Dead products should not be purchased because there is no way to know how long it's been since they died. Cooked lobsters, crabs, and crayfish should be bright red with no strong odor. Cooked lobster or crab meat should be moist, have a characteristic color and no strong odor. 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.