Consumer Steps to Safer Seafood
(Courtesy of the FDA)

When Choosing Seafood

• Buy only from reputable sources.
• Buy only fresh seafood that is refrigerated or properly iced.
• Don't buy cooked seafood if displayed in the same case as raw fish.
• Don't buy frozen seafood if the packages are open, torn, or crushed.
• Put seafood on ice, in the refrigerator, or in the freezer after purchasing.

When Preparing Seafood

• Wash hands thoroughly with hot soapy water before and after handling raw food.
• Thaw frozen seafood in the refrigerator.
• Marinate seafood in the refrigerator, not on the counter.
• Do not allow cooked seafood to come in contact with raw products. Use separate cutting boards and utensils, or wash items completely between use.

When Cooking Seafood

• It's always best to cook seafood. It's a must for at-risk people.
• If you don't have a thermometer, there are other ways to determine if the seafood is done:
  • Fish Fillets flake and begin to separate when penetrated with a knife.
  • Shrimp, lobster, and scallops begin to turn color when cooked properly.
  • Clams, mussels, and oysters' shells begin to open when they are done.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times.