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In general, fresh seafood should smell ... like nothing. That is, not fishy, not sharp, not like anything except maybe the sea (if you know what that is). There should not be a chemical smell, even faint -- although some things, like scallops, are treated with chemicals -- either no smell, or sea smell. If fish smells "fishy," it's already old. Freshness in seafood is more an absence of smell. In whole fin fish, there are many other ways to tell freshness: brightness of eyes, color of gills (Red, not brown), elasticity of flesh, adherence of scales -- but it is MUCH more difficult in other seafood.

If you are buying for a restaurant, you have to be very careful with your purveyor: make sure they know exactly what you want, and send anything back that does not conform. For home buying, search until you find the best-tasting, least-smelling seafood you can get.
 
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