• Try not to eat the skin or fat on fish. Most contaminants will be found in these areas.
• If you marinate fish, always do it in the refrigerator, never at room temperature. Fish deteriorate very quickly at room temperature.
• A "packed under federal inspection" (PUFI) label on he package means that the seafood has been processed and packaged in the presence of a federal inspector.
• To steam fish, place the fish in a microwave-safe (plain, no colored design) paper towel. Moisten under water and microwave for about five minutes.
• Eskimo women cook salmon in a dishwasher.
• Fish should be labeled Grade A.
• If you see a seafood product with USG Inspected on the label, it is not an authorized designation.
• Petrale Sole is considered to be the highest quality fish for eating in the Pacific Ocean.
• Always cook fish at a low to moderate temperature to retain the moisture and preserve the tenderness. Never more than 350 degrees.
• If you doubt the freshness of a fish, place it in cold water. If it floats (or swims away) it has recently been caught.
• Thaw frozen fish in milk. The milk draws out the frozen taste and provides a fresh caught flavor.
• If you soak oysters in club soda for about five minutes, they are usually more easily removed from the shells.
• You should refrain from tasting meat, poultry or fish until the cooking has been completed. Parasites may not be dead and infestations have been known to occur from partially cooked fish especially.
• Consumption of seafood in the United States has risen considerably; contamination is a cause of serious concern to many.
• Depending on the species, 11 to 27 percent of the total fat in fish and shellfish is saturated. This can be compared to 37 percent in pork and 48 percent in most beef.
• If you are going to the Caribbean, Florida or Hawaii and plan on eating tropical fish, it would be best to call the fish safety hotline to help you avoid ciguatera poisoning. They can tell you the current fish with problems.
• Eating raw shellfish may cause viral and bacterial diseases. Most problems have been caused by shellfish caught in sewage polluted waters on the East Coast.
• A regular course of fish three to four times a week will help keep you supplied with essential nucleic acids, DNA and RNA.
• Due to contamination of fish in general, pregnant woman should not eat fish of any type more than twice per week.
• A single 3-1/2 ounce serving of sardines is higher in calcium and phosphorus than a glass of milk. Sardines also contain vitamin D to assist the calcium in working properly.
• A 100 gram serving of sardines provides up to 53 percent of your minimum requirement of protein. More than the same weight of T-bone steak.
• New evidence shows that eating as little as one serving of fish per week can significantly reduce your risk of heart disease.
• All shellfish are naturally high in sodium.
• Bonita, a substitute for tuna and swordfish from the Pacific Ocean has been found to contain high levels of PCB's.
• A high fish diet may aide in reducing the effects from increased salt intake.
• Sushi may contain larva of a parasite roundworm. Fish must be cooked to an internal temperature of 140 degrees or frozen for three days at -50 degrees to kill larva. Susceptible fish include: Mackerel, Herring, Squid, Sardines, Bonita, Salmon, Sea Trout and Porgy.
• A frequent trip to the sushi bar may leave you short of vitamins thiamine and B1. Raw fish contains a substance that destroys these vitamins.
• White Croakers are one of the most popular fish sold in markets on the west coast. They have been found to contain the highest levels of DDT and PCB's of any fish.
• The safest fish to eat are halibut, sole, skipjack tuna, commercially raised trout and turbot.
• Since most people do not eat large amounts of fish on a daily basis, the levels of contaminants that are consumed are negligible, and therefore you should not give up eating fish.
• Mollusks, Clams and Oysters are filter feeders and may build up concentrations of any toxins present in water.
• Hepatitis has increased recently, resulting from shellfish caught in areas contaminated by human sewage. Cook all shellfish for protection against contaminants.
• Shellfish live by filtering 15 to 20 gallons of water a day.
• Sixty-percent of all fish eaten in the United States comes from 116 foreign countries, many of which have poor sanitation conditions. Only five percent are actually inspected by the USDA.
• Fish that feed on the bottom of lakes, such as carp, and high fat fish such as bluefish and bass, have a higher incidence of contamination than others.
• Cooking fish removes many of the contaminants which are usually found in the fat.
• Clams and oysters are simple to open, if first washed with cold water, then placed into a plastic bag and kept in the freezer for one-half hour.
• Throw away any clams that do not open when steamed or boiled. They are dead and probably contaminated.
• Clams may also be dropped into boiling water and let stand for a few minutes. This will relax their muscle and make them easier to open with a knife or beer can opener.

See also:
Healthy Fish and Seafood Recipes
Fat Content in Fish
Saltwater Fish Food Facts
Freshwater Fish Facts
Choosing and Cooking Fresh Fish
Market Forms of Fish
Fish: Know Your Limits
Food Bytes: Fish
Salmon Recipes

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