24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825

Nutrition
Resources
Basic InformationLatest News
How Much Fat Do You Really Need?A Simple Way to Help Prevent Child Obesity5 Easy Ways to Cut Back Your Salt IntakeWhen Healthy Eating Turns Into a Dangerous ObsessionWhy You Should Try RhubarbEating More Red Meat May Shorten Your LifeFoods May Taste Better If You're SittingYour Drinking Water May Harbor Cancer-Causing Nitrate: StudyHealth Tip: Grilling Food 101Which Foods Are the Best Sources of Dietary Fiber?Study Refutes Notion That People on Warfarin Shouldn't Eat Leafy GreensSay Yes to Yummy, Healthy YogurtOne Simple Food Substitution Might Help Save the PlanetHealthy Nuts: The Best of the BestSugary Sodas Still Popular, But Warnings, Taxes Can Curb UptakeWhat and How You Eat Affects Your Odds for Type 2 DiabetesThe Scoop on Ice Cream, Frozen Yogurt and Snow ConesAdd a Sweet Surprise to Your Veggie Juice: ChocolateGetting Your Nutrients: From the Source or Supplements?Add Pizzazz, Not Calories, With ZucchiniChicken No Better Than Beef for Your Cholesterol?Sweet, Healthier Treats From Your Stand MixerEven 25 Cups of Coffee a Day May Be OK for Your Arteries: StudySay Cheers to Lighter Summer DrinksWhat's the Deal With Breakfast?How Much Coffee Is Too Much?Highly Processed Diets Tied to Heart Disease, Earlier DeathGetting Zesty With Citrus FruitsEnergy Drinks May Take a Toll on the HeartSecrets to Picking the Freshest SeafoodTurn Up the Heat With Healthy Hot Chili PeppersAHA News: Drinking Red Wine for Heart Health? Read This Before You ToastHealth Tip: Which Foods to WashPoor Diet Might Raise Your Cancer RiskEating to Reach Health GoalsTry This Whole-Grain Lemony Quick BreadHealth Tip: Effects of Too Much ProteinHealthy Food May Boost MoodMelons Are Powerhouses in Taste, NutritionThe Top 5 Veggies to Add to Your DietSugary Drinks and Fruit Juice May Increase Risk of Early DeathEssentials for Growing Tasty Herbs on Your WindowsillAre Diets High in Processed Foods a Recipe for Obesity?The Top 5 Fruits to Add to Your DietLow-Fat Diet Could Be a Weapon Against Breast CancerThe Handy Tool for Healthy ChipsNot All Sugars Are Created EqualBrighten Your Breakfast With a Lighter Blueberry MuffinAHA News: This May Be Why Slashing Salt Lowers Blood PressureHow to Cook With Luscious Lentils
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Secrets to Picking the Freshest Seafood

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: May 28th 2019

new article illustration

TUESDAY, May 28, 2019 (HealthDay News) -- You know how important it is to eat seafood twice a week, but buying fresh fish and shellfish can seem daunting. You'll find that it's a lot easier if you remember a few simple rules.

When buying whole fish, look for bright, clear eyes. The eyes are the window to a truly fresh fish, because they quickly turn to a dull gray with age. The rest of a fish will also fade as it sits around, so look for vibrant flesh. If you're considering a fillet that still has the skin on, that skin should look shiny, metallic and clean. Any dullness or discoloration is another sign of age.

Finally, a fresh fish should smell like clean water or just slightly briny, never fishy. Under no circumstances should you ever buy a nasty smelling fish -- cooking can't improve a fish past its prime.

As for shellfish, buy only at stores with rapid turnover so you can be assured of fresh mussels, clams, oysters and more. Their shells should be tightly closed. If slightly open, they should close quickly if you tap on them -- if not, don't buy them. Also, any mussels or clams that haven't opened after being cooked are spoiled and must be thrown away.

Whether you shop at a dedicated fish store or the fish counter of your local grocery, your best bet is to make friends with the fishmonger and find out the days new shipments come in. Shop then and you will be rewarded for your extra effort with the best-tasting seafood.

At home, keep all seafood very cold -- ideally at 32 degrees -- right up until you cook it. That means storing it in the fridge on a bed of ice (replace the ice if it melts before you use the seafood). Because seafood is so perishable, use it quickly, preferably within a day of buying it.

More information

FoodSafety.gov has more on all aspects of shopping for seafood and preparing it safely.