Buy your seafood from reputable dealers who keep their seafood refrigerated, displayed and properly iced.
Look for possible cross contamination of cooked and raw fish and shellfish when displayed in the same display. Make sure each display is separated from the next display so the juices from one fish does not mix with the next.
Never buy cans that are dented.
Don't buy frozen seafood if the package is dented or open.
Selecting fresh fish
Look for firm, shiny fish that bounces back when touched.
If the head is on: The eyes should be clear not foggy. The gills should be bright read or pink with no slime.
The fish should smell like an ocean, not fishy.
Scales will be shiny and cling to the skin when fresh.
Steaks and fillets will be moist with no discoloration when fresh.
Store fresh fish in it's original wrapper.
If not cooked in 1 or 2 days: Wrap the fish in in a air tight bag to protect from air and moisture and put it in your freezer.
Keep raw seafood and utensils away from cooked or ready to serve foods.