CHOOSING THE FRESHEST

  • Skin: Vibrant and shiny with intact scales
  • Flesh: Firm and translucent. Should bounce back when you press it
  • Gills: Bright red with no discolouration
  • Eyes: Bright and clear 
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Behaviour: Active and fiesty. When lifted, they should raise their claws and curl their tails
  • Claws: Shouldn’t be droopy 
  • Antennae: Long and intact
  • Shells: Whole, crack-free and tightly closed
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Upon shucking: Be sure to check that the oyster is live (squeeze some lemon or nudge the edge of the oyster to see it move)
  • Shells: Whole and tightly closed. Free of chips and cracks
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Shells: Whole, crack-free and tightly closed
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Color: Ivory white with no browning
  • Meat: Firm and not mushy
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Skin: White-ish

*Note: Freezing the octopus is often preferred as it tenderizes the flesh

  • Eyes: Bright and clear
  • Meat: Firm and translucent
  • Skin: Free of slime and tears
  • Meat: Firm and not mushy
  • Legs: Whole and intact
  • Color: Vibrant with no discolourations or black spots
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Alive: the legs should be moving and whole.
  • Body: Free of cracks
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour