Picture this: you’re at a market counter, smelling a pile of fish, and you think to yourself, “Hmm, this looks… fine?” But honestly, a lot of us have been there — we rush, we guess, and later we’re left with something that tastes off or, worse, might not be safe. Buying seafood can feel overwhelming if you’re not sure what to look for. The good news? With a few practical checks, you can make better choices, protect your health, and feel confident about what’s on your plate.

In this article, I’m going to unpack the real mistakes people make when buying seafood, how to avoid them, and what tiny clues can tell you a lot about quality. If you’ve ever wondered why some seafood is amazing and some… isn’t — you’re in the right place.

Mistake 1: Ignoring the Smell Test  

One of the biggest, most overlooked red flags is buying seafood that smells too fishy. Fresh fish should smell mild, kind of like a clean ocean breeze — not sour, not ammonia-like, and definitely not strong. If it hits your nose with that “ugh” feeling, don’t ignore it — that’s your body’s way of saying something’s off.

Mistake 2: Skipping the Texture Check  

Another mistake people make — especially if they’re in a hurry — is not feeling the fish. Firm, resilient flesh that springs back when you press it is a good sign. If it’s mushy, slimy, or leaves a dent… that’s often not great. Fillets should feel moist but not gooey. Whole fish should be shiny, with scales lying flat.

Why this matters:

Soft or mushy flesh can be a sign of age or mishandling — and that affects both taste and food safety.

Mistake 3: Forgetting to Check the Eyes and Gills  

This one might feel a bit old school, but it’s super effective.

Here’s what to look for on whole fish:

✔ Clear, bright eyes (cloudy = uh-oh)

✔ Gills that are bright red/pink (not brown or grey)

These little checks are quick, but they tell you a lot about how fresh the fish actually is.

Sometimes I think people assume “if it’s on ice it must be good”. Nope — that’s just step one.

Mistake 4: Trusting Labels Blindly  

A surprising number of seafood products aren’t what they say they are. According to studies, species names on labels are accurate only about 85% of the time — meaning nearly 1 in 6 fish might be mislabeled. That’s wild!

Some common label slip-ups include:

• Generic names that hide real species

• Country of origin that’s inaccurate

• Misleading weight from excess glaze or ice

If you can, ask the seller about where the fish came from and how recently it was caught or processed.

Mistake 5: Ignoring Temperature and Storage  

Cold really does matter with seafood. If the fish isn’t kept properly chilled — whether on a thick bed of ice or in a reliable refrigerated display — bacteria can grow fast. That, honestly, directly affects food safety and flavor.

Here’s what to watch for:

• Ice that looks yellowed or old (replace that vendor fast)

• Seafood sitting above the frost line in a freezer display

• Frozen packages with frost crystals — that often means it thawed and refroze (not great).

Keeping it cold from sea to plate really matters.

Mistake 6: Not Knowing Shellfish Basics  

Shellfish — like clams, oysters, mussels — are trickier. The big mistake? Buying ones that aren’t alive. Fresh shellfish should have tightly closed shells or snap shut when tapped. If they stay open, that’s usually a sign it’s no longer alive and probably unsafe.

And for crustaceans like crab or lobster — you really want movement or signs of life if you’re buying them fresh.

Mistake 7: Forgetting Seasonality  

Sometimes fish just tastes better because it’s in season. I mean, there are actual seasonal rhythms to certain catches, and buying fish when it’s abundant often means better flavor and better value. I guess people forget that seafood isn’t magically the same year-round — fish populations and harvest cycles do matter.

A quick local search or a chat with your fishmonger can clue you in on what’s best right now.

Bonus Tips: Quick Practical Checks  

Here’s a little checklist to keep in your back pocket:

When buying fresh seafood:

• Smell first — trust your nose

• Press gently — spring-back flesh is good

• Check eyes and gills

• Ask about origin and catch date

• Ensure proper cold storage

Final Thoughts  

If you enjoyed this, consider saving it or sharing it with someone who cooks for their family. And hey — if you’re curious about pairing seafood with drinks, check out The Ultimate Guide to Choosing a Fine Wine Store for Every Occasion for pairing inspiration.