The frozen fish versus fresh fish debate has been going on for decades. While most prefer fresh fish, most also have to use frozen fish depending on the availability of the first. Often, if you don't live close to where the fresh fish are caught, chances are you will be purchasing a semi-frozen fresh fish at the supermarket unless you travel closer to the water where they are caught. This is just a fact of life as you can't always have fresh fish everywhere in the world at one time. Thus, some make due with frozen fish, and they come to love it as much as those who prefer fresh fish.

Most people don't realize, however, that frozen fish in your supermarket case is often seven to nine days old by the time it reaches the store. Of course, this type of frozen fish is kept on ice and kept clean, but still, how often do you eat nine day old lunch meat or other products that you keep in your fridge? This idea often leads hardcore fresh fish lovers to only eat fresh fish, even if it means not getting to indulge in their favorite dish that often.

One also has to keep in mind that the seafood industry has a different idea of what fresh fish actually is. Fresh fish doesn't always mean it was caught in the ocean the same day you cook it on put it on your plate. The seafood industry uses the term "fresh" to indicate that the fish itself has never actually been frozen, but this doesn't keep it from being chilled until purchase. Fresh really means the type of quality fish you are buying to the seafood industry.

When you head to the store to purchase fresh fish, you should always ask the seafood worker when the fish were caught. If you are that concerned with purchasing fresh fish, this is the easiest way to ascertain whether or not the fish sitting in the cooler actually are fresh enough for you. For some people, they prefer fish caught the same day. Others are willing to purchase fish that have been out of water for four to five days. Others are perfectly content with fish that have been in the case for as long as nine to thirteen days. It all depends on personal preference.

It's also important to ask where the fish was caught. This will give you a clearer idea of how fresh the fish is as well as how clean it is. After all, you wouldn't want to eat a fish that was caught next to a nuclear reactor, would you? Often times asking where the fish was caught is an easier indication of how long it's been out of water. You know if you're buying a catfish caught in the Pacific Ocean on the east coast, chances are it's been out of the water much longer than the seafood counter is willing to tell you.

Fresh fish versus frozen fish all comes down to personal preference. Find what is right for you and seek it out. Ask questions, get the type of fish you want and above all else, enjoy!

One of my fondest memories of living in San Diego is a place called Pt. Loma Seafood. Pt. Loma is one of the most beautiful places that overlook the bay in the county. You can honestly find yourself lost in the beauty and the fresh air the place excludes. Pt. Loma Seafood is nestled in the small city, and if you're lucky enough to know where you're going, stopping in is a must if you're in the area! Fresh seafood at your fingertips; what could be better than that?

My father used to take my sister and me up to Pt. Loma Seafood every so often to get some fine seafood for dinner. It usually involved shrimp, scallops and some sort of fish. It varied depending on the company and my father's mood. He has a very good palate when it comes to seafood, so, it's easy to find something everybody loves and enjoys for a good price. Pretty much any type of seafood you can imagine, Pt. Loma Seafood catches, cleans, smokes and sells for public enjoyment and consumption. If you can't find it here, chances are you can't find it anywhere.

Walking into Pt. Loma Seafood, you immediately feel like you're in the smallest store in the world. It's not very big, and when it's crowded, you can get lost beside yourself. Every square inch of the store is being used to stock or display or do something. You could spend hours trying to find exactly the right type of seafood product to purchase if you've never been there before. It's very easy to get taken in by the atmosphere. Those that visit the store are friendly and willing to help along with the staff that runs the place. It's a very easy-going environment to be shopping in unlike many other places.

Pt. Loma Seafood opened up in 1963. Kelly and Marie Christianson started out with a small case selling fresh fish. Only the best fish and freshest were kept, cleaned and sold to the public. As their reputation grew, the whole Christianson family became involved in the business and they began smoking fish for other stores as well as their own.

In the 1970s, Pt. Loma Seafood became one of the most popular destinations for fresh fish in the county. People flocked to the store to purchase all sorts of delicious fish, shellfish and other seafood products. Eventually, hot food was also sold to customers and a small restaurant-like atmosphere was setup for customers to enjoy their freshly bought seafood. There slogan: "The freshest thing in town" truly did fit the atmosphere of Pt. Loma Seafood. It's a place I will never forget and the next time I'm in San Diego, it'll be one of my prime destinations.

Pt. Loma Seafood is one of the hidden gems of San Diego County. Anybody who enjoys seafood will find this place to be the best to shop at to get exactly what you want and need for your dinner, lunch or holiday plans. Fresh seafood at your fingertips from the best. What are you waiting for? Try out Pt. Loma Seafood today if you're in the area! You'll fall in love with seafood all over again!

