Fresh seafood can be an affordable way to add protein to your meals. But it must be handled and stored safely for it to remain safe for consumption – the key being prevention of cross-contamination. Here are some simple guidelines for properly storing and handling fresh seafood:

Store it Correctly

In order to maintain fresh seafood, it must be stored at a cold temperature. This means keeping seafood in an icebox or tightly wrapped in plastic, foil, or moisture-proof paper and placed in the freezer.

When freezing seafood, place it on the lowest rack and preferably on a tray to prevent juices or melted ice from dripping onto other foods and extend freshness.

Cook to a Safe Temperature

While cooked seafood is usually safe to consume, it is essential that you cook it thoroughly and use an uncontaminated kitchen and cooking area when working with it. This is especially true if working with raw fish or shellfish.

Temperature monitoring with a thermometer can help you ensure your seafood is at the proper storage temperature in your home fridge. Bacteria multiply rapidly between 40 degrees F to 140 degrees F (5 degrees C), so it’s best to keep seafood as cold as possible when in storage – whether that be in your refrigerator or freezer.

Selecting the Right Seafood for Your Recipe

When selecting fresh or frozen seafood, always look for signs of freshness such as bright eyes, firm flesh, red gills and bloodlines. These characteristics help guarantee that the seafood isn’t contaminated with parasites, bacteria or viruses.

Check for Frost or Ice Crystals on Packages

When purchasing frozen seafood, look for packages that are closed and have clear, hard-frozen fish flesh. Additionally, look for a time/temperature indicator on the packaging.

Be Careful With Cross-Contamination

Fresh and cooked seafood should never be served on the same plate to prevent contamination of raw product with juices from other dishes. Furthermore, bacteria grow rapidly within the “Danger Zone” of 40-140 degF, so it is essential to store seafood cold and out of direct sunlight when not in use.

Keep your seafood fresh by following these simple rules when preparing it: Use the proper amount of salt and seasonings; don’t over or undercook; and wash your hands thoroughly before and after handling any raw or cooked seafood, especially sashimi or other raw seafood. These steps can help ensure the freshness of your catch.