Eating spoiled seafood isn’t just a bad dining experience—it can be a serious health risk. Contaminated seafood can harbor dangerous bacteria like Salmonella, Listeria, or Vibrio, which can cause severe food poisoning. Symptoms range from nausea and vomiting to diarrhea, fever, and in extreme cases, life-threatening infections. Shellfish, especially raw oysters, can contain Vibrio vulnificus, a bacteria that can lead to severe illness or even sepsis in those with weakened immune systems.
Beyond bacteria, spoiled seafood can also accumulate toxins like histamines, which cause scombroid poisoning, leading to allergic reactions, hives, and difficulty breathing. Simply put: if seafood seems off in any way, it’s not worth the risk.
Texture Tells the Truth
When it comes to seafood, texture is one of the biggest indicators of freshness. Executive Chef Mazen Mustafa of The Lonely Oyster warns that if your seafood feels soft, mushy, slimy, or sticky, that’s a major red flag. Fresh seafood should be firm and resilient—whether it’s fish, shrimp, or lobster, the flesh should bounce back when pressed. Slimy or sticky seafood means bacterial growth has begun, and mushy textures signal that the muscle fibers have started breaking down. If your seafood doesn’t feel right, don’t eat it.
Here are eleven other reasons to pass on seafood.
- It smells like ammonia – A sharp, chemical smell signals spoilage. Seafood should smell like clean ocean air, not cleaning products.
- Muscle fibers are separating – In fish or scallops, muscle fibers should be tight and structured. If they’re falling apart, it’s old.
- The color is off – Dull, discolored fish or artificially brightened fillets could mean poor quality or chemical treatment.
- Ice crystals on the seafood – Freezer burn means it wasn’t stored properly, and flavor will suffer.
- Improper temperature – Seafood not kept cold or hot enough (especially in buffets or displays) can harbor harmful bacteria.
- Dead crustaceans in the tank – A dead lobster or crab in a live tank signals poor handling and contamination risk.
- Whole fish has cloudy eyes or gray gills – Fresh fish have clear, shiny eyes and red gills. Anything else? Stay away.
- Shells of clams or mussels are open – If they don’t close when tapped, they’re dead and unsafe to eat.
- The fish market or restaurant is always empty – Low foot traffic usually means slow inventory turnover and older seafood.
- It’s been in your fridge too long – Raw seafood lasts only 1–2 days in the fridge. Past that, it’s better to toss it.
- It’s expired – Even if it looks okay, expired seafood can be risky. Trust your senses — and the date label.
Trust your eyes, nose, and especially your fingers when it comes to seafood. If it feels wrong, it probably is.
