The first and most important thing is to be sure
you know your seafood dealer. Buy products only from approved,
reputable licensed stores, markets or distributors with evidence of good
refrigeration, icing and sanitation. Keep in mind that when
someone is offering a really low price on an item there is usually a
reason.
Fresh fish should have a mild sea breeze
odor. A strong, fishy odor generally is not acceptable.
Whole fresh fish should have bright, clear and shiny eyes. Scales
should be shiny and cling tightly to the skin and the gills should be
bright pink or red.
Fresh steaks and fillets should be moist and free
of drying or browning around the edges.
Frozen fish should be received in undamaged boxes
and must be frozen solidly with no evidence of freezer burn.
Fresh “shell on” products such as mussels, clams
and oysters should be purchased alive. Live crabs will show leg
movement and lobsters will curl their tails tightly beneath them when
handled.
Freshly shucked oysters and scallops have a fresh
odor and should be surrounded with a clear, slightly milky or light gray
liquid. If in doubt about the source of raw oysters, clams and
mussels, ask your supplier or seafood market personnel to show you the
certified shipper’s tag that must accompany shell on products.
Frozen shellfish should always be received in
vacuum packed moisture proof containers.
Buying tips