How can you tell if seafood is fresh and safe?

How to Tell if Seafood is Fresh and Safe: Expert Tips for Consumers

Ensuring seafood is fresh and safe to eat is crucial for both taste and health. Experts emphasize several key indicators that consumers can use to assess the quality of seafood before purchase or consumption.

First, appearance plays a significant role. Fresh fish should have clear, bright eyes that are slightly bulging, not sunken or cloudy. The skin should be shiny and moist, with scales firmly attached. For shellfish like shrimp or crab, the shells should be intact and free from discoloration or black spots. Avoid seafood with dull or dry-looking flesh, as this often indicates age or improper storage.

Smell is another reliable indicator. Fresh seafood has a mild, ocean-like scent. A strong, fishy, sour, or ammonia-like odor signals spoilage and potential health risks. Consumers are advised to trust their noses and avoid seafood with unpleasant smells.

Texture also matters. Fresh fish flesh should be firm and spring back when pressed gently with a finger. Soft, mushy, or slimy textures suggest the seafood is no longer fresh. For shellfish, the shells should be tightly closed or close when tapped, indicating the animal is alive and safe to eat.

Temperature control is essential for safety. Seafood should be stored at or below 40°F (4°C) to prevent bacterial growth. When buying from markets, ensure the seafood is displayed on a thick bed of ice and that the ice is clean and replenished regularly.

Finally, purchasing from reputable sources with proper certifications can reduce the risk of contamination. Look for labels indicating sustainable and safe harvesting practices.

By paying attention to these signs—appearance, smell, texture, temperature, and source—consumers can confidently select fresh, safe seafood, enhancing both flavor and health benefits.