Seafood Safety : Seafood Sicknesses, Part 4

by Food and Drug Administration (FDA)

(Page 4 of 4)

Sufficient cooking is most important of all when it comes to seafood safety. Fish is done when it is no longer translucent, when it flakes with a fork, and has an internal temperature of 145 degrees Fahrenheit. Oysters and clams should be placed in boiling water, and then cooked for four to six minutes after the water begins to boil again. Virtually all bacteria and other harmful agents will be killed with proper cooking.

Seafood lovers who can't live without raw shellfish would be wise to limit their consumption to the cold weather months, when the mollusks are less likely to be carrying disease-causing organisms. Always buy from a reputable dealer. Roadside stands that offer low prices may be offering "bootleg" shellfish — that is, shellfish taken from off-limit (polluted) waters. Shellfish shippers have to meet federal standards and are certified by state shellfish control authorities.

So what's the bottom line on eating seafood? For the most part, seafood is wholesome, nutritious, easy to prepare and digest, best eaten when fully cooked — and safe.

The Eyes Have It

You literally have to look a fish in the eye to tell whether it's fresh. The eyes should be clear and bulge a little. Only a few fish, such as walleye pike, have naturally cloudy eyes.

Look for firm and shiny flesh in either whole fish or fillets. Press the fish with a finger, and if it leaves an indentation, it's not the freshest. Dull flesh may also mean that the fish is old.

Make certain there is no darkening around the edges of the fish or brown or yellowish discoloration, especially if these areas appear dry and mushy.

If you're still uncertain about how fresh the fish is, ask to have it rinsed under cold water and then smell it. Fresh fish should have no fishy or ammonia smell.

The shells of hard clams, mussels or oysters should be closed, or should close when their shells are tapped. The necks of steamer clams should twitch when their shells are tapped. Crabs should move when touched. Lobsters' tails should curl under their bodies when (carefully) picked up.

When buying frozen fish, select packages that are not open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer.

If the package has a transparent cover, look for signs of frost or ice crystals, for the crystals could mean that the fish has either been stored for a long period or thawed and refrozen. Nor should there be evidence of drying out, such as white or dark spots, discoloration, or fading of red or pink flesh.

One other point: Don't buy cooked seafood such as shrimp, crabs or smoked fish if they're displayed along with raw fish. They're good candidates for cross-contamination — and a bellyache.

The Nose Knows

Ben Franklin said that "fish and house guests begin to smell after three days." He should have said two days, at least for fish, for it's unwise to keep unfrozen fish for more than two days. In fact, fresh fish that is subject to scombroid poisoning, such as tuna, bluefish and mahi-mahi, should be used within 24 hours of purchase.

Some other points that Ben may not have mentioned:

Refrigerate fish at home as soon as possible and keep the fish at 32 to 37 degrees Fahrenheit.

Before refrigerating, remove the fish from its package, rinse under cold water and pat dry with paper towels. To keep cleaned finfish more than 24 hours, place the fish on a cake rack in a pan, fill the pan with crushed ice, and cover tightly with plastic wrap or foil. Rinse the fish daily, cleaning the rack and changing the ice.

Throw out fish with a strong fishy or ammonia smell.

If you intend to keep the fish more than two days, freeze it immediately after it's been caught or purchased. Rinse it under cold water and pat very dry with paper towels. Wrap tightly in plastic and then in aluminum foil before putting it in the freezer. Use the fish within two weeks.

Always thaw frozen fish and seafood in the refrigerator.

Store live oysters, clams and mussels in the refrigerator. Keep damp by covering with a clean, damp cloth, moist paper towel, or lettuce leaves, but do not place on ice or allow fresh water to come in contact with them. Never place in an airtight container because it will kill them.

Keep freshly shucked oysters, scallops or clams in their shells and store in the refrigerator at about 32 F, preferably surrounding the package with ice.

Store live lobsters and crabs in the refrigerator in moist packages (use seaweed or damp paper strips), but not in airtight containers, fresh water, or salt water. Lobsters should remain alive for about 24 hours.

Take towels and washcloths away from house guests after two days. Maybe they'll get the hint.

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.