Purchasing Fish

What to Look For

Fresh Products

  • At the supermarket, if applicable, check the "sell by" or "use by" date. If it's expired, don't buy it.
  • Make seafood one of your last purchases if buying from the supermarket and always keep it cold.
  • Choose glistening, flawless fish that smell sea breeze clean. A strong, fish 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. Look for bright pink or red gills.
  • Choose steaks and fillets that are moist and free of drying or browning around the edges. The flesh should be firm and spring back when pressed.
  • Don't buy cooked seafood products which are in direct contact with raw seafood products in the display case of your market-there could be cross-contamination.
  • When purchasing smoked seafood products, buy only fresh, clean product with an enticing smoked fish aroma.
  • Shellfish (i.e. mussels, clams and oysters) should be purchased alive.
  • Shells of live clams, mussels and oysters may open naturally but will close tightly when tapped, indicating that they are alive. Discard any dead ones.
  • Live crabs and lobsters will show some leg movement. Lobsters will curl their tails tightly beneath them when handled.
  • Freshly shucked oysters and scallops have a fresh sea breeze odor. A clear, slightly milky or light gray liquid should surround freshly shucked oysters.
  • IIf in doubt about the source of any oysters, clams or mussels, ask seafood market personnel to show you the certified shipper's tag that accompanies molluscan shellfish or check the shipper number on the container of shucked oysters.
  • Be sure that frozen shellfish is packed in close-fitting, moisture proof containers.
  • Frozen prepared items such as crab cakes or breaded shrimp should be frozen solid with no sign of freezer burn (i.e. discoloration or drying) and no unpleasant odor.


Frozen Products
Super high-tech freezing quickly transforms fresh-caught fish or shellfish to a rock-solid 0° F. This process locks in color, moisture and flavor, providing top quality convenience everyday of the year.

  • Fish should be free of ice crystals and freezer burn (i.e. discoloration or drying) and show no signs of thawed juices.
  • Packages should be clean and tightly sealed.
  • Packages that are above the frost line in a store display freezer should be avoided.
  • Bottom line: cold equals quality.

Purchasing by Serving Size

Serving size varies greatly on the type of seafood being served. Below are suggested sizes when trying to determine total quantity for a meal.

  • Cooked crabmeat, cooked lobster meat, surimi seafood, cooked and peeled shrimp, raw scallops, raw cleaned squid--about 1/4 to 1/3 lb. per person
  • Whole or round fish--3/4 to 1 lb. per person
  • Dressed or clean fish--1/2 to 3/4 lb. per person
  • Fillets and steaks--1/3 to 1/2 lb. per person
  • Live 1- 2 lb. lobster, 1-2 lb. crabs, 12-15 mussels, 6-12 oysters (depending on size), 6-12 clams (depending on size), per person.

Storage and Sanitation

Tips for storage and sanitation of seafood.

  • In the Fridge- Store fresh seafood in the coldest part of your refrigerator 1-2 days at the most (usually the lowest shelf at the back or in the meat keeper).
  • In the Freezer- Wrap seafood in plastic and then again in freezer wrap or foil. You may want to label the package with type of fish and date of purchase.
  • Don't suffocate live lobsters, oysters, clams or mussels by sealing them in a plastic bag. They need to breathe, so store them covered with a clean damp cloth. Before cooking, check that lobsters are still moving. Make sure clams and mussels are still alive by tapping open shells. Discard any that do not close.
  • Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
  • Don't leave fish on the counter to thaw. Bacteria thrive at room temperature and will multiply quickly. Instead, thaw frozen seafood in the refrigerator for about 24 hours. In a pinch, submerge the package of wrapped, frozen seafood in cold water to speed up defrosting.

 

Marinades or rubs add great flavor. Marinate seafood under refrigeration. Discard used marinade since iit contains raw fish juices. Serve cooked seafood on a clean platter.