Username: Password:   Mandate   Objectives   Environmental Policy   Oyster   Mussel   Finfish   R&D priorities   R&D Coordinator   R&D funding agencies   Species   Health & Nutrition   Benefits of Eating Finfish   Benefits of Eating Shellfish   Market Forms of Seafood   Grades of Oysters   Buying Fresh Seafood   Basic Cooking Methods   Recipes   Care & Storage of Seafood   Sources & References   Buying Fresh Seafood Nothing beats fresh seafood, but because it is fresh (and not frozen) there are a few care and handling tips to keep in mind. Fresh or thawed fish and shellfish are highly perishable. It is therefore up you to find a seafood store or supermarket that has the highest quality seafood and knowledgeable staff to ensure your satisfaction. We are lucky on PEI because and Islanders know their seafood and how to properly handle it. Regardless of where you live, here are some things to indicate quality and freshness in your seafood store: Display Case: Should be spotless and neat. The seafood should be packed or imbedded in ice. Should be a thermometer in the display case indicating the temperature (should be less than 4°C). Raw seafood should be separate from the cooked with no chance of cross contamination of the two. Appearance Fish (fillets, steaks, chunks) should look fresh with bright scales and glossy flesh. Should be firm and resilient to the touch. Fresh shellfish (bivalves) should all be alive. Oysters and mussels – the shells should be tightly closed (exception soft-shell clams as they cannot close completely). Tap the shells, if they don’t immediately close, don’t buy them. If shucked, oysters or clams should be plump with clear liquid Fresh shucked sea scallops should be white. Bay scallops white to beige colour. Smell Your nose knows – the best indicator of fish and shellfish freshness is the smell. The odour should be pleasant (fresh sea smell). An unpleasant fishy smell is indicative of bad seafood.