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. Freshly-caught fish should be cleaned and put in a cooler of ice as soon as possible after the catch. Canned Fish Canned products should be stored in a cool, dry place and should not be stored longer than a year.