Most connoisseurs of seafood claim that wild versions taste better than farm versions, but in some restaurants they don't advertise where they get their seafood. If this is a concern to you, be sure to ask; farm-raised salmon in particular are often higher in contaminants that their wild brethren.

Because of its general color and texture, seafood is generally paired with white wine over read. However, it's the weight of the food that really determines wine pairings; seafood is lighter than meat, so it requires lighter wines, which tend to be white. However, red Pinot Noir goes quite well with fish.

When cooking seafood, especially in the microwave, it's a good idea to underestimate the cooking time. This is because most seafood contains a lot of moisture, which makes it cook faster than expected. If it's underdone, you can always put it back in the over for a short time.