Seafood spread on ice.
The Mistakes You're Making Buying Seafood According To A Fishmonger

NEWS

By ELIAS NASH
Cooked fish on a chopping board.
Making a show-stopping fish dinner means getting high-quality fresh fish, but discerning the quality of seafood is tricky if you’re not an experienced fishmonger.
Seafood on ice.
However, there are some common mistakes you can avoid. Per Joe Gurrera, fishmonger and owner of Citarella fish shop, be selective with where you source your fish.
Pile of herring.
Experienced fishmongers and “experts will get their product from the best sources and treat the fish carefully to maintain quality," Gurrera explains. Avoid buying prepackaged fish.
Fresh fish on ice at a fish shop.
In terms of looks, "the skin should be bright and shiny, and its spots, lines, and markings should be sharp," the fishmonger revealed. "A fresh fish should be firm," said Gurrera
Mussels in a pot.
The expert also warns against buying any seafood with a strong fishy odor. As for shellfish, they should either be purchased alive or frozen as they can spoil incredibly fast.
A fresh lobster on a counter with crabs and crawfish. around.
According to Gurrera, "lobsters should be moving when you buy them". It's also best to cook them on the same day you buy them for maximum freshness.
Clams in a bowl.
"Clams, oysters, mussels, etcetera should be alive when you buy them," the fishmonger revealed. Simply tap on the shell; if the shell shuts tight, the mollusk is alive.