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When you buy seafood, you expect it to meet certain high standards. To ensure quality seafood use the guide to help you recognize top grade seafood.
FRESH, WHOLE OR DRESSED FISH
| Eye | Clear, bright, bulging; Black Pupil |
| Gills | Bright-red, free of slime, clear mucus |
| Flesh | Firm, elastic to touch, tight to bone |
| Scales | Tightly adheres to skin, bright color, few missing |
| Belly Cavity | Thoroughly eviscerated and washed, no blood |
| Odor | Ocean fresh, slight seawater smell |
FRESH FILLETS / STEAKS
| Color | Varies with species, but should be bright, uniform |
| Flesh | Cleanly cut, free of skin (if skinless), no bone, firm, moist |
| Odor | Ocean fresh, slight seawater smell |
SHELLFISH
| Live Crab & Lobsters | Legs move when touched, lobster tail curls when lifted, solid weight, hard shell |
| Live Clams, Mussels, Oysters, Scallops | Shell tightly closed or closes when tapped; shells clean, unbroken and moist; beards still on mussels; fresh scent. Neck of a soft-shell clam should retract when touched. |
| Shucked Clams, Mussels, Oysters, Scallops | Plump meats, clear liquor, no shell particles or grit, Liquid less than 10% of volume; clean oceany smell; scallops hold their shape. |
| Fresh Shrimp | Firm meat, translucent, most shell, firm to touch; mild odor |
FROZEN SEAFOOD
| Flesh is solidly frozen and glossy. |
| When thawed, should meet same criteria as fresh |
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