Health Blurbs

Perfectly fresh fish and shellfish have virtually no odor.

It’s only when seafood starts to decompose that it takes on a “fishy” aroma.

Generally, seafood is very safe to eat, but raw or undercooked seafood can be unsafe.

Signs of fresh fish are:

• eyes are clean and bulge