How can you tell if fish is fresh?

Fresh fish smells mild and clean, like the ocean, never sour or strongly fishy. The flesh should be firm, moist and spring back when pressed. Whole fish should have clear, bright eyes and red gills.

How long does fresh fish last in the refrigerator?

Cook fresh fish and shellfish within 1 to 2 days of buying it, and keep it in the coldest part of the refrigerator at 40°F or below.

How do I know when shrimp are cooked?

Shrimp turn pink and opaque and curl into a loose C shape. They usually take only 2 to 3 minutes per side in a skillet.

What should I do with clams or mussels that do not open?

Discard any that stay closed after cooking, along with any that were cracked or open and would not close when tapped before cooking.

Seafood Guide: How to Buy, Store, Thaw and Cook Fish and Shellfish

Seafood is one of the fastest things you can cook for dinner, and with a few basics it is also one of the easiest. This guide explains how to pick good fish and shellfish at the counter, how to store and thaw it safely, which fish suit which cooking methods, and how to tell when everything is perfectly done.

Buying fresh fish

Use your nose first. Fresh fish smells mild and briny, never sour, ammonia-like or strongly fishy. Fillets and steaks should look moist and glossy with firm flesh that springs back when pressed, and no browning or drying at the edges. When buying whole fish, look for clear, bright, slightly bulging eyes, shiny skin and bright red gills.

Do not overlook frozen fish. Much of the seafood sold as fresh was frozen at some point, and fish frozen quickly after catch can be excellent. Choose packages that are solidly frozen, with no torn wrapping, frost build-up or white, dry patches, which are signs of freezer burn.

Buying shellfish

Shrimp are sold by count per pound: the lower the number, the bigger the shrimp. Labels such as large and jumbo are not standardized, so the count is the reliable guide. Larger shrimp are more forgiving because they take longer to overcook.

Scallops labeled dry are not treated with a phosphate solution, so they sear and brown beautifully. Wet-packed scallops hold extra water and tend to steam in the pan.

Clams, mussels and oysters should be alive when you buy them. Their shells should be closed, or close when tapped. Discard any with cracked or broken shells.

Storing and thawing seafood

Keep seafood cold from store to kitchen and refrigerate it at 40°F or below. Cook fresh fish and shellfish within a day or two, or freeze it. Store live clams and mussels in a bowl covered with a damp towel, not in a sealed bag or in water, so they can breathe.

The best way to thaw frozen seafood is overnight in the refrigerator. If you need it sooner, seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes; most fillets thaw in under an hour. Thawing in the microwave works if you cook the fish right away. Never thaw seafood on the kitchen counter.

Lean fish and oily fish

Matching the fish to the cooking method is the biggest step toward great results.

Type	Examples	Best methods
Lean, mild white fish	Cod, haddock, halibut, flounder, sole, tilapia, snapper, mahi-mahi	Baking with butter or sauce, poaching, steaming, sauteing, frying
Firm, meaty or oily fish	Salmon, tuna, swordfish, mackerel, bluefish	Grilling, broiling, roasting, blackening
Shellfish	Shrimp, scallops, lobster, crab, clams, mussels	Steaming, sauteing, grilling on skewers, baking

The fish chart places two dozen common fish from lean to oily and delicate to firm, so you can see which ones can be swapped in a recipe.

How to tell when seafood is done

A good starting point for fish is the 10-minute rule: about 10 minutes of cooking per inch of thickness, measured at the thickest point. Fish is done when it turns from translucent to opaque and separates easily with a fork, at an internal temperature of 145°F. Tuck thin ends of fillets under so the piece cooks evenly. For exact times, see fish cooking times by thickness and shrimp and scallop times.

Shrimp and lobster: the flesh turns pearly and opaque, and shrimp curl into a loose C shape.
Scallops: turn milky white and firm, with a golden crust if seared.
Clams, mussels and oysters: the shells open during cooking. Discard any that stay closed.

Ready to cook?

Put these basics to work with our seafood recipes, from a 30-minute baked shrimp to blackened tuna with mango salsa. For step-by-step directions on baking, broiling, frying, grilling, poaching, sauteing and steaming, see the cooking guide.

Frequently asked questions

How can you tell if fish is fresh?: Fresh fish smells mild and clean, like the ocean, never sour or strongly fishy. The flesh should be firm, moist and spring back when pressed. Whole fish should have clear, bright eyes and red gills.
How long does fresh fish last in the refrigerator?: Cook fresh fish and shellfish within 1 to 2 days of buying it, and keep it in the coldest part of the refrigerator at 40°F or below.
What is the safest way to thaw frozen fish?: Thaw it overnight in the refrigerator. For a faster method, seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes. Never thaw seafood on the counter.
How do I know when shrimp are cooked?: Shrimp turn pink and opaque and curl into a loose C shape. They usually take only 2 to 3 minutes per side in a skillet.
What should I do with clams or mussels that do not open?: Discard any that stay closed after cooking, along with any that were cracked or open and would not close when tapped before cooking.

All seafood recipes | Cooking guide and safe temperatures