Rod Mitchell, of Browne Trading in Portland, Maine, suppliers to America's best chefs, on what you should (and shouldn't) bring home.
1. "The best way to buy a fish is when it's whole: Because if the eyes are clear, not cloudy, and the gills are bright red, and not brown, you've spotted a fish that was recently caught and stored properly."
2. "When you're buying fillets, look for those that are firm to the touch and have an iridescent sheen, not a dull look, to them. Ask your fishmonger to let you sniff them - they should smell clean, not fishy."
3. "Shellfish should be alive. Oysters should be closed, and clams and mussels closed or partly opened - the shell should close when you tap it. Ask for the tag, which is required by law - it will show the date of harvest."
More from DETAILS:
- 5 Foods That Will Make You Look Younger
- The 14 Healthiest Snack Foods
- The Ultimate Weights-Free Workout
- Vanessa Hudgens: Too Risque for Disney