by Holle Abee

Created on: August 04, 2009

Seafood is one of the most popular foods in the world. It's tasty, versatile, and nutritious. Unfortunately, it's difficult to tell when the fish or shellfish were harvested. Seafood has delicate flesh that deteriorates quickly, negatively affecting the flavor, and worse, leading to bacterial growth.

Follow the guidelines below when you're shopping for seafood at the market or grocery store:

Fresh Seafood

Fish: Buy fish whole whenever possible. It's often difficult to judge the age of fillets, so it's better to buy whole fish and have it filleted at the store. A fresh specimen will have glossy eyes and bright red gills. The flesh should be firm and spring back quickly when you press it with a finger, and the fish should be free of scars and blemishes. Also, smell the fish. Fresh fish should not have a strong "fishy" or ammonia odor.

Mussels, clams, and oysters: Choose shellfish with tightly closed shells. If the shell is open even a tiny bit, place slight pressure on the shell. If it doesn't close tightly immediately, don't purchase it.

Crabs and lobsters: When purchased live, crabs and lobsters should be active. They should respond to stimulus like being poked with an implement. Once provoked, their legs should be intact and capable of movement. If the claws have been taped or banded, feel the animal. It should feel heavy. If it doesn't, chances are that it hasn't been fed in a while, meaning it has probably been in captivity for a long time. Specimens like this are safe for consumption, but there won't be much flesh for you to eat. Frozen and refrigerated crabmeat can also be purchased in cans. This meat has already been cooked and picked and is usually pasteurized, giving it a long refrigerator shelf life, but checking the expiration date is still important.

Shrimp: Fresh shrimp, like other fresh seafood, should not have a strong odor. When you're choosing shrimp, ask to feel them. They should be firm, and the flesh should spring back immediately when squeezed. They should not feel slimy or "mushy." The shrimp should feel heavy for its size. Also, unless the raw shrimp is of the pink variety, they should not be pink. For example, green shrimp, white shrimp, brown shrimp, and tiger shrimp often turn pink when they're old or have been exposed to heat.

Frozen Seafood

When shopping for frozen seafood, read the label. "Flash frozen" is best. Be sure to check the expiration date, too. Just because it's frozen doesn't mean it will retain its taste and quality forever.

Previously cooked and deveined frozen shrimp can be a real time saver in the kitchen, but be sure not to overcook it. This product works best in shrimp cocktails, shrimp salads, casseroles, and in stir-fries where the shrimp are heated quickly.

When you purchase frozen seafood, allow it to thaw in the refrigerator - not on the kitchen counter at room temperature. Frozen shrimp can be boiled while still frozen, but fish need to be thawed first. If you're in a hurry, you can thaw frozen fish under cool running water, but never use warm or hot water.

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