Tips on picking the best seafood
from an "old salt".

* I'd ask around for a reputable seafood store. Once inside, check out the menu and ask for whatever is the freshest:-) * In general, keep away from great, but still may contain bones, so beware. * The fish should have a clean look and smell to it, so ask to smell it before you buy it. If the fish has an ammonia smell, refuse it. The filet should also be smooth, not slimy. With crabmeat, the same pro- cedure applies. If it has an ammonia smell, pass it by. * Scallops are interesting because they smell odd most of the time. They should smell like a clean ocean, salty but fresh. The scallop should be opaque or occasionally golden. Graying is not acceptable. Scallops that are bad will really stink!! If you're not sure, they're probably fine. * Shrimp are the easiest to spot when they are bad... they look it. They are slimy and they smell. Otherwise, they have little odor and tend to take on the ammonia smell the longer they sit. * Crabs, and lobster should only be eaten when you buy them alive and steam them live. Otherwise, you must rely on your seafood place to steam only live crabs, and lobster. Again, ask around. The dead ones deteriorate quickly and smell. Refrigerated crabs can be kept 2-3 days. * Soft shell crabs should be alive or frozen when bought. * Thawed crabs lose their taste quickly and fresh cleaned crabs are okay, but lose their taste after a few days. Live crabs should be soft to the touch. The softer the better. Either one will be tough when sauteed. * For fried softshells, it doesn't matter. Cut out the eyes, lift up the sides and remove the lungs (the ivory feathery looking things on both sides of the crab). Behind the eyes is a sand bag (a round pouch behind the eyes) remove it. Remove the apron on the belly side. The male's is like a coat hanger shape; the female's is an apron shape. The feelers also need to be removed. The crab is now ready.

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