Purchasing seafood can be a tricky task, but with just a little bit of knowledge you can choose with confidence. Knowing what to look for can save you from a spoiled meal or worse. Use the guides below to help you get the freshest, finest quality seafood. If you don't find the answer to your question or want more information, email us anytime. A knowledgeable consumer is our best customer!

Live Lobster

Lively is the key word when purchasing live lobster. The tail should snap back when it has been pulled out straight. Since lobster decomposes so rapidly after death, be sure your purchase is strong and cook it as soon as possible.

Scallops

Fresh

The freshest scallops are a nice white colour and have little if any odour. They should not be sticky to the touch.

Frozen

Yellowing in scallops is a sign of old age. Check the date code on the packaging if possible.

Excessive water when the scallops are thawed is a sure sign of the presence of tri polyphosphate. These scallops are known as having been "soaked", a process which is illegal in Canada. If you suspect the scallops you have purchased to be soaked, you can take them to the Canadian Food Inspection Agency and have them tested.

Salt Fish

A reddish tinge indicates salt fish that has not been kept at the proper temperature. While salt fish is generally a stable product, it should be kept in the refrigerator to avoid the growth of bacteria.

Frozen Fish

Yellowing around the edges of the fillet is a sign of old age.

Reddish streaks within the fillet are most likely blood spots, an indication that the fish was not carefully handled at the time of being caught and has been bruised or gabbed with a fish fork.

A soapy film on the thawed fillet most likely indicates that the fish has been soaked with tri polyphosphate. Depending on how long it has been soaked for, you will also encounter excessive water when cooked or fully thawed. Check the ingredients to avoid purchasing chemicals and water.