Whether you’re buying whole fish, fillets or shellfish, a few simple guidelines will help you pick the freshest and best quality products.
- Fresh fish or shellfish should always smell fresh like the sea, not “fishy”.
- When selecting a whole fish, look for:
- Clear, bright and bulging eyes, not cloudy or sunken
- Scales that are tightly attached to the skin and not sticky or tacky
- Flesh that is springy when touched, not soft
- Bright pink to maroon-colored gills
- When buying shellfish such as shrimp, the items in a grocery store case have typically been frozen and thawed. Choose frozen items, since most frozen seafood had been processed using the IQF process (individually quick frozen) when caught.
- When buying live shellfish like clams, mussels and oysters, look for tightly closed shells, or shells that close when touched. If you notice any shells that are open before cooking, discard them.
- When buying live shellfish like crabs and lobster, look for signs of movement.
- When buying any fish or shellfish, transport them home as quickly as possible and store in the refrigerator until just before cooking.
