Enter the characters you see below Sorry, we just need storing oysters in a cooler make sure you’re not a robot. Federal government websites often end in . Before sharing sensitive information, make sure you’re on a federal government site.

Enter the terms you wish to search for. Fish and shellfish contain high quality protein and other essential nutrients and are an important part of a healthful diet. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and aid in children’s proper growth and development. Because the color of a fish can be affected by several factors including diet, environment, treatment with a color fixative such as carbon monoxide or other packaging processes, color alone is not an indicator of freshness. Fish should smell fresh and mild, not fishy, sour, or ammonia-like. A fish’s eyes should be clear and shiny.

Whole fish should have firm flesh and red gills with no odor. Fresh fillets should have firm flesh and red blood lines, or red flesh if fresh tuna. The flesh should spring back when pressed. Fish fillets should display no discoloration, darkening, or drying around the edges. Shrimp, scallop, and lobster flesh should be clear with a pearl-like color and little or no odor. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.

These tags and labels contain specific information about the product, including the processor’s certification number. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls. Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken. Live clams, oysters, and mussels will close when the shell is tapped. If they don’t close when tapped, do not select them. Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Frozen Seafood Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long before cooking. Don’t buy frozen seafood if its package is open, torn, or crushed on the edges. Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen. The fish should not be bendable. Store Properly Put seafood on ice or in the refrigerator or freezer soon after buying it. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.