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.

At any fish counter, the seafood should be displayed either refrigerated or on a bed of fresh ice, that shows no signs of melting. The case should be covered and smell clean, not fishy. Look at the seafood. When you look at a whole fish, the eyes should be clear and slightly bulged. There are only a few types of fish with naturally cloudy eyes, like walleye pike.

Fillets and whole fish should have firm, shiny flesh. Their gills should be bright red and free of any slime. Dull colored flesh could mean the fish is past its prime. When pressed, the meat should spring back. Fillets should not show any drying or darkening around the edges. There should not be any discoloration, such as green or yellow, and there should not appear to be mushy or dry areas.

When you are shopping for shellfish, ask to see the label or tag that came with it. Sacks of live shellfish are tagged and labels are put on containers of shucked shellfish. These tags inform you about the processor’s certification number, the size of the seafood and more.

Toss any oysters, clams, or mussels that are cracked or broken. To check whole ones, tap on the shells. Live shellfish will close up tightly when tapped. If they do not close, pass them by. Lobsters and crabs that are purchased alive should be showing some leg movement. They spoil very fast, so buying these foods live is the only way to guarantee what you are getting is fresh.

Once you get home, put the seafood in the fridge if you will be eating it within two days. Any longer than that and you had better consider freezing it. Living seafood should be eaten that same day if possible. Frozen seafood should be thawed gradually overnight in the refrigerator. Follow standard cleanliness routines and sanitize your hands, knives and cutting board to prevent cross contamination.

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.

These steps will help ensure that your seafood turns out perfectly. Your guests and family need to have a meal that is not only delicious, but also safe to eat. The worst that can happen is that someone gets sick from your food. These simple rules will keep your seafood safe and delicious.

Keeping a few special dip recipes on hand is a great way to be prepared. If you find you need to bring a dish at the last moment, whip up some dip and add crackers, raw veggies or chips. Everyone loves appetizers at potlucks and other gatherings, so bringing dip is a great way to avoid the hassle.

Comments are closed.