Selecting fresh seafood is both an art and a science. The key indicators of freshness vary by type of seafood, but there are some universal principles to follow. For whole fish, the eyes should be clear and bright, not cloudy or sunken. The gills should be bright red or pink, not brown or gray. The flesh should be firm and spring back when pressed, and there should be no strong fishy odor - fresh fish should smell clean and briny. When selecting shellfish like clams, mussels, and oysters, they should be alive and responsive. The shells should be tightly closed or close when tapped. Avoid any with broken shells or that don't close when handled. For shrimp, look for firm, translucent flesh with no black spots or discoloration. The shells should be intact and the tails should be curled under the body. Understanding seasonal availability is also crucial. Different types of seafood are at their peak during different times of the year, and buying in season ensures the best quality and often better prices. Building a relationship with your fishmonger is invaluable. A good fishmonger can provide information about the source, catch date, and preparation recommendations for any seafood you're considering.