Fresh Fish Products
Many seafood products that claim to be “fresh fish products” at your local market actually have been frozen and thawed at least once before reaching the display case. But fortunately, these online seafood delivery services catch and ship fish to your door, either in one-time orders or in recurring subscriptions.
These companies prioritize freshness and transparency, using sustainable fishing practices to ensure the earth’s long-term seafood supply. You’ll enjoy high-quality salmon, halibut, cod, mussels, and more without worrying about that fishy smell!
A wide variety of fresh fish products are available to consumers at retail stores. These include wild (caught) fish and shellfish from local waters as well as farm-raised products. In addition, there are a number of products that are processed to add value to the seafood product such as canned tuna or salmon.
Some fish are also processed to produce fish meal and oil that can be used as ingredients in other food products or for feeding livestock. A variety of aquatic foods provide a healthy source of protein, omega-3 fatty acids, minerals, and vitamins.
The right merchandising is key in the fresh fish case. Fortune suggests arranging products based on their weight, seasonality, and type. For example, placing tilapia fillets next to mahi mahi fillets can create a more visually appealing arrangement for your shoppers. It is also important not to cross-contaminate the display by putting raw products next to cooked items.
Omega-3 Fatty Acids
Omega-3 and omega-6 fatty acids are essential fats, meaning they cannot be produced by the body and must be consumed in the diet. They are important components of cell membranes, affecting cell receptors and impacting a wide range of bodily functions such as blood clotting, inflammatory response, and metabolism.
Omega-3 fatty acids are found in fish, algae, and plant sources such as flaxseeds, walnuts, and canola oil. They are identified by the double bond located at carbon number 3 from the methyl end of the fatty acid chain. 
The most commonly known omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). DHA occurs in animal products such as fatty fish and milk, while EPA and ALA occur in plant foods including flaxseeds, soy, hemp, and canola oils, and in microalgae supplements. Compared with processed Alaska pollock fillets, breading and frying reduced ALA, EPA, and DHA while increasing LA and reducing the n-3/n-6 ratio (Table 4). 
Fresh seafood is important for health but it also has to taste good, and that begins with the freshness of the fish. That’s why most grocery stores display the date of purchase on their seafood case, as well as whether it was previously frozen (often called “refreshed”).
Some of the ways that you can tell whether or not a fish is fresh include its odor, outer slime, and eyes. A fresh fish should have a mild smell; a strong, rancid or sour scent is a sign that it’s past its prime.
Other things to look for in a fresh seafood product include its firmness and color. A freshly caught fish or shellfish will be firm to the touch, while it should also have a bright appearance and be shiny. A fish should have a clean, metallic smell and not smell fishy at all. Its eyes should be bright and clear, whereas dull eyes are a sign that the fish is past its prime.
Fish provides a variety of important nutrients, including high levels of protein and omega-3 fatty acids. These nutrients help maintain strong bones and brains, as well as lower the risk of heart disease.
Fish are also low in fat, particularly those that are white-fleshed and oily. By consuming a variety of seafood, we can support the sustainability of fish stocks. Overfishing of any species can threaten future availability and damage the ecosystem from which it is harvested.
When shopping for seafood, choose sustainable options that are caught using methods that minimize environmental impact. Look for seafood labeled “sustainable” or “wild.” To protect against oxidation, store fish in a tightly sealed package and in the coldest part of the refrigerator (the bottom of the fridge is ideal). It is best to use purchased fish within one day. If the purchase is to be frozen, freeze individually or master-bag (not more than a pound per bag). If freezing, ensure that the packaging is leak-proof.