When buying fish, check its eyes, which must be totally white and not red. Gills must be red, and the body should be firm, not soft.
Oysters should be closed. If an oyster is open it means it is already dead. With mussels, immerse them in a pot of cold water with a little salt. If the mussels floats to the top, do nut buy it. Shrimps and prawns should be greenish with shiny shells, never black - check their nech and tails in addition to their shells.
FRUITS AND VEGETABLES
Store fruits and vegetables in the fridge after sprinkling some water on them to keep their lustre. Never mix vegetables - salad leaves should not be kept together with potatoes, or apples for example. Vegetables can keep in the fridge for about three days, while fruits like pears, apples and oranges can last for about a week.
Meats like chicken and beef can be stored in the fridge for a maximum of one week, but freezing them properly lets you keep them longer. Chicken and beef can be stored in the freezer for up to six months, the fresher you buy them, the longer they keep.
THAWING AND STORING
Use vacuum bags, plastic bags and plastic wrap; keep all items for storage separately, and never uncovered. To thaw items from the freezer, the most hygienic way is to put them in the fridge for at least one day, or alternatively, run them under cold running water in their original packaging - do not soak.