We have been talking about a variety of seafood in this column including mahi mahi, squid, scallops, mackerel, crabs, shrimp, clams and more.  Below are some quick tips about what to look for when buying fresh fish along with a chart to help you determine how much to buy. 

Seafood is highly perishable.  If you are buying seafood at the supermarket, make it one of your last purchases.  Use your eyes, hands, and nose when selecting fresh fish or shellfish.  For example, fresh whole fish should have bright, clear eyes that are often protruding, bright red or pink gills, firm yet elastic flesh, and shiny skin.  Your purchase should feel cold to the touch.  And it shouldn’t smell “fishy.”  The odor should be that of a fresh sea breeze.

How Much Should I Buy? – Did you ever wonder how much seafood you should buy for each person at your table?  Everyone has different appetites but maybe this chart will help.

About the Fishmonger

Doris Hicks, Seafood Technology Specialist, This email address is being protected from spam bots, you need Javascript enabled to view it

As seafood specialist, for the University of Delaware Sea Grant Marine Advisory Service, Hicks works with both the seafood industry and consumers to develop educational programs about the proper way to handle, store, and prepare finfish and shellfish.  In addition to these outreach efforts, Hicks serves as a seafood safety instructor, providing training programs to seafood processors throughout the region. She also has conducted research with University of Delaware colleagues to explore new technologies for pasteurizing seafood.  Hicks received her bachelor's degree in food science from Rutgers University and her master's degree in food science and human nutrition from the University of Delaware.