Many people avoid cooking seafood as often as they could be or should be as a result of the perceived inconvenience. This is largely due to a well-heeled misconception that frozen seafood is of lower quality than fresh seafood. As a result, many view seafood as something you don't keep on hand, and instead buy fresh from the market the day that you intend to cook it.
First off, it is important to note that "fresh" seafood is almost always itself a misconception. With rare exceptions, seafood that is represented as fresh at your grocery store's seafood counter is actually nothing more than previously frozen seafood that the store has thawed before selling it to you. The truth of the matter is that the vast majority of fish that are harvested from the ocean and sold on U.S. store shelves are frozen shortly after being caught and the result is a seafood product that is of equal and often higher quality than if that fish arrived at market without being frozen. Don't believe me? Well, consider that Japan's finest sushi chefs will use frozen fish without pause and in fact often prefer it.