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Keep fresh seafood in the coldest part of your refrigerator and use it within 1-2 days. Store it in airtight packaging or on a plate covered with plastic wrap.

Some seafood, like shrimp and fish fillets, can be cooked from frozen. Adjust cooking times and follow package instructions for best results.

Cooked seafood should be consumed within 3 days if stored properly in an airtight container in the refrigerator.

Seafood cooks quickly, so monitor closely and remove from heat as soon as it turns opaque and flakes easily with a fork.

Rinse seafood briefly under cold water and pat dry with paper towels before cooking to remove surface impurities.

Seafood is done when it turns opaque and flakes easily with a fork. Shellfish like shrimp and lobster turn pink and opaque.

Soak shellfish in cold water for about 20 minutes, scrub the shells, and remove beards before cooking.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Fresh seafood should have a mild scent, look moist, and have firm flesh. Avoid seafood that smells strongly of fish or ammonia.

Thaw seafood overnight in the refrigerator or place it in a sealed bag under cold running water.

It's safe to refreeze seafood only if it was thawed in the refrigerator and has not reached room temperature.

Seafood can be grilled, baked, broiled, fried, steamed, or poached. Choose a method that complements the type of seafood you're preparing.

Boil a mixture of water, lemon slices, and a few tablespoons of vinegar on the stove to help neutralize odors.

Marinating can enhance flavor, but limit marinating time to avoid breaking down the delicate flesh—usually 15-30 minutes is enough.

Yes, many seafood products can be cooked from frozen. Just allow extra cooking time and check for doneness.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.