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About
Our Fleet
Management & Commitment Policy
Quality Assurance
North Carolina Seafood Availability
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Fulcher’s Point Pride
Bay City Crab Company
Sustainability
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Quality Counts
A Consumer's Guide to Selecting North Carolina Seafood
Fresh Cut Fish
What to Look For
Firm, elastic flesh
Translucent color
Moist appearance
Mild scent
Unexpired sell-by-date, if present
What to Avoid
Mushy or bruised flesh
Milky color
Dry or brown edges
Strong sour or “fishy” odor
Expired sell-by date, if present
Whole & Dressed Fish
What to Look For
Bright, shiny eyes
Bright red gills, if present
Firm, elastic flesh
Scales adhering tightly to skin
Smooth, glistening skin
Mild scent
Bright red bloodline in gut cavity
What to Avoid
Cloudy, sunken eyes
Pale or gray gills
Mushy flesh
Scales dull or missing
Excess slime on skin
Strong sour or “fishy” odor
Dark or brown blood line in gut cavity
Frozen Fish
What to Look For
Solidly frozen flesh
When thawed, passes same criteria as unfrozen fish
Tight, moisture-proof packaging
Product is visible, unmarred
Unexpired sell-by date, if present
What to Avoid
Partially thawed fish
Discolored flesh
Dry or papery edges
Torn packaging or crushed edges
Signs of ice crystals or freezer burn
Expired sell-by date, if present
Live Shellfish
What to Look For
Tightly closed shells; if open, they shut when tapped
Moist, intact shells
Mild scent
What to Avoid
Gaping shells; do not shut when tapped
Cracked, chipped, dry shells
Strong sour or “fishy” odor
Shucked Oysters
What to Look For
Plump, cream-colored meat
Free of shell bits and sand
Clear or slightly opaque liquid, less than 10% of volume
Mild scent
What to Avoid
Shriveled, dark, dry meat
Presence of shell or sand
Cloudy liquid
Strong sour or “fishy” odor
Sea Scallops
What to Look For
Free of excess liquid
Creamy white, light tan or slightly pink appearance
Mild scent
What to Avoid
Strong sour or “fishy” odor
Shriveled, dry appearance
Raw Shrimp
What to Look For
Translucent shells with grayish-green or tan coloration
Moist appearance
Firm flesh
Mild scent
What to Avoid
Blackened edges or spots on shell (except spot prawns)
Red color along shell edges
Mushy flesh
Strong sour or “fishy” odor
Cooked Shrimp
What to Look For
Bright red shells
Firm meat texture
What to Avoid
Strong sour or “fishy” odor
Live Soft and Hard-shell Crabs
What to Look For
Show movement of legs and eyes
What to Avoid
Dead animals should be discarded
Cooked Crabs
What to Look For
Bright red color
What to Avoid
Strong sour or “fishy” odor
Cooked Crabmeat
What to Look For
White meat with slight red or brown pigments
Mild scent
What to Avoid
Grayish color or dry appearance
Excess shell or cartilage
Strong sour or “fishy” odor
For more information on North Carolina seafood markets, go to
nc-seafood.org
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