Choosing and utilizing frozen seafood for meals at home: advice from experts

Cooking fresh seafood is way better than frozen ones but sometimes we crave a certain seafood and we cannot get our hands on fresh ones.  Even Though it is a frozen one it can still be better if we just know how to pick the best one. In order to make sure you get the premium frozen seafood you deserve, Marco offers some advice.

The institutional frozen seafood brand in the nation was started by Marco Qua, a co-owner of Cold Storage, in 1988. He opened his first seafood shop in Banawe in 1996 and his second in Wilson Street, San Juan City, in 2016. He is an expert in the field.

When choosing salmon, shrimp, and other seafood, it's important to use your senses of sight, smell, taste, and touch. Check the skin, color, texture, and taste of the salmon you choose, and opt for frozen rather than fresh. Going with a reputable brand that has been tried and tested by family, friends, or loved ones is important. It's also important to trust the brand and know the source.

As some brands that work with traders are rough with the handling of the goods and put speed and quantity before caution and fragility, it is also important to find out if the brand deals directly with exporters and packers.

Knowing how to properly defrost seafood before cooking it is crucial.

To fully thaw the fish, Marco advises leaving it at room temperature for about an hour or two. Given that the cold chain is essential to maintaining the fish's quality, it is also crucial to take the distance from your grocery store to your home into account. Most supermarkets in and outside of the Metro offer cold storage to spare customers this hassle.

Knowing your cuts is essential because each one has a unique quality, function, and flavor. The best way to prepare frozen salmon loin for creamy sashimi, according to Marco, is to dip it in lukewarm water with a teaspoon of salt and let it sit for 30 seconds before slicing.