Seafood can be a delicious treat, but improper handling might lead to nasty tummy troubles. Food poisoning from fish and shellfish happens more often than you might think, causing everything from mild discomfort to serious illness.
Learning proper seafood safety techniques helps protect you and your family from these unpleasant experiences.
This article is for general information only. The tips provided are recommendations and do not replace professional medical or food safety advice.
1. Buy Seafood From Trusted Sources
Your seafood journey begins at purchase. Reputable fishmongers and well-maintained supermarket counters reduce your risk significantly. Look for clean displays where seafood sits on ice, not soaking in water.
The shop should smell like the ocean - fresh and briny - never overwhelmingly "fishy" or ammonia-like.
2. Keep Seafood Cold Until Cooking
Temperature control prevents bacteria multiplication. After shopping, get your seafood home and into the fridge straightaway. Store raw fish and shellfish at 0-4°C in the coldest part of your refrigerator.
For longer storage, wrap items tightly in moisture-proof packaging and freeze at -18°C or below.
3. Wash Hands And Surfaces Thoroughly
Germs spread easily during seafood preparation. Scrub your hands with soap and warm water for 20 seconds before and after handling raw seafood. Sanitize cutting boards, knives, and countertops with hot, soapy water or a bleach solution.
Consider using separate cutting boards exclusively for seafood to prevent cross-contamination.
4. Cook Seafood To Safe Temperatures
Raw or undercooked seafood poses significant risks. Fish should be cooked to an internal temperature of 63°C, appearing opaque and flaking easily with a fork.
Shellfish requires different indicators: shrimp and lobster turn pink and firm; oysters, mussels, and clams open during cooking (discard any that remain closed).
5. Avoid Cross-Contamination With Raw Foods
Keeping raw seafood separate from ready-to-eat foods prevents harmful bacteria transfer. Never use the same plate or utensils for raw and cooked seafood without washing thoroughly between uses.
Store raw seafood on the bottom shelf of your fridge in sealed containers to prevent juices from dripping onto other foods.
6. Refrigerate Leftovers Promptly
The danger zone for bacterial growth is between 5°C and 63°C. Refrigerate leftover seafood within two hours of cooking - one hour if the temperature exceeds 32°C.
Use shallow containers to cool food quickly and consume leftovers within 2-3 days. For safety's sake, reheat leftovers to at least 74°C before enjoying again.
7. Discard Seafood With Off Smells Or Textures
Your senses are powerful food safety tools. Fresh fish should smell clean and oceanic, while shellfish should have a mild, sea-like aroma. Reject seafood with strong ammonia or fishy odours.
Similarly, avoid fish with dull, sunken eyes, slimy texture, or discoloured flesh. When in doubt, better to throw it out!
