Because scallops die quickly after they're harvested, the part that is commonly eaten, the adductor muscle, is removed at sea. Scallops are usually creamy white but may often have a light orange, tan or pinkish hue. Scallops have a characteristic and distinct odor that can be somewhat stronger than other seafood. Shrimp Raw or cooked shrimp should not have a strong odor and the shell or meat should not be slippery. The color of shrimp meat and shells may vary, but excessive black spots on the shell or meat are a quality defect.
Cooked shrimp turn a reddish to pink color.
Smoked Fish Smoked fish should look bright and glossy with no signs of mold. There should be no unusual odors. Refrigerate smoked seafood and avoid cross contamination with raw products since smoked seafood usually isn't cooked before it's eaten. Frozen Seafood Frozen seafood should be solidly frozen. The product should be either wrapped tightly or glazed.