How to Spot a Safe Seafood Seller

Anyone who's ever smelled rotting seafood at the fish counter has a pretty good idea of what a poorly run seafood market smells like. But the absence of any strong odor doesn't necessarily mean that the seller is practicing safe food handling techniques. Based on FDA's Food Code, here are some other points to consider: Employees should be in clean clothing but no outerwear and wearing hair coverings. They shouldn't be smoking, eating, or playing with their hair. They shouldn't be sick or have any open wounds. Employees should be wearing disposable gloves when handling food and change gloves after doing nonfood tasks and after handling any raw seafood. Fish should be displayed on a thick bed of fresh, not melting ice, preferably in a case or under some type of cover. Fish should be arranged with the bellies down so that the melting ice drains away from the fish, thus reducing the chances of spoilage. What's your general impression of the facility? Does it look clean? Smell clean? Is it free of flies and bugs? A well-maintained facility can indicate that the vendor is following good sanitation practices. Is the seafood employee knowledgeable about different types of seafood? Can he or she tell you how old the products are and explain why their seafood is fresh? If they can't, you should take your business elsewhere.