Fresh whole fish should have bright, clear eyes; skin should be shiny, firm and elastic to the touch, gills should be red not brown, and if gutted, the cavity should be clean.
Fresh bi-valve molluscs should be tightly closed or close on tapping, with no cracks in the shells.
Live crustaceans should react to being touched, and the tail should fold under the body of live Lobsters, Langoustines and Crayfish.
Smoked fish should be glossy, with no gaping or discolouration, and should smell fresh and smoky.
