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In honor of National Seafood Month, Chef Andrew Gruel, Founder and Executive Chef of award-winning seafood focused truck turned brick and mortar, Slapfish, shares some of his best practices and tips for
shopping and buying seafood.
Rule of thumb: if you are fearful of high levels of mercury: Don’t eat fish that require a steak-knife (Think: swordfish, bluefin tuna, marlin, shark, etc)
Look for a BAP (Best Aquaculture Practices) logo when purchasing fish
The blue logo ensures the fish farm has been assessed on varying levels from feeding, to processing and harvesting.
Buying farm fished is safe because it is a controlled environment. I’m a huge fan of fish farming when it’s done right because it is incredibly efficient and removed pressure from wild stock species.
If you want to have a fail-safe approach to seafood then buy frozen seafood. When the seafood thaws it begins to develop the bacteria and histamines, but if bought frozen then you don’t risk that process.
Make sure there is an origin label before buying seafood at a seafood counter. The more information posted, the more trustworthy the fish monger.
“Low and slow” is always better for cooking – you can ensure it is cooked all the way through without worrying about it being overcooked.
People have a fear of overcooking, so if you do low and slow then it won’t dry out; also, use fresh herbs, olive oils and citrus to spruce it up!
General rule: For each inch of thickness, 10 minutes of cooking if ‘low and slow’ at 350 degrees