Shellfish Clams and oysters in the shell are alive, and the shells close tightly when tapped. Gaping shells indicate that the shellfish is dead and not edible. 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.