Tactics for keeping food safe
Monday, July 30th, 2007Fishy Seafood
Beware: Bad fish or seafood could result in acute gastroenteritis or infection by Vibrio vulnificus, the leading cause of seafood-related death.
Be safe: Buy fish that’s refrigerated or displayed on ice. Press the flesh—it should spring back. Ice crystals in packaging could mean it’s old or has been thawed and refrozen. Store in the coldest part of your refrigerator (e.g., the meat bin). Defrost in the fridge until pliable, but still a bit icy. Toss cracked or dead shellfish. (Tap on the shells; live ones will close. If they’re already shut, cook them, but discard any that don’t open after cooking.) Wash hands with antibacterial soap and hot water before and after handling, Cook fish until the flesh is opaque and it flakes with a fork. “Done” shrimp and lobster have red shells and white flesh. Clams, oysters and mussels are finished cooking three to five minutes after shells open. Eat raw-bar shellfish at your own risk.




