Keeping your Seafood Safe Recipe

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Food Safety Tips~

 
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Ingredients

  • All Seafood

Directions

  1. Keeping Your Seafood Safe
  2. Consumers are becoming more concerned about ensuring the seafood they buy and eat is safe. Below are tips from the American Dietetic Association that will help keep your favorite seafoods safe from the supermarket to the kitchen table.
  3. Buying
  4. Fresh Seafood
  5. Buy only from reputable sources (i.e. supermarket, seafood market, etc.)
  6. Base seafood purchases on quality
  7. Make sure fresh seafood is properly refrigerated below 40° F
  8. Check to make sure packaged seafood is well-packed in ice
  9. Check to make sure the flesh is shiny and firm and not separating from the bone
  10. With time, the color fades from light pink, to gray to finally greenish or dull brown
  11. Make sure the odor is fresh and mild
  12. Fresh fish and shellfish should not have an overly "fishy" odor
  13. If unwrapped cooked seafood, such as shrimp, crabs or smoked fish, is displayed in the same case as raw fish, don’t buy it
  14. Cross-contamination may have occurred
  15. To prevent foodborne illness, pregnant women, older Americans, young children and people with weakened immune systems should not eat raw seafood such as:
  16. Raw fish (sushi or sashimi)
  17. Raw shellfish (oysters, clams, scallops, mussels or ceviche)
  18. Seafood ordered undercooked or "rare" such as tuna carpaccio
  19. Frozen Seafood
  20. Use packaged, frozen seafood before the expiration date
  21. If an expiration date has passed, don’t consume the product; throw it away
  22. Make sure packaged seafood does not contain ice crystals indicating that the product has been previously thawed
  23. Check for tightly sealed packages that are free of dents and tears
  24. Storing
  25. Fresh Seafood
  26. Refrigerate seafood immediately below 40° F after buying
  27. Wrap fresh seafood in cellophane or air-tight containers
  28. Store fresh, pasteurized or smoked seafood products at 32 to 38° F
  29. Use a refrigerator thermometer to ensure proper temperature
  30. Store live clams, oysters, mussels, crabs, lobsters and crayfish in well ventilated containers and cover with a damp cloth or paper towel
  31. Frozen Seafood
  32. Store frozen seafood immediately at 0° F after buying or until ready to use
  33. Keep it in the original moisture and vapor-proof packages
  34. Preparing
  35. Raw Seafood
  36. Keep raw and cooked seafood separate to avoid cross-contamination
  37. Wash hands, utensils, plates and cutting boards thoroughly between handling raw seafood and cooked seafood or other ready-to-eat foods such as fresh produce
  38. Use two separate cutting boards, one for raw seafood and the other for cooked seafood
  39. Frozen Seafood
  40. Follow the same preparation techniques for frozen seafood as for raw seafood
  41. Prepare frozen seafood according to package directions
  42. Defrost frozen seafood in the refrigerator, under cold running water, or in the microwave--never on the counter
  43. Cook fish until it is opaque and flakes easily with a fork

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