The world of seafood offers us a variety of different tastes and options. From succulent lobster drenched in melted butter to healthy grilled salmon or tuna with a splash of lemon, the options are endless. Many have found seafood favorites in straying away from the traditional or "mainstream" seafood choices. Delicacies such as shrimp and calamari (squid) are popular menu items in even the most common seafood restaurants these days. Even Escargot (snails), while quite popular in Europe, is making its place in mainstream American seafood.

Sometimes trying a different or unusual type of food, especially seafood, can be difficult. The shapes, colors, and textures might be off-putting, but as my mother used to say, "we all need to educate our palate." She told me this on a trip to France when I encountered my first plate of Escargot. They were severely marinated in some type of garlic sauce, and truth be told, garlic is the only taste of which I have any memory, but the fact that they were served in their tiny shells was a bit off-putting. It was almost like serving fish in the bowl in which it used to reside. I think I would like Escargot if the chefs would forego the shells.

I loved crab and lobster even as a child. My father used to take business trips to Massachusetts and Maine and often came back with a crate of live lobsters. I was so young when I first saw my parents put the live lobster into the pot of boiling water that it didn't faze me; until we had company one time and the other young girl about my age was horrified and wouldn't eat any lobster. Suddenly I realized what we were doing and I didn't like it; but I still ate the lobster. After all, they were already dead; there was no sense in letting that delicious meat go to waste! Lobster was a favorite of mine until I became pregnant with my first child. In about my 5th month we visited a seafood restaurant and I ordered lobster. It was as good as ever, but with the way pregnancy can affect our senses, I was put off by the scent and couldn't eat it. To this day, lobster doesn't hold the appeal for me that it did when I was young, and that makes me sad.

The first time I tried calamari, we were in London. My younger brother was fascinated by the idea of eating squid, and since I'd already tried the Escargot, I figured squid couldn't be so bad; and surely they wouldn't serve it in a shell! I was right; the calamari was delicious. Even the tiny suction cups weren't a problem for us.

Years later I was fortunate enough to live in Monterey, California for a time. There are many wonderful seafood restaurants in Monterey, but we found one that was to be our favorite, and our favorite menu item was fried calamari. I've since seen many friends and associates turn up their nose at the notion of eating squid, but I'm thankful that my mother made me educate my palate regarding seafood.

by Melissa Popp

Imagine not being able to breathe through your mouth. Your tongue has swelled up to the size of a small golf ball. You're six years old. You panic. You try to scream, but you can't. It feels like you're choking on your own tongue. Your cheeks swell. You can't breathe. The swelling feels like it will never stop, and you grab your throat to try and stop it. These are the feelings that taught me at a very young age that I was allergic to shellfish.

I was six years old when that happened. I was rushed to the emergency room, and I think my mother thought I was going to die. I can still remember it vividly. However, the older I aged, the more I realized how much I was missing out on excellent seafood. I decided, at the age of 10, to try shellfish again. I knew that some people grew out of their allergies. I was hoping I would count myself among them, because I knew I was missing out on some of the best food the world has to offer.

My mother was cooking scallops, and they smelled delicious. She was also cooking shrimp, which I love. I couldn't take it anymore, and I asked if I could have one. She obliged, with a small warning, but giving me one to try as they were just about finished to perfection. I popped one in my mouth, began to chew, and immediately I could feel a burning sensation on my tongue. It began to swell up, and I felt tears well up in my eyes. I didn't want to have to go back to the emergency room like last time.

My tongue had begun to swell, but it was clear from the get-go that the swelling was restricted to the tip of my tongue. It flared up a bit, but it was nowhere near as bad my emergency room trip when I was a kid. So, I popped in another one, and I couldn't stop smiling. Here I was enjoying scallops, a food I never thought I'd be able to taste again, and I couldn't hold in my excitement. I wanted to devour every scallop on the face of the planet. They tasted so good, unlike anything I had ever eaten before in my entire life, and to this day, I can't explain how excited I was on that single day eating scallops.

Of course, my mother was concerned my tongue was swelling, but it wasn't enough to worry. I began to eat more scallops, this time at the kitchen table with my family, and I kept wondering if the dream I was having would ever end. It didn't, and to this day, I can still enjoy scallops in minimal qualities. I've found if I dip them in ketchup, the effects of my allergies aren't as intense. I keep eating scallops; I ignore my seafood allergy, because seafood is just that good to eat.

Not everyone should ignore their allergy, but if they find they have outgrown it, eating shellfish in minimal amounts might be something to try. Just be careful when trying it, as it might not be for everyone, I was one of the lucky kids who grew out of my seafood allergy and lived to tell the tale.