Learn Quality to Serve Quality
Whole Fish
Look For:
Clear, Bright, Bulging eyes
Bright-Red, Slime-Free Gills
Firm Flesh
Brightly Colored Scales
Ocean-Fresh Scent with no traces of a strong “fishy” smell.
Fillet
Look For:
A Bright and Uniform Color
Firm/Moist Flesh
Avoid:
Bruises
Red Spots
Yellowing or Browning at the Edges
Flesh that is ragged, mushy, gaping and/or dry
Fishy Smell
Shellfish
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.
Frozen
Look For:
Seafood that is frozen through and glossy
Avoid:
Partially-Thawed Fish
Fish Flesh with White or Dark Spots, Ice Crystals, Freezer Burn, and/or Dry Papery Edges