“Fresh seafood is a class apart and frozen seafood is not a patch on it. But the same holds true for any kind of meat also. I won’t say no to succulent New Zealand lamb chops, only because they have been frozen and imported,” she adds.

Chef Sinha of Tiger Trail says it is important to judge whether to have fish or not by taking a look at its texture. However, he adds a rider as he elaborates that, “With some fish, you can make out its freshness from the texture. However, with other varieties of fish such as shell fish and crayfish, it’s very difficult to do so because they may appear fresh on the surface but may not actually be fresh and fit for consumption.”

So, the next time you have a craving for seafood and the monsoon threatens to act as a dampener, take heart and make a careful selection. And then go right ahead and make your favourite seafood preparation, without qualms or hesitation. As they say, make hay while it rains..!

In deep waters
* Monsoon being the breeding season for fish, its consumption declines
* If preserved at minus 18 degree Celsius, fish is fit for consumption
* With some varieties, like shell fish and crayfish, it’s more difficult to establish freshness
* Freshness and quality of fish can be judged from its texture, once thawed