speed up the process of thawing seafood. Never allow seafood to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.