Commercial fishing vessels venture into open waters with nets. They catch edible marine animals and clean them on the boats. These items are placed in freezers or chilled. At the wharf or pier, the items are picked up by wholesalers and brokers back on shore. They distribute the products to retail stores or seafood markets. They may also go to an import or export business for further processing. This is how marine life makes it to your table.
Anglers enjoy freshwater meats like Alaskan salmon, bass and trout. Reeling one of these provides a true sense of accomplishment. For those who dislike fishing, buy these fish favorites in a store or from a dealer. Halibut, lobster, shrimp and tuna are other popular items. Specialty fish products like shelled fish, canned crab, caviar and smoked salmon make great gifts.
This industry is filled with strict rules on how much, when and where items can be caught. These rules are in place to prevent overfishing. These rules also drive prices up from time to time. You'll notice certain items are cheaper in the summer than in the winter. Use this to your advantage. Stock up on items when they are low priced. Cook and freeze products for soups or freeze raw for later use. Frozen marine animals keep for three to six months on average. Make sure it is wrapped tightly. Any exposure to air will ruin the quality.
Quality is key to great tasting meals. Keep your marine animals in the refrigerator until you need them. If you're serving live lobster, crab, oysters, clams or mussels, avoid placing them in plastic bags as they can suffocate. Shop for seafood from a reputable market, broker or wholesaler.