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.