When buying whole squid, look for eyes that are clear and full. The skin should be untorn and the meat very firm. Handling and Storage Finfish and shellfish should be handled with care. Both are highly perishable. Storage life depends on how well you take care of it, whether the seafood is a whole fish or a live oyster.
Fish bruises easily, so handle carefully.
Lift whole fish with two hands and avoid holding by the tail. Pack all seafood products separately or at the top of your grocery bags. When your seafood purchase arrives home, store it in the coldest part of your refrigerator at a temperature as close to 32 F as possible. The shelf life depends upon the variety of fish and the quality at time of purchase. Be sure to use fish quickly, within one to two days after you buy it.