— Loie Marie Gustafson

So Frozen Seafood should much like fresh fruit Seafood just look intact, right? It shouldn't have any areas of discoloration. It shouldn't have any areas of ice crystalization on it. Most Frozen Seafood raw stuff filet form is going to be packaged in a vacuum pack that vacuum pack should be intact meaning it hasn't been punctured. So the any discoloration in there is a sign that it's been exposed to air and it's oxidized or it's been exposed to water that ice crystalization in there shows that it is gone through a freeze thaw cycle a little bit even if it doesn't thaw all the way if it even gets up to 33 degrees, right? There's a little bit of that ice crystalization ice crystals can damage the cell structures and just lead to a lower quality fillet just from a eating standpoint, but also can reduce the shelf life of that and you know, as soon as it begins to oxidize as it does with ice crystals as well. It begins to change its flavor a little bit so generally look for you. Well packaged with packaging intact seafood seafood that looks inviting to you. If you can see it. It should Inspire confidence in you rather than doubt, right? and You know look for species that are are very common where there's a large Frozen industry specifically with wild salmon, especially Sockeye pink salmon, Kita and co-host salmon are mostly very affordable options and the vast majority of that which is caught is in fact Frozen. So there's just a lot of supply and there's a lot of demand meaning there's a lot of turnover in your grocery store, right? So that's something that's very good. Don't buy too much of it. It's very easy to fill a freezer. It's harder to empty it right because my freezer is out in my garage. And I you know, I just don't always think about it. Right so it's easy to fill things up. It's harder to use them up and you want to use frozen Seafood. You have a couple of years to use it before it's actually not really good to eat. But you want to use it up within six months to a year optimally.