A Guide to Seafood
Proper Handling / Food Safety
- When shopping, pick up meat, poultry, seafood, dairy and other refrigerated or frozen items last.
- Always keep cold foods cold (40° F or below) and hot foods hot (140° F or above).
- Never keep perishable foods at room temperature for longer than two hours – including time to prepare, serve and eat.
- Store seafood in the coldest part of the refrigerator.
- Wash hands thoroughly with hot soapy water before and after handling any raw seafood.
- Avoid cross-contamination! Never allow cooked or prepared foods to come in contact with raw, perishable foods.
Clams
Keep them Cool – Clams like to be stored at 40 to 45 degrees. CLAMS DO NOT LIKE DIRECT CONTACT WITH ICE. Insulate from ice using butcher paper, seaweed, or a basket or container.
Let them drain – Clams can drown in melted ice or in their own liquid unless you allow for drainage. Clams should not be overwrapped.
Let them breathe – Remember, clams are a live product. They will suffocate if overwrapped or sealed in an airtight container.
Protect them – Clams do not like sudden changes in temperature. Keep them in the refrigerator.
About Gapers – Clams may gape (open up) when out of the water, but this does not mean they are dead. Tap the shell of the clam gently. If the clam closes, it is alive. If they do not close when tapped discard and do not eat.
Keep them cool – Mussels like lots of ice. Ice retards bacteria and doubles the shelf life.
Let them drain – Mussels can drown in melted ice or in their own liquid unless you allow for drainage.
Let them breathe – Remember, mussels are a live product. They will suffocate if overwrapped or sealed in an airtight container
About Gapers – Mussels may gape (open up) when out of water, but this does not mean they are dead. When you find mussels open, ice them down and agitate. Most should close up. If any remain open, discard and do not eat.
FRESH FISH
- Store fresh fish in its original wrapper.
- Keep it in the coldest part of the refrigerator (40° F or slightly below), which is usually under the freezer or in the “meat drawer.”
- Cook fresh fish within one to two days.
- Never refreeze previously frozen products.
- Live shellfish should be refrigerated in containers covered with clean, damp cloths – not airtight lids. Discard shellfish that have died.
- Live mussels, oysters and clams may open their shells even in the refrigerator. Give them a tap; they will close if alive. If not, discard.
- Cook fresh shellfish within one to two days.
- Frozen fish and shellfish should be used within three to six months. The longer these foods are frozen, the more likely they are to lose flavor, texture and moisture.
- Never buy or use dented, bulging, rusted or leaking containers.
- Store canned seafood in a cool, dry place.
- Observe the “use-by” date on pasteurized products which are stored in the refrigerator.
Storage Chart |
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Selecting, Preparing & Cooking
SELECTING SEAFOOD
FRESH FISH
- Fresh fish smells like a fresh sea breeze. If it smells “fishy,” don’t buy it!
- Eyes should be bright, clear and shiny.
- Scales should be shiny and cling tightly to the skin. Gills should be bright pink or red.
- Steaks and fillets should be moist with no drying or browning around the edges.
FROZEN FISH
- Make sure the packages are not damaged.
- Frozen fish should not be freezer burned, off-color, partially thawed or covered with ice crystals.
FRESH SHELLFISH
- Shrimp and freshly shucked scallops and oysters should have a fresh odor.
- A clear, slightly milky or light grey liquid should surround freshly shucked oysters.
- Only buy fresh shellfish that are alive. Shells of live clams, mussels, and oysters will close tightly when tapped.
- Live crabs and lobsters will show some leg movement. Live lobsters will curl their tails tightly beneath them when handled.
FROZEN SHELLFISH
- Be sure that shellfish are packed in close-fitting, moisture-proof containers.
- Buy solidly frozen prepared items, such as crab cakes or breaded shrimp, with no freezer burn or unpleasant odor.
- Defrost seafood in the refrigerator, in cold running water in airtight packaging, or in the microwave. Never thaw at room temperature. Cook microwave-thawed seafood immediately.
- Rinse seafood in cold running water to help remove any surface bacteria.
- Marinate seafood in the refrigerator.
- Avoid cross-contamination! Never allow cooked or prepared foods to come in contact with raw, perishable foods.
- Cooked fish should be opaque and flake easily when tested with a fork.
- Raw shrimp should turn pink and firm when done. Depending on the size, it takes from three to five minutes to boil or steam one pound of medium-sized shrimp in the shell.
- Shucked shellfish such as clams, mussels, and oysters become plump and opaque when ready for eating. The edges of the oysters start to curl. Overcooking causes them to shrink.
- Clams, mussels and oysters in the shell should open. Remove them as they open and continue cooking until all are done.
- Scallops turn milky white or opaque and firm. Scallops take three to four minutes to cook through, depending on the size.
- Boiled lobster turns bright red. Allow five to six minutes per pound, starting the timer when the water comes back to a boil.
Facts on Allergens and Seafood
- Food allergies are not as common as people believe. According to the U.S. Food and Drug Administration, only 2% of adults and 5% of children experience a true food allergy. The following points can help you understand food allergens and seafood, but we recommend consulting the FDA’s website at: www.cfsan.fda.gov/~dms/wh-alrgy.html
- A number of people with a seafood allergy may be able to eat certain fish that are cooked thoroughly. But if you have an allergy, it is critical to check with your physician before consuming any fish or seafood products.
- To avoid seafood allergens, check ingredient labels carefully. Many foods may have hidden sources of fish or fish products.
- Many physicians agree that it is safe and appropriate to begin introducing seafood gradually for children age 3 and older.
- Remember: seafood is an essential part of a healthy lifestyle! In fact, in its 2005 Dietary Guidelines, the U.S. Government prominently featured recommendations for Americans to maintain a healthy weekly serving of fish in their diets.
Nearly all fish and shellfish contain traces of methylmercury. The risks depend on the amount and type of fish and shellfish eaten.
The Food and Drug Administration and the Environmental Protection Agency (EPA) state the following safe recommendations for women and young children so they can receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury:
- Eat up to 12 ounces, or two average meals, a week of a variety of fish and shellfish that are low in mercury. Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, Pollock and catfish.
- Albacore (white) tuna has more mercury than canned light tuna. Safe consumption would be 6 ounces once a week, one average meal.
- Follow these same recommendations when feeding fish and shellfish to your young child, but serve small portions.
Source: http://www.fda.gov/fdac/features/2004/304_fish.html
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
