Tips for Selecting and Preparing Seafood
- Seafood should have a clean, light aroma and not a strong “fishy” or ammonia odor.
- Look for firm, translucent seafood and fish fillets that “bounce back” when pressed with a finger.
- Mollusks like clams, oysters, and mussels should have tightly closed shells that open when cooked. Discard any that remain closed after cooking.
- Use fresh fish within two days of purchasing. Freeze fish if you wish to store it longer.
- Cook fresh fish for about 10 minutes per inch of thickness; it is fully cooked when it flakes apart easily with the tip of a knife or fork.
- Follow proper handling techniques for food safety. Use dedicated surfaces to prep fish and seafood and after preparation, wash areas thoroughly with hot, soapy water. Be aware that shellfish is a common allergen that often causes severe reactions.
- Whole fish should have clear, not milky, eyes.
