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4 Steps to Food Safety
4 Steps to Food Safety
Prevent food poisoning! Handle seafood safely.
Prevent food poisoning! Handle seafood safely.

Fish and Shellfish – Be Sure They’re Safe

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June 05, 2013 — With their high quality protein and other essential nutrients, fish and shellfish are important parts of a healthful diet. But, as with any food, safe handling is essential to reducing the risk of foodborne illness, often called “food poisoning.” Follow these basic food safety tips for buying, storing, and preparing fish and shellfish.

Buy Right: Fresh
When buying fresh fish or shellfish, be sure that it is refrigerated or displayed on a thick bed of fresh ice that is not melting. Preferably, it should be displayed in a case or under some type of cover. Watch for these signs of freshness:



Buy Right: Frozen
Frozen seafood can spoil if it thaws during transport and is left at warm temperatures for too long. Follow these tips when selecting frozen seafood.

Store Safely
Put seafood on ice or in the refrigerator (if it will be used within two days) or freezer soon after buying it. If freezing, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks.

Cook It Safe
Most seafood should be cooked to an internal temperature of 145ºF and checked in more than one spot to help ensure doneness. If you don’t have a food thermometer, there are other ways to determine whether seafood is done.

For more information visit:
Fresh and Frozen Seafood: Selecting and Serving it Safely

Media: 1-301-796-4540
Consumers: 1-888-SAFEFOOD (toll free)