Seafood and aquaculture are the foods of the future. Light, healthy and delicious, seafood is becoming the choice of a growing number of Americans who are concerned about calories, cholesterol and natural vitamins. The popularity of seafood and aquaculture products is apparent in the increasing retail sales figures and the growth of full-service retail seafood counters. Rather than spend your money at the fish market, read on for tips on how to keep your catch fresh and flavorful from the hook to the table.

Keep it Fresh Fresh seafood should be kept at 32 degrees Farenheight. After boating a legal fish, immediately place it in a cooler filled with a slushy mixture of ice and water in such a way as to cover the fish completely. Fresh fish will keep for several days if kept on ice at the proper temperature. Once the fish is steaked or filleted, handle the meat as little as possible. Each time the meat is touched, bacteria is introduced and cell structure is broken down, effecting taste and texture. If you think your seafood needs rinsing, do it quickly and gently in a pan of cold water so the temperature of the meat is kept as low as possible. Freezing your catch is an excellent option for maintaining taste and quality.

Freezing
Freezing technology today allows us to enjoy fresh frozen products of high quality. The best method for freezing fish fillets is to place them in a freezer bag, add water, and squeeze out all of the air before sealing. A vacuum sealer does a great job as well. However, for best results, add a small amount of water to the package prior to using the vacuum sealer.

Thawing
To maintain the highest quality thawed product, thaw seafood in the refrigerator in the packaging in which it was frozen. Allow approximately 18 hours per pound for complete thawing. Thawing unprotected seafood under cold running water will speed thawing, but will also greatly decrease quality. This method can cause the seafood to prematurely release moisture and break down cell structure.

Cooking Times
Timing is everything when cooking seafood. For the best flavor and texture,finfish should only be cooked until it flakes easily. At this stage the flesh will be opaque and any further cooking will result in a loss of moisture and taste. Applying the ten-minute rule to baking, broiling, grilling, steaming and poaching finfish is a good way to get started. Measure the fish at the thickest point. At 400 degrees F., the fish should take approximately ten minutes per inch of thickness to cook. Add about five minutes to the total cooking time when using a thick sauce or if the fish is wrapped in foil. Seafood continues cooking for a few minutes after it has been removed from the heat source, so plan for this in your cooking time. Due to the many different texture and density variations of seafood, the ten-minute rule should only be used as a guideline. With practice you will learn to recognize the signs of doneness for different seafoods. Shellfish, for example, will not flake and should be cooked until it becomes opaque throughout. Further cooking will result in moisture loss effecting texture and taste. Curled edges on oysters and clams are signs of doneness.

Cooking Methods
Poaching is a simple low calorie method of cooking seafood. Generally, leaner seafood is best for poaching. However, seafood with a higher oil content will poach well if the skin and darker portions of the meat are removed. To poach; submerge the seafood in a small amount of liquid in a pan with low sides. Gently simmer until done.

Baking seafood should be done in the 350 to 400 degree F. range. It can be done with or without a sauce or topping, covered or uncovered. Seafood with lower oil content, such as grouper, snapper and flounder, will retain moisture better when either covered, topped with vegetables, or basted frequently.

Broiling is done with direct heat above the food. Seafood should be placed 4 to 5 inches from the heat source and basted during cooking. Marinating seafood in the refrigerator before broiling adds flavors and helps prevent drying as well. Steaks and fillets that are less than one inch thick do not have to be turned.

Boiling is a term that has been used for cooking shrimp for many years. But once the shrimp are in the water, the water should never actually return to a boil, as this will compromise the taste and texture of the shrimp. Simmering or poaching would be a more accurate way to describe the process. For each pound of shrimp bring 4 cups of seasoned water to a boil. Add shrimp and reduce heat to medium. Cover and simmer, stirring occasionally, 3 to 4 minutes per pound or until the largest shrimp has become opaque. Cooking time will vary according to shrimp size. Drain and rinse shrimp with cold water to stop the cooking process. It is better to slightly undercook the shrimp and let them stand in their own heat for a minute or two, than to overcook them.

When it comes to cooking seafood, practice will develop perfection and ensure that you have enjoyable seafood experiences. And remember, eating seafood at least twice a week can help you live a longer and healthier life. So get cooking!