How to Choose Fresh Seafood: Important Cabinet Tips
How to Choose Fresh Seafood: Oysters, Snails, Shrimp, Crabs, and Ink Fresh oysters and snails can be identified by their tightly closed shells. If the shell is open, it should close quickly when touched. The water inside the shell should be clear, with a slightly fishy smell. Rotten oysters and snails will have open or slow-closing shells, cloudy and minimal water in the intestines, and a rotten smell. For fresh snails, the body should stay tightly in the shell or move quickly when crawling out. When touched, they should quickly retract into the shell, with close scales on the outside. Rotten snails will have a soft mass in the shell and deeply indented scales. How to Choose Fresh Shrimp Delicious shrimp should have a firm body with a hard, clear white shell. The head should be securely attached to the body, and there should be no fishy or rancid smells. Specific types of shrimp, like lobsters, should have clear green and shiny shells. Shrimps should have a pinkish-white color an...