C. Mastering Seafood

Seafood is the largest source of edible wildlife in the world. For most of us, eating wild animals is rare. The animals we eat have been bred away from their wild state over generations, to a standard of tenderness and flavor that we have come to expect as normal. So the chicken you purchase in July tastes very much the same as the one you bought in January.

Meat from wild animals, on the other hand, is subject to numerous changing variables. The quality of most seafood is dependent on factors such as the time of year it was caught, where the animal lived, what its diet was like, and how the animal was processed after it was killed. All of which means that when you are dealing with seafood or any wild meat, its quality can vary from season to season—or from day to day—even when sold in the same market.