Seafood Safety Tips
Follow these safety tips to enjoy your seafood year-round!
- Know your Seafood Seller
- Purchase Seafood Carefully
- Keep Seafood's Cold
- Keep "Live" shellfish "Alive"
- Refrigerate Live Shellfish Properly
- Don't Cross-Contaminate
- Cook Seafood Thoroughly
- Never refreeze previously frozen seafood
- Freeze Fish Before Making Sashimi, Sushi, Ceviche, Gravlaz, or Cold-Smoked Fish
- Cook fresh fish within two days.
- Rinse seafood in cold water to remove surface bacteria.
- The safest way to defrost seafood is in the refrigerator, not at room temperature.
- Always marinate seafood in the refrigerator, not on the countertop.
- If a slightly opened clam, oyster, or mussel doesn't shut when tapped upon, discard it.
- Fresh shellfish should be alive when purchased.
The Food and Drug Administration warns that certain fish are high in mercury. These include:
- King mackerel
- Swordfish
- Tilefish
For more information, call 888-723-3366.
See also:
Fish: Know Your Limits
Bad Fat, Good Fat
Salmon Recipes.
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