Determining whether seafood is fresh or not can be a tricky question to answer, but it’s essential to learn how to recognize quality fish by looking for certain signs. With this knowledge in hand, you’ll feel confident when shopping for any type of seafood and using it in your favorite dishes with confidence.
Smell: Fresh seafood should have a slightly briny aroma, similar to that of the ocean, but it shouldn’t have an offensive or pungent odor. If it does, there’s likely that your fish is spoiling and won’t be fresh when you eat it.
Color: Fresh fish should have a vibrant, glossy hue. Any discolored or dull spots on its skin indicate that it may have been sitting around for some time.
Scales: Fresh scales should be firm and not easily discolored, attached to the body of the fish. If any scales appear missing or separated from its body, it’s likely that your fish has gone bad and should be discarded immediately.
Gills: When a fish is fresh, its gills should be bright red and moist. Over time, these gills become faded and develop milky slime which indicates it is beginning to rot.
Eyes: Studies have demonstrated that fresh fish tend to have clear, bright eyes. Over time however, their eyes degrade and turn cloudy or dim; larger fish degrade more rapidly than smaller ones, but the overall effect remains unchanged.
Shells: Shrimp shells should be tightly closed and of a firm texture. Additionally, they should have an appealing nutty, salty or sweet aroma.
Crustaceans: Crustacean shells such as lobster, crab and crawfish should be closed and the flesh firm. Avoid black spots or patches on them and ensure they feel soft to touch.
Shrimp: Fresh shrimp come in a range of colors, but all should have a salty flavor and firm flesh. Avoid shrimp that show signs of black spotting as this indicates poor quality and could be an indicator for food-borne illness.
Mussels and clams should have closed shells that feel firm to the touch, along with a pleasant aroma. Even if they have been cracked open just slightly, their shells should snap back shut after you squeeze them.
Scallops: Sea scallops come in a range of colors, such as white, orange, tan or pink depending on the species. Make sure they’re not wrinkly or overripe and enjoy their sweet, mild taste that’s unmistakably scallopy.
Cuttlefish: Cuttlefish have ribbed skin with a glossy metallic appearance and clear eyes that bulge but aren’t broken.
Frozen Fish: To determine if frozen fish is unhealthy, look at the sell-by date on the package. This date usually provides an accurate indication of how long it has been frozen and ensures you’re getting freshest possible catch.