11 Red Flags The Seafood You’re About To Buy Is Going Bad

There’s no better time to dive into eating more seafood. Tinned fish is having what we thought might be a moment but will likely turn into a chapter; a wider variety of sustainable and BAP-certified (Best Aquaculture Practices) seafood is making it easier to consume it more responsibly; general fatigue has made dinner proteins that cook in minutes especially appealing, as well as any food to help support our tired bodies with omega-3 fatty acids. Seafood is loaded with healthy nutrients and lean protein, and then there’s the simple fact that when it’s fresh, it’s damn delicious. But therein lies the caveat: when it’s fresh. The delicate fruits of the sea are highly susceptible to spoilage, sensitive to improper storage, preservation and even thawing. And unless you’re catching it yourself or buying BAP-certified (which allows you to follow its trail), it’s hard to know exactly what kind of journey your seafood had before it arrived at the store. If your seafood has anything less than t