Style Chefs share the best and worst seafood to buy from the grocery store
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- Insider asked chefs about the seafood options you should and shouldn't buy from the supermarket.
- Red snapper and flounder are family favorites with versatile, mild flavors.
- Tank lobsters and stuffed fish fillets may not be as fresh as you think.
Buying fresh fish from the grocery store can sometimes be intimidating since, and preparations.
Insider askedtheir favorite types of seafood to buy from the supermarket and which kinds they tend to avoid.
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Red snapper is a mild and tender fish
Celebrity personal cheftold Insider that red snapper is a favorite of hers to buy at the grocery store.
"Red snapper is a white fish with a beautiful flaky consistency and a mild flavor that goes perfectly with Old Bay seasoning, garlic, and onion," Hunt said.
Hunt recommended broiling red snapper with a brush of lemon and pepper marinade or serving it grilled with a side of smashed potatoes.
Flounder is a great fish for kids
When picking out fish for kids, you should consider flounder.
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"Flounder has a lightweight flavor that's not too 'fishy,' so kids tend to like it," Hunt said. "It's my go-to fish for fish sticks for kids."
at home, simply bread strips of fresh flounder with panko breadcrumbs or cornflakes and bake until golden.
Black-bass fillets are a tasty option
Grocery stores typically offer whole black bass, but searching for the filleted alternative instead can make for an almost foolproof, fancy dish.
"Black-bass fillets can be a little pricey but are worth it," Hunt said. "It's a really nice cut of fish that usually turns out delicious no matter how you cook it."
Hunt added that herthe option include tossing the fillets on the grill or pan-searing and finishing them in the oven.
Thin cuts of white fish are great for beginner cooks
Cheftold Insider that he recommends novice home cooks to buy .
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"Thin cuts of white fish, such as tilapia or cod, are my personal favorite to cook at home," Aldeleigan said. "Steaming is a foolproof method to prepare this type of fish."
Use a steamer basket to cook seasoned fish until it is flaky and has reached an internal temperature of 145 degrees Fahrenheit.
Look for fish caught in specific countries
Chef Kysha Harris oftold Insider that one of her top tips for shopping at the fish counter is to ask where the order was caught.
"Look for fish caught in America, Canada, Iceland, or New Zealand," Harris said. "These countries have the best fishing management practices in the world."
Packaged fish often lists, but feel free to ask the staff at the fish counter about the product's origin.
Opt for tuna packed in oil rather than water
Whentuna, choose the kind packed in oil instead of water.
"Tuna packed in water may save you a few calories, but it's generally much worse tasting than tuna packed in oil," Harris said.
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Harris added that locally smoked whitefish, trout, or salmon can also be flavorful and a good value.
Skip the lobsters in the tank
Buying a live lobster doesn't guarantee you'll get.
"Lobsters lose a lot of quality when they languish in the tank," Harris said. "Lobster stock tends to move faster on the East Coast, but a lobster in a tank in Iowa could have been sitting there for weeks."
In the case of lobster, buying frozen or fresh from a local, coastal fish market may be your best bet.
It can be difficult to prep salmon steaks at home
Cooking a salmon steak at home may require extra time in the kitchen.
"Salmon steaks look impressive on the plate but require additional work since they might still have tiny bones in them that need to be removed before cooking," Aldeleigan said.
Your best shot at getting a thoroughly deboned salmon steak is to buy it at the fish counter.
Avoid packaged, presliced fish
If you're looking to, avoid prepackaged fish slices.
"When purchasing any fish, do not get the presliced, packaged pieces," Hunt said. "You'll end up paying more than if you asked the fish counter to just cut up a whole fish."
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Getting your fish sliced at the grocery-store counter also means you'll need to spend less time cutting and cooking at home, all in the name of optimal freshness.
Steer clear of naturally oily frozen fish
When shopping for frozen fish, it pays to select varieties that don't.
"Oily fish such as yellowtail or some tuna generally don't freeze well, and even salmon can suffer if frozen too long," Harris said.
Harris recommended opting for frozen pacific cod, tilapia, catfish, swordfish, walleye, pacific halibut, or pollack instead.
Prefilled fish cuts aren't always ideal
Cuts of fish that come prefilled or stuffed may seem likeon the table, but they're not always tasty.
"I'm not a fan of pre-stuffed fish portions, because you don't know exactly what's in them, when the stuffing was made, or if it was previously frozen," Hunt said.
Making your own stuffing at home may require more time in the kitchen, but you'll know the result is fresh and delicious.
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