When I shop for sea fish, I aim for dependable texture, clear flavor, and easy cooking methods that don’t waste a good fillet. I split picks into mild white fish, omega-3-rich oily fish, and firm “steak” fish for grilling. My baseline checks are: odor (clean, not sour), firm flesh, and labeling (frozen-at-sea or reputable sourcing). I also note the main drawback and how I work around it.