- The simplest test is a quick sniff. It should never smell fishy but be an aroma of the sea.
Also look for:
- Whole fresh fish will have eyes that are bright and not sunken. The skin should have a shiny, moist, firm appearance.
- When buying fillets look out for neat, trim fillets and a white translucent appearance.
- Flesh should be firm to the touch, not soft or mushy.
- Fish should have no brown spots, which are an indication of the beginning of decay.
- Fish should give the appearance that it’s still alive but not wriggling of course.
- Shellfish, like lobster and crab, should be purchased either alive or frozen.
- Smoked fish should look glossy with a fresh smoky aroma.
- Select shellfish with shells tightly closed and without any gaps or cracks.
- Lobsters and crabs should be heavy for their size.
- With frozen seafood is must be solid with no signs of partial thawing, in undamaged packaging and with no sign of freezer burn.