Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).
Fish should smell fresh and mild, not fishy, sour, orammonia-like.
A fishĺ─˘s eyes should be clear and bulge a little.
Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime.
The flesh should spring back when pressed.
Fish fillets should display no discoloration, darkening or drying around the edges.
Shrimp flesh should be translucent and shiny with little or no odor.
Some refrigerated seafood may have time/temperature indicators on their packaging, which show if the product has been stored at the proper temperature. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat
Follow these general guidelines for safely selecting shellfish:
Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. These tags and labels contain specific information about the product, including the processorĺ─˘s certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
Do a ĺ─˙Tap Testĺ─¨: Live clams, oysters, and mussels will close up when the shell is tapped. If they donĺ─˘t close when tapped, do not select them.
Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.