Fresh Seafood for the Summer | The Ultimate Guide to Shopping, Storing, and Preparing the Best Seafood of the Season
It’s no secret that we love fresh seafood year round, but as with a lot of things, summer just seems to make us love it that much more. There are two sides of the seafood spectrum (and many wonderful things in between), there’s the simple side, where you can create a fabulous meal with a good piece of fish, a squeeze of citrus and a sprinkle of fresh herbs and then there’s the other side, that allows you to break out your creative side with show stopping glazes, sauces, herbs and wacky preparations. And the truth is, we love it all. Keep reading for the best ways to prepare and pair your favorite seafood dishes!
Selecting and Storing Seafood
Walking up to a vast seafood display at the market can be a bit intimidating – but these tips are a great starting point to selecting and storing the freshest seafood at the market!
For fried calamari, choose a fruity Chenin Blanc or Pinot Grigio. For calamari swimming in tomato sauce, try a zesty Sauvignon Blanc.
For simple steamed clams, try a Sauvignon Blanc or dry rose. For clams served in a cream sauce, try a oaky Chardonnay. For clams in tomato sauce, we like something with acidity like a Sauvignon Blanc or Muscadet.
Champagne and caviar are a match made in heaven! Try a dry sparkling wine or an unoaked Chardonnay.
With broiled cod, a Pinot Blanc or white Bordeaux.
Chardonnay from California or Washington are fabulous with fresh boiled crab or crab cakes.
This fish is very neutral yet pairs wonderfully with many different flavors. A crisp Pinot Grigio or lightly oaked Chardonnay would pair nicely.
So many pairings to choose from for this one! A nice White Burgundy from France, a California Chardonnay, Pinot Noir, or a fruity Rose will all work incredibly well with this rich seafood.
Mussels can be paired with many different flavors and thus allow for many different pairings! For simple steamed mussels stick with a Riesling or Sauvignon Blanc. For mussels with a creamy sauce, try a Chardonnay. For mussels in herbs and spices, try an acidic Sauvignon Blanc, Pinot Gris or Pinot Noir.
For raw oysters stick with bubbles (champagne or sparkling rose), Muscadet or a dry Riesling.
Pinot Noir is a great choice to stand up to the richness of salmon while still being light enough.
Scallops have a natural richness that demands a highly acidic wine. Pair with a Chenin Blanc.
For simple preparations of shrimp, a fresh Vinho Verde from Spain. For a shrimp surrounded by herbs, garlic and butter a mineral Sancerre or crisp Sauvignon Blanc.
With this oily fish, something that’s light and bubbly makes a great pairing. Try a sparkling dry rose or champagne.
Pinot Noir adds the perfect amount of acidity to cut through the fat. Beaujolais or a slightly chilled Gamay would also do the trick.
And don’t forget to check out the recipes to find our favorite seafood dishes of the season!