Shucked oysters are plump with a mild odor. Usually creamy in color with a clear liquor or nector. Cooked crab and lobsters are bright red with no disagreeable odor. Fresh shrimp have a mild odor. Meat is firm in texture.
Cooked shrimp have red color in shells.
The meat has a reddish tint. Scallops have a sweetish odor with no excess liquid when bought in packages. Storing Purchased Fish and Shellfish Fresh Fish Fresh fish should be placed in a 35-40 degree F refrigerator in their original leakproof wrapping as soon as possible after purchase. Even a few hours at room temperature can start spoilage. Storage should be no longer than a day or two before cooking.