Fish & Seafood Shopping Secrets

Top Tips for Choosing Fresh Fish and Seafood at the Market

As a professionally trained chef, I often get asked about seafood—how to buy it fresh and how to tell the difference between truly fresh fish and those that are a few days old.

During the years I ran a successful cooking studio in Cannes, France, we offered a variety of French and Mediterranean cooking classes. One of our popular classes included a visit to Marché Forville with participants, where we shopped for fresh ingredients. While shopping, I would explain all the essential tips they needed to know when buying at any market, especially when it came to selecting fresh fish and seafood.

Here are some tips to help you spot fresh fish and seafood and how to Recognize Raw vs. Cooked Prawns when you're shopping: at the markets.

To check if a whole fish is fresh, look for the following signs:

• Eyes: The eyes should be clear, bright, and slightly bulging. Avoid fish with sunken, cloudy, or dull eyes.

• Gills: Fresh fish have bright red or pink gills. If the gills are brown, gray, or slimy, the fish is not fresh.

• Smell: Fresh fish should have a mild, ocean-like smell. A strong, fishy, or sour odor indicates the fish is not fresh.

• Skin and Scales: The skin should be shiny, metallic, and firm to the touch, with tight, intact scales. Dull or loose scales are a sign of age.

• Flesh: The flesh should be firm and resilient, bouncing back when pressed. Soft, discolored, or mushy flesh is a red flag.

• Belly: The belly should be intact and not bloated or swollen. If the belly is broken or the fish is leaking fluids, it’s likely not fresh.

When perusing the seafood section of your local market or grocery store, it’s essential to differentiate between raw and cooked prawns. Each type serves a different purpose in recipes and cooking methods, and mistaking one for the other can completely alter your dish.

Fortunately, recognizing the difference between raw and cooked prawns is straightforward with a few key indicators. Let’s dive into some easy-to-spot differences:

Check the Color:

Raw Prawns: Typically, raw prawns are a translucent grayish-blue color. This is their natural state before being subjected to heat. The raw shells, too, will often have a slight sheen and may appear almost see-through in parts.

Cooked Prawns: Cooked prawns, on the other hand, turn a vibrant pink or orange color once they're properly cooked. This shift to a bright hue is a clear and immediate indicator that they have been subjected to heat. Additionally, the flesh of cooked prawns is opaque white.

Texture:

Raw Prawns feel firm yet pliable to the touch. The texture is slightly gelatinous and smooth.

Cooked Prawns are firm to the touch and maintain a bouncy texture. They should snap if bent too far and will not have the gelatinous quality of raw prawns.

Shell Appearance on Raw Prawns: The shell on raw prawns is often slick and can feel slightly slippery. The legs may still be attached, and the shell might have a somewhat translucent quality.

For cooked prawns, the shell becomes dry and brittle, and the legs often fall off easily or may already have been removed. The shell is no longer translucent and appears more opaque.

Smell: 

Fresh raw prawns should have a clean, ocean-like smell with no off-putting odor. A strong or pungent smell can be a sign of spoilage and means they should be avoided immediately.

Cooked prawns also carry a fresh scent but are more distinctly "seafood" smelling. The scent is mild and pleasant, without any strong, fishy smell.

Packaging and Labels: 

Sometimes, labels can be obscured or missing, but usually, the packaging will inform you Raw Prawns labels might say "raw," "uncooked," or indicate they need cooking before consumption.

Cooked Prawns: Packaging normally states "cooked," "ready to eat," or similar wording, eliminating the guesswork.

Some Practical Tips

If you're unsure, don't hesitate to ask your fishmonger or a store employee. They can easily clarify whether the prawns are raw or cooked.

When buying from a seafood market, you can always request a closer inspection or ask to smell the product, particularly if they are left on display.

Some Practical Tips

If you're unsure, don't hesitate to ask your fishmonger or a store employee. They can easily clarify whether the prawns are raw or cooked.

When buying from a seafood market, you can always request a closer inspection or ask to smell the product, particularly if they are left on display.

Here is why it matters: 

Understanding the difference between raw and cooked prawns is crucial for a successful culinary experience:

For example: Raw Prawns are perfect for dishes where you can control the cooking process, like in stir-fry, paella, or grilled recipes. Cooking them yourself ensures optimal freshness and flavor.

Cooked Prawns are Ideal for dishes that require little to no extra cooking, such as in salads, cocktails, or as a simple topping for pasta. Their convenience saves time without compromising taste.

Recognizing the difference between raw and cooked prawns is simple once you know what to look for. By considering color, texture, shell appearance, and smell, you'll be able to accurately identify them and use them appropriately in your recipes. Happy cooking!