Learn Quality to Serve Quality
Clear, Bright, Bulging eyes
Bright-Red, Slime-Free Gills
Brightly Colored Scales
Ocean-Fresh Scent with no traces of a strong “fishy” smell.
A Bright and Uniform Color
Yellowing or Browning at the Edges
Flesh that is ragged, mushy, gaping and/or dry
Live lobsters should curl their tail under when lifted.
Live crabs should move their legs when lifted.
All shellfish shells should be hard to the touch except for softshell blue crabs and new-shell lobsters
Live clams, mussels, oysters and scallops should have clean, unbroken and moist shells that are tightly closed or close when tapped.
Shucked clams, mussels and oysters should be plump, with clear liquids free of shell particles or grit. Meat should have a clean ocean smell.
Fresh shrimp should be firm and the shell should be translucent and moist.
Seafood that is frozen through and glossy
Fish Flesh with White or Dark Spots, Ice Crystals, Freezer Burn, and/or Dry Papery Edges