Purchasing Tips
Finding freshness is important when shopping for seafood. Ask where seafood came from, when it was caught, how it was caught and how it was stored. Limit your purchases to reputable, commercial sources or to known vendors. When you walk into the market, rely on your senses. A well-kept fish market should smell like the sea, but not “fishy” and should not have a whiff of ammonia. Look for spotless floors, counters and display cases.
Judge fish by its aroma and appearance.
Look for:
•Shiny, taut skin that sparkles in the light. As fish deteriorates, its colors fade.
•Flesh that feels firm and will spring back when lightly pressed.
•Fillets and steaks with a moist, clean-cut appearance. Ragged edges or off color indicates poor quality.
• Scales that adhere tightly.
•Loose scales are a sign of improper handling.
•Bright and bulging, clear eyes (some fish, such as walleye, never have clear eyes). Don’t purchase any fish with dull or sunken eyes. •Gills that are bright red and not slippery. As fish loses quality the gills begin to fade.
Judge fish by its aroma and appearance. 
•Purchase mussels and clams live. The shells of live mussels, clams and oysters may open naturally but will close when tapped, indicating they are still alive. Discard any dead ones. (Soft shell clams and geoducks always gape enough for the protruding siphon, however, the siphon will pull in when touched.)
• Shucked oysters and scallops should have a fresh, sweet aroma. Avoid any with a strong odor.
• Live crabs and lobster should be moving their legs and be active. Lobsters will curl their tails beneath them when they are picked up. •Ask how long lobsters have been kept in a tank. If it’s more than a week, reject them. Their texture and flavor deteriorate when stored for longer periods.
How much to buy
Deciding how much seafood to buy depends upon how you intend to prepare it and the desired size of the individual servings. The quantities listed below are good portions for an adult entrée. Use smaller quantities for appetizers and casseroles where other ingredients are included.
Type of Seafood Serving Per Person Whole Fish ½ to 1 pound Fillets ¼ to 1/3 pound Steaks ¼ to ½ pound Live Crab 1 pound Live Lobster 1 small to medium Lobster Meat ¼ to 1/3 pound Oysters half a dozen Scallops ¼ to 1/3 pound Shrimp, peeled ¼ to 1/3 pound Shrimp, unpeeled ½ to ¾ pound
©Copyright 2010, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
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