Whole fish should look alive and be well iced. Salmon is an excellent source of protein, vitamin A, B vitamins, and Omega-3 oils. Salmon roe, which ranges in color from pale orange to bright red, is a popular and affordable alternative to premium caviars. The name is often used interchangeably with sprat, pilchard, and herring. These soft-boned fish have dark, soft flesh that's high in fat and richly flavorful.
Sardines are also delicious pan-fried or sauteed.
Make sure they smell fresh and have unbruised skin that's shiny and alive-looking. Sardines should be kept in ice from the time they're harvested until cooking time. All varieties can be found on the Atlantic coast of the United States. As well, scallops are imported from places like Peru, Iceland, and parts of Asia. The American West coast is also home to sea scallops which are cultivated in California and the Puget Sound.