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Thurston County Extension
Food Safety: All About Foods
Take Steps to Keep Seafood Good For You
The Olympian, May 6, 1998
"On a pound-for-pound basis, seafood is as safe as, if not more safe than, other meat sources. But no food is completely safe, and problems do occur" according to Phillip Spiller, director of the Food and Drug Administration's Office of Seafood.
Here are some answers to commonly asked questions that will help you take charge of seafood safety in your home.
QUESTION: Once I purchase fish how do I keep it fresh and safe to eat?
ANSWER: First of all, you want to refrigerate the fish as soon as possible. It should be placed in the coldest part of the refrigerator - a special "meat keeper" or a compartment under the freezer section. The fish should be wrapped. You should avoid packing it tightly with other items so it cools quickly. If you freeze the fish, you should wrap the fish in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
QUESTION: How long can I store fresh fish in my refrigerator?
ANSWER: Fish and fresh seafood should be used within two days of purchase. If you think that you won't be able to use the fish in that time, freeze it.
QUESTION: How can I tell if the live shellfish I've purchased are really alive?
ANSWER: Live shellfish will close up when the shell is tapped. It's good to discard shellfish if they die during storage or if their shells crack or break.
QUESTION: We like to marinate fish. Can we use the leftover marinade as a sauce?
ANSWER: Marinades are a wonderfully way to add distinctive flavoring to fish. When you marinate, use the refrigerator and not your kitchen counter top. After you use the marinade, ALWAYS discard it. Used marinade contains raw juices from the fish and may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion for your dinner table before adding the raw fish.
QUESTION: Often, we thaw frozen fish on the counter over night. Is this safe?
ANSWER: No. The best way to thaw frozen fish is gradual defrosting overnight in the refrigerator. This method will ensure safety and give you a higher quality cooked product.
If you have to thaw a large piece of fish quickly, you have two choices. You may choose to use your microwave defrost cycle. Stop the defrost cycle while the fish is still icy, but pliable. Then cook immediately or refrigerate. You may also seal the fish in a plastic bag and immerse in cold water for about an hour. Time and temperature abuse are two factors that are frequently associated with food borne illness.
B. Susie Craig
Area Faculty
WSU Cooperative Extension Thurston County
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WSU Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension Office. Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.
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Last updated January 23, 2001