— Emily Pasotti

Great question, I would suggest your local freezer aisle. Yeah, so I'm a huge proponent of Frozen Seafood. I live on the coast of Maine. I am about a hundred yards from a working Waterfront. I have fisherman drop off Seafood just in my refrigerator. I come home sometimes and there's Just Fish there that I didn't know was there I have access to the very best quality of seafood anywhere and yet my freezer is amply stocked with seafood. Why because I have a two year old and a six year old and I'm very busy and Frozen Seafood is really it convenience protein. You can take it straight from the freezer put it in your toaster oven at 270 degrees and cook it from Frozen and it takes maybe 25 minutes. Yeah, that's a long time. But guess what it takes a long time to overcook it from there and well it gives you time to simmer up your whole greens whole grains doesn't it? Right? And so they have some kale with some dates chop dates and some almonds and some sliced up garlic and shallots, right? Oh, okay, or Are just relax and not stress about dinner or have a glass of you know wine with your whoever you want to and just you know, don't stress about the process of dinner. So there's seafood frozen Seafood used to have it used to be very bad and it just wasn't the best quality stuff. Right? I mean freezing was something we did sort of prevent spoilage, but now freezing technology in the economies have of seafood have advanced to the point where we're freezing Seafood. So close to the point of capture even at times on the boat of capture that really it's a means not of not have stopping spoilage but a resting pristine quality and in grocery stores anywhere you're going to be able to find that level of quality that's in my freezer on the coast of Maine. So there you go also find it in a can you go aquaculture species in the first case though. Also, they just have a longer shelf life because the bacterial content is a lot easier to control in a capture situation out on a boat rocking in the middle of the ocean that takes a day to get back into Shore Etc and your piled up with a lot of other fish with ice in the hold of the boat. There's just a lot of bacteria that gets spread there and that's not a bad thing. It's just well the process of spoilage has kind of kickstarted. Right. I mean this is the case with with anything once it's harvested whether it's a vegetable or seafood or beef. Basically, the more surface area. There is the more touching there is the better off the worst off the the less. The shelf life is going to be with aquaculture. Typically the just the process is a lot more controlled. The quality of water is under control often. And so you're able to process them in really strict regiments that prevent a lot of that bacterial transfer and so you just have a I'm not saying a healthier or a more sanitized necessarily healthful wholesome environment. I'm just saying that the shelf life tends to be longer on those. So those species fresh whether it's catfish. Tilapia Trout Farm race salmon Arctic char from a shrimp. Those are great options in the fresh case. There you go.