The best way to store your seafood prior to using it is to wrap it in moisture-proof plain paper or put it into an airtight container, and then freeze it. Plastic wrap and waxed paper are insufficient. It should keep between 6-10 months, depending upon the type of seafood.

If you have the opportunity, treat yourself to some crayfish (a.k.a. crawfish, or mudbugs). While they're not seafood per se, these little freshwater lobster cousins have an earthy flavor similar to the lobster and shrimp, and they tend to be fairly inexpensive and easily found, especially in the south.

If you're preparing America's favorite crustacean, the shrimp, you'll probably need a special shrimp de-veiner that helps remove the shell and the gut vein. These handy devices are easily found in many supermarkets. However, it's not necessary to de-vein a shrimp if you cook it properly.