slideshow Lobsta

How to buy

Look at the lobster tank closely before buying. Choose lobsters that are lively - they move around and hold their claws up. Don't buy lobsters that hang their claws limply and turn their tails underneath. The color of the shell doesn't affect the flavor of the lobster, but some people think lobsters weighing more than 3 pounds may have tough, stringy meat.

When purchasing whole or dressed fish, be sure that the eyes are bright and clear, the gills or gill area is reddish pink, and the skin is shiny. If the fish has not been scaled, the scales should be firmly
attached to the skin. The odor of fresh
fish is slightly seaweedy.

In purchasing shucked clams or oysters, the liquor should be clear, the shellfish plump and creamy colored and the smell should be mild.

The purchase of live shellfish should not be a guessing game. Most shellfish, with closed shells, are still alive and safe to eat. If the shells are gaping open, tap them lightly with your fingernail. The shell should close. If it does not respond, do not cook or eat it!

• Buy your fish and shellfish from a reputable market.
• Check to be sure the product is being
stored properly. (Seafood should be
displayed in its own case on a bed of ice
to keep it cold.)
• Use your nose. (If you smell an ammonia scent, the fish is bad.)
• Be careful when buying pre-cooked seafood. (This cooked product should not be placed directly in contact with raw products. This can cause cross contamination of the two products and creates a health risk.)
• Purchase raw shellfish carefully. (Follow the rules above to be sure.)
• Promptly refrigerate what you buy. (The longer the product is above 34 degrees, the faster it will spoil.)