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Fresh and frozen seafood
Fish and shellfish are nutritious foods, but they can carry bacteria, viruses, parasites or naturally occurring toxins if contaminated or handled improperly. Safe selection, cold storage, prevention of cross-contamination and proper cooking reduce the risk of foodborne illness.
Buy fresh seafood only when it is refrigerated or displayed on a thick bed of fresh ice. Fresh fish should smell mild and fresh rather than strongly fishy, sour, rancid or ammonia-like. Frozen seafood packages should be intact and the product frozen solid; avoid packages showing signs of thawing and refreezing.
Put seafood on ice or in the refrigerator or freezer soon after purchase. FDA recommends storing seafood that will be used within 2 days at 40°F (4°C) or below. Otherwise, wrap it well and freeze it. Thaw seafood in the refrigerator. For faster thawing, seal it in a plastic bag and immerse it in cold water, or microwave it if it will be cooked immediately.
Prevent cross-contamination by keeping raw seafood and its juices away from cooked or ready-to-eat foods. Wash hands after handling raw seafood, and wash cutting boards, utensils, dishes and countertops before using them for other foods.
Cook finfish to 145°F (63°C), or until the flesh is no longer translucent and separates easily with a fork. Cook shrimp, lobster, crab and scallops until the flesh is pearly or white and opaque. Cook clams, mussels and oysters until their shells open; discard shellfish that do not open during cooking.
Raw or undercooked seafoodâincluding sushi, sashimi, ceviche and raw shellfishâcan contain parasites or disease-causing microorganisms. People at increased risk for severe foodborne illness should choose thoroughly cooked seafood.
Never leave seafood or other perishable food at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Refrigerate leftovers promptly.
RECOMMENDED RESOURCES
Selecting and Serving Fresh and Frozen Seafood Safely â U.S. Food and Drug Administration
FDAâs comprehensive consumer guide to selecting, storing, thawing, preparing, cooking and serving fish and shellfish safely.
Cook to a Safe Minimum Internal Temperature â FoodSafety.gov
Federal cooking guidance for fish and shellfish.
Are You Storing Food Safely? â U.S. Food and Drug Administration
FDA guidance on refrigerator and freezer temperatures and safe storage of perishable foods.
People at Risk of Food Poisoning â FoodSafety.gov
Federal guidance identifying raw or undercooked seafood as a higher-risk choice for susceptible people.
