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When purchasing whole fish, look for eyes that bulge a little and are clear. This is usually a good indication that the fish is fresh. A few fish have naturally cloudy eyes, however, such as walleye pike.
When purchasing whole fish or fish fillets, look for firm flesh. If you press the fish with your finger and it leaves an indentation, it is not the highest quality, even though it still may be good to eat. Also look for shiny flesh. Dull flesh may mean that the fish is old. On fish fillets that have been previously frozen, of course, flesh may not be as shiny due to the freezing process, but are great to eat.
Check to make certain that there is no darkening around the edges of the fish or brown or yellowish discoloration, expecially if these areas appear dry or mushy. If you are still uncertain about how fresh the fish is, ask to have it rinsed under cold water and then smell it. Fresh fish shold have no fishy or ammonia smell.
Live clams, oysters, and mussels may have slightly gaping shells and should close tightly when tapped. Live crabs and lobster legs should show leg movement. Leg activity will lessen if refrigerated, but legs should show some movement. If not, the shellfish may be dead and should be discarded.
Choosing Frozen SeaFood >>>
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