Handling & Cooking Tips
it safe to consume raw fish and seafood?
A number of people choose to eat fish in its raw form
including oysters on the half-shell, sushi, sashimi, and
ceviche. Consumption of any raw or under cooked animal
protein poses a risk of food borne illness to the general
population. However, certain segments of the population
who are considered at high risk, should avoid raw or under
cooked animal proteins, including raw fish and seafood.
At-risk individuals have weakened immune systems and cannot
effectively fight bacteria. Therefore, those who are considered
to be "at-risk" should only enjoy seafood in the cooked
form. The at-risk groups include people with the following
conditions: liver disease from viral hepatitis or other
causes; diabetes; cancer; immune disorders, including
HIV infection; long-term steroid use (as for asthma and
arthritis); and hemochromatosis, an iron disorder.
understand that seafood is quick and easy to prepare. How
do you know when fish and shellfish are done?
Seafood is one of our region's original fast foods. The
key to delicious seafood is to cook it quickly. Unlike
meat, fish and shellfish do not need to be "tenderized"
by cooking. In fact, overcooking toughens seafood and
makes it dry out because its natural juices are lost.
Remember, if your immune system is compromised in any
way (see above), it is important to cook all seafood and
protein-based foods. The Food and Drug Administration
recommends cooking most seafood to an internal temperature
of 145°F (63°C) for 15 seconds. A meat thermometer is
the best way to determine if fish and shellfish are safely
If you are cooking whole fish, steaks and fillets, measure
the fish at its thickest part. For every inch of thickness,
cook ten minutes. If less than an inch, shorten the cooking
time accordingly. There are also ways to visually assess
cooking. For fish, insert the tip of a sharp knife into
the flesh and pull aside. The center should have flakes
that are beginning to separate. Let the fish stand three
to four minutes to finish cooking and check at the thickest
part of the fish.
When preparing shrimp, lobster and scallops, check color.
Shrimp and lobster turn red and the flesh becomes white.
Scallops become a milk white color and firm. The shells
of clams, mussels and oysters, open when they are done.
Throw out those that stay closed.
Purchase shellfish carefully. Buy raw oysters, clams and
mussels only from reputable sources. If in doubt, ask
to see the shipper's tag or check the shipper number on
the container. Keep live shellfish alive until ready to
prepare. Refrigerate live shellfish properly. Live clams,
mussels and oysters should be stored under well- ventilated
refrigeration, not in air- tight bags or containers.
Our website has lots of recipes and preparation information
to get you started. Try the American Heart Association
website and aboutseafood.com
for a wide selection of recipes and nutrition information.