"When it first reaches you, the idea of seafood is one of cleanliness. Maybe it's the associated freshness of the ocean, or its reputation as a healthy food. However, underneath upscale presentations or coastal dreaming, there is a complex and opaque part of the global food system at work, and it's not always at the front of mind when shopping for fish and seafood."
"All the same, consumer demand for fish and seafood continues to rise. That puts pressure on fisheries and aquaculture farmers, while also increasing the end price at seafood markets and groceries. This pinch can increase the risk of corners being cut during fishing, handling, transporting, and selling of seafood. It can increase the risk of buying something that isn't high quality, showing up as out-of-season fish, suspiciously priced seafood, or even food that's spoiled before you buy it."
"The clearest red flags that your seafood isn't fresh will always be the sensory details of the product: How does it look, smell, and feel? Are the gills red? That's a good sign, according to both Bobby DiGregorio and Will Plamondon. Gills are where fish get their oxygen, so red or pink gills mean that harvesting has occurred relatively recently, while brown,"
Seafood commonly carries an impression of cleanliness and freshness tied to the ocean and health benefits. Rising consumer demand increases pressure on fisheries and aquaculture, raises market prices, and can prompt corners to be cut during fishing, handling, transport, and sale. These pressures raise the risk of purchasing out-of-season, suspiciously priced, or spoiled seafood. Training to recognize red flags in look, smell, and texture helps identify less-than-fresh products. Sensory details such as red or pink gills indicate recent harvesting because gills provide oxygen; brown gills suggest older catch. Smart shopping can yield quality, affordable, and responsibly produced seafood.
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