Shellfish

Shellfish:

• Live crabs and lobsters should have legs that move when touched, lobster tail curls under when lifted, solid weight, and a hard shell; not dead or no movement, lobster tail hangs limp, light weight for size; very soft shell (except for softshell crabs)
• Live clams, mussels, oysters, and scallops should have shells tightly closed or close when tapped, shells clean, unbroken and moist, beards still on mussels, fresh scent, neck of a softshell clam should retract when touched; no gaping shells, shells that do not close when tapped, broken, dirty or dried out shells, or a strong fish odor
• Shucked clams, mussels, oysters, scallops should have plump meat, clear liquor, no shell particles or grit, liquid less than 10% of volume (indicating they have been watersoaked to increase their weight), a clean oceany smell, and scallops should hold their shapes; not dried out shriveled or discolored meats, excessive or cloudy liquid, shell particles and grit, a sour odor
• Fresh shrimp should have firm meat and no vein if P&D, translucent, moist shell, firm to touch, and a mild odor; not with black spots on the shell, dull or dry shells, soft flesh and traces of vein (if P&D), strong iodine odor