Seafood Storage and Handling Tips
The leading cause of most food-borne illnesses is improper food handling, preparation, and storage. Follow these tips to ensure good seafood quality and safety:
When Shopping
Only buy seafood from reputable, commercial sources.
When you are food shopping, purchase seafood last and keep it cold. Ask your grocer to pack your seafood on ice for the trip home.
Fresh fish, shucked oysters and scallops have a mild, fresh sea breeze odor. A strong, fish odor generally is not acceptable.
Clams and oysters (molluscan shellfish) should be purchased alive. Shells of live clams and oysters may open naturally but will close tightly when tapped, indicating that they are alive. Discard any dead ones.
Storage at Home
Store seafood in leak-proof containers for up to two days in the coldest part of your refrigerator at 32-38 degrees F, or three to10 months frozen. Shelf life will vary depending upon product form and species.
Never store live (in the shell) oysters or clams in air-tight containers. Place them in a container with a lid that is slightly ajar and refrigerate for no more than five days. Oysters and clams will naturally open during storage. Tap the shell lightly. If it does not close, it is dead and must be discarded.
If you have seafood storage questions, ask your seafood supplier.
Preparation at Home
Thaw seafood in the refrigerator, never at room temperature. To use frozen seafood immediately, thaw under cold running water (1 to 2 hours per pound of seafood) or use the microwave defrost setting.
Prevent cross-contamination between raw seafood and other food products.
Wash your hands with hot soapy water before and after handling raw seafood.
Do not drip seafood juices on counters, utensils or other foods.
Thoroughly wash containers that held raw seafood before using them again.
Always marinate seafood in the refrigerator, never at room temperature. Discard the marinade after use.
When in doubt, throw it out! Do not taste a food if you even suspect it might be spoiled.Links To Related Web Sites
- Visit the FDACS Division of Food Safety Web Site
- Visit the USDA Food Safety and Inspection Service Web Site
- Visit the Food and Nutrition Information Center Web Site
- Visit the Gateway to Government Food Safety Information Web Site
