Never buy or prepare fish without observing the following recommendations from the U.S. Food and Drug Administration. - Make sure that the fish has a salt-and-sea odor -- a smell reminiscent of the ocean. This helps guard against buying one with any spoilage.
- Examine the fish. In a fresh catch, gills should be rosy and eyes should be shiny, not cloudy or enlarged. Flesh should retain much of its original color.
- Look at how the fish are laid out by the vendor. Are they on a bed of cold, clear-colored ice? Are the fish spread adequately apart? If they are fresh and unfrozen, they should not be touching, even if they are displayed dockside.
- If you buy a fish that has been frozen, cook and eat it as soon as it is thawed. Fish that are bought fresh can be stored in your freezer for weeks without worry.
- Make sure that shellfish, such as oysters and clams, have shells that are clamped shut. If they are not closed, do not buy them. During cooking, the shells should unclasp as they are heated. If shells do not open during cooking, do not eat the contents.
Last Updated: 8/20/2002
The Johns Hopkins University 1996-2003. All rights reserved. This information is not intended to provide advice on personal medical matters, nor is it intended to be a substitute for consultation.
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