When cooking thicker fish steaks, you can tell they’re ready by making a small cut in the center. It’s ready when the cut is milky white or opaque.

Fresh fish shouldn’t smell at all – if it does, that means it’s been around too long.

Experts say that fresh fish should feel like your own flesh. It must come back up when you press it down.

Choose fillets that are moist and free of drying or browning around the edges.

Store live clams, oysters, mussels and crabs in well-ventilated containers and cover with a damp cloth or paper towel.

Cook fish for about 10 minutes per inch of thickness. For example, a 1-inch thick fish fillet should be cooked for 10 minutes.

Don't buy cooked seafood products which are right beside raw seafood products in the display case - they may be contaminated.

Be careful when handling fish since it can bruise easily. Lift the whole fish gently with both hands. Don't hold it by the tail.

When freezing large quantities of fish, place a piece of the wrapping material between each. They'll separate easily and will make thawing quicker.

Add 5 minutes to the total cooking time for fish wrapped in foil or covered in sauce.