A Look At Handling Seafood Safely

Seafood is an important part of any healthy diet. It contains omega-3 fatty acids, high quality protein, and many other essential nutrients your body needs. In order to get the most out of your seafood, however you need to handle it properly. Follow these basic food safety tips to make sure your seafood is as tasty when you eat it as it was when you bought it.

When you go to the fish counter in your local supermarket, the seafood should be displayed in a refrigerated case or on a thick bed of fresh ice. The entire area should smell clean without the least hint of fishiness. Take a close look at the fish. The eyes should be clear with a slight bulge. There are very few types of fish with naturally cloudy eyes that are sold at most fish counters.

Whole fish and fillets should be firm and shiny. Gills should show bright red and show no signs of slime. If the flesh is dull colored, the fish could be past its best date. If you press on the fish, it should spring back. Fillets should now show any darkening or drying on the edges. You should not select any piece with green or yellow discoloration and there should be no mushy areas.

Shellfish come with a tag or label from their processors. No fishmonger should have a problem showing you these tags or labels if you request it. Really good ones will have them displayed with the seafood. These tags are marked with the processor's certification number and other information you may need to know about your seafood.

Do not eat any mussels, clams, or oysters that have broken or cracked shells. Whole shellfish can be tested by tapping on the shell. Live shellfish will close up quickly when tapped. If they stay open, do not buy them. Lobsters and crabs that are purchased alive should be showing leg movement. These crustaceans spoil very quickly, so unless you are eating them right then and there, you are better off buying them alive.

Once you get home, store your seafood safely. If you will be using it within two days of purchasing, put it in a cold area of the refrigerator. If you will be waiting longer, you should consider freezing it. Living seafood should be eaten the same day you purchase it ideally. Frozen seafood should be thawed gradually overnight in the fridge. Always remember to wash your cutting board, knives, and hands to prevent cross contamination with other foods.

Whether you are making something as simple as shrimp appetizers or something much more complex, always make sure your seafood is properly cooked. Fish should turn opaque in color and flake easily when done. Check in more than one spot to be sure. Shrimp and lobster turn an opaque pearl color when done. Scallops turn opaque and firm with a milky white color. Clams, oysters, and mussels are done as soon as their shells open. Any that do not open should be discarded.

By using these simple steps, your seafood will taste wonderful because you are getting the freshest you can get. Your guests and family will be safe eating seafood that has been handled properly. The worst thing that could happen is causing your guests to be sick. By following these precautions, your seafood will not only be delicious, it will be perfectly safe.

By: Christine Szalay-Kudra

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