Li Qing

How to Choose Fresh Seafood

Right from the start, we’ve vowed to be Singapore’s friendly neighbourhood fish market. As direct importers, we’ve learned plenty from being in the trade and, we’re here to share those tips with you. 

Whether you’re visiting our seafood beds or fishing around our online fish market, read on for how to find yourself the freshest of bites.

  • 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

20-31 Oct: 18th Anniversary Gala