Thaw frozen seafood gradually by placing it in the refrigerator overnight.
When possible, put the cooler in the shade and keep the lid closed as much of the time as you can. Carry picnic seafood in a cooler with cold packs or ice. A clean cooler prevents harmful bacteria from the raw fish from contaminating cooked seafood or other foods. If the cooler has been used to transport raw seafood, it is also a good idea to sanitize the interior after cleaning using a kitchen sanitizer. Cleaning is especially important if the cooler was previously used to transport raw seafood. Be sure to clean coolers with hot soapy water before packing cooked seafood. If you use plastic or other non-porous cutting boards, run them, along with plastic, metal, or ceramic utensils through the dishwasher after use.Ī Clean Cooler Is Critical.Or use a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water. For added protection, kitchen sanitizers can be used on cutting boards and counter tops after use.Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.Wash your hands for at least 20 seconds with soap and warm water after handling any raw food.It should be in its own display case or separated from raw product by dividers.
When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood. Take these steps to avoid cross-contamination: When preparing fresh or thawed seafood, it’s important to prevent bacteria from raw seafood from spreading to ready-to-eat foods. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer. If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40☏ or below. Put seafood on ice or in the refrigerator or freezer soon after buying it. Avoid packages where the “frozen” fish flesh is not hard. Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen. Don’t buy frozen seafood if its package is open, torn, or crushed on the edges. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.įrozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long before cooking. 
Check for Leg Movement: Live crabs and lobsters should show some leg movement.If they don’t close when tapped, do not select them. Do a “Tap Test”: Live clams, oysters, and mussels will close when the shell is tapped.
FRIED FISH NEAR ME DELIVERY CRACKED
Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken. This means that the shellfish were harvested and processed in accordance with national shellfish safety controls. These tags and labels contain specific information about the product, including the processor’s certification number. Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish. Fresh fish and fish fillets sold as “Previously Frozen” may not have all the characteristics of fresh fish (e.g., bright eyes, firm flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild, not fishy, sour, or rancid.įollow these general guidelines for safely selecting shellfish:. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat. Some refrigerated seafood may have time/temperature indicators on their packaging, which show if the product has been stored at the proper temperature. Shrimp, scallop, and lobster flesh should be clear with a pearl-like color and little or no odor. Fish fillets should display no discoloration, darkening, or drying around the edges. The flesh should spring back when pressed. Fresh fillets should have firm flesh and red blood lines, or red flesh if fresh tuna. Whole fish should have firm flesh and red gills with no odor. A fish’s eyes should be clear and shiny. Fish should smell fresh and mild, not fishy, sour, or ammonia-like. The following tips can help you when making purchasing decisions: Because the color of a fish can be affected by several factors including diet, environment, treatment with a color fixative such as carbon monoxide or other packaging processes, color alone is not an indicator of freshness. Only buy fish that is refrigerated or displayed on a thick bed of fresh ice (preferably in a case or under some type of cover).
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