Cooked, the lobster and crab shells should be bright red and should never have an unpleasant odor. Picked lobster meat should be white with red tints. Crabmeat is white with red and brown tints, depending on the species, or the section of the body it was picked from. Raw Shrimp meat must be firm and have a mild odor. The color of the meat should be white with pink and red tints.
Smoked Fish are bright and glossy.
The bacteria from the raw juices, can cause cooked foods to spoil, and the bacteria cannot be destroyed. This is a vector for seafood poisoning. Cross-contamination is prevented by sealing individual packages in plastic bags. Never let raw and precooked food items come in contact with one another. This is a term used for fish that has not been frozen.