Follow the once for twice ruleshop once a week for two seafood meals at home. Always buy seafood from a reputable market where the employees are able to answer questions.

• Fresh fish should be bright and shiny with scales in place. Eyes should be clear. Odor should be fresh and mild. Fillets should have moist, elastic flesh.
• Fresh shellfish like clams, oysters and mussels should close tightly when tapped. Always toss shellfish that dont open when cooked.
• Seafood from the freezer section is a convenient choice. It is flash frozen within hours of coming out of the water, which locks in fresh flavors and moisture.
• Canned or pouched seafood is affordable and comes in convenient and innovative packaging for storing and on-the-go eating.