Seafood can be an expensive grocery store purchase, yet also perish quickly. Thankfully, there are steps you can take to ensure the seafood you buy will cook up well and is safe to consume. First off, ensure you’re purchasing fresh fish. Run your finger along its sides from gills to tail, pressing lightly with one finger, until an impression returns quickly to indicate firm flesh. Avoid fish that feels soft, has gray or dull appearance or an unpleasant odor; check eyes; bright, clear eyes are an indicator that it has reached its prime.

Seafood requires special handling when purchased, regardless of when or how you intend to consume it. If purchasing immediately for consumption that evening, ensure that you keep it chilled on ice until you arrive home; for later consumption or freezing purposes, ensure it is sealed properly in plastic wrap or foil with its purchase date clearly displayed before placing in your freezer.

Experimenting with different methods for cooking fish and seafood is a good way to discover which suits you best, providing more variety for dinnertime meals. Some seafood such as salmon can tolerate being overcooked without losing flavor; on the other hand, tuna tends to dry out quickly when overcooked past medium doneness.

One of the most popular methods of cooking seafood is through grilling. This technique works great with shrimp, scallops, mussels, swordfish and mahi mahi as well as some of its meatier cousins like mahi mahi or swordfish. When prepping seafood for grilling it’s important to apply oil prior to placing on your grill to help avoid sticking and ensure an ideal result.

If you prefer not to grill, many types of seafood can also be steamed instead, which requires less heat than grilling and can help delicate fish from overcooking. To steam your seafood, place it inside a sealed aluminum foil pouch and fold and crimp its edges so no heat escapes during its cooking process.

Marinating seafood can be an excellent way to both boost its flavor and add moisture. Most marinades consist of oil (flavored or unflavored), an acid such as white wine, fruit juice or vinegar and spices or herbs; you can experiment by increasing or decreasing amounts as needed until finding something suitable for your palate.