A healthy diet includes seafood. It not only provides you with high quality protein, it provides omega-3 fatty acids and many other essentials to health. In order to get your full nutrition and value from seafood, you need to know how to handle it right. Following these basic safety rules will keep your seafood safe and delicious.

When you go to the fish counter in your local supermarket, the seafood should be displayed in a refrigerated case or on a thick bed of fresh ice. The entire area should smell clean without the least hint of fishiness. Take a close look at the fish. The eyes should be clear with a slight bulge. There are very few types of fish with naturally cloudy eyes that are sold at most fish counters.

Both fillets and whole fish should have flesh that is firm and shiny. The gills should be a nice bright red and there should be no evidence of slime. Dull colored meat could mean the fish has been sitting there too long. If you press the meat with your finger, it should spring back. Fillets should not look like they are drying out or darkening around the edges. There should be no yellow or green discoloration and there should be no areas that look dry or mushy.

Shellfish come with a tag or label from their processors. No fishmonger should have a problem showing you these tags or labels if you request it. Really good ones will have them displayed with the seafood. These tags are marked with the processor's certification number and other information you may need to know about your seafood.

Toss any oysters, clams, or mussels that are cracked or broken. To check whole ones, tap on the shells. Live shellfish will close up tightly when tapped. If they do not close, pass them by. Lobsters and crabs that are purchased alive should be showing some leg movement. They spoil very fast, so buying these foods live is the only way to guarantee what you are getting is fresh.

Once you get home, store your seafood safely. If you will be using it within two days of purchasing, put it in a cold area of the refrigerator. If you will be waiting longer, you should consider freezing it. Living seafood should be eaten the same day you purchase it ideally. Frozen seafood should be thawed gradually overnight in the fridge. Always remember to wash your cutting board, knives, and hands to prevent cross contamination with other foods.

It does not matter if you are making a full seafood meal or some easy appetizers. Always make sure your seafood is cooked properly. Fish will turn an opaque color and flake easily when it is done. Lobster and shrimp will take on an opaque pearly quality when they are perfectly cooked. Scallops will be a nice milky white and firm to the touch. Oysters, mussels, and clams are done when their shells open. Discard any that do not open.

By using these simple steps, your seafood will taste wonderful because you are getting the freshest you can get. Your guests and family will be safe eating seafood that has been handled properly. The worst thing that could happen is causing your guests to be sick. By following these precautions, your seafood will not only be delicious, it will be perfectly safe.