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If they are alive they are fresh. Don't buy crabs or lobsters w/ broken claws or injuries or less than lively. When crustaceans start dying, or break a limb, they or the limb start turning to mush that does not resemble meat. If the crabs or lobsters are cooked, they probably were cooked on the commercial vessel that they were caught from, or iced and cooked at the port processors, and as long as they stay frozen they will probably be OK for a few months. Oysters should be bought alive by the 1/2 or whole bushel. I love Florida Apalachicola oysters, never any muck or hair just a little sand, unlike St. Augustine "local" oysters (retrieved from a sailboat mooring. Can you say hepatitis?). If the clams aren't alive, and you are putting them in chowder or gumbo, just buy chopped canned, and if you don't want rubber bands, put them in last like you do with shrimp. And scallops from roadside stands - and a lot of Chinese buffets - are often times stingrays whose fins were punched out with a pipe, skin peeled off, and viola! scallops! Keep in mind, all commercial seafood is frozen. It would never make it back to shore w/o tons of ice. 99% of grocery store seafood is weeks to months old. Commercial caught fish are as much as a week old before they make it back to port. If it stinks, don't eat it.

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Q: What is the most important indication of freshness in oysters clams lobsters and crabs?
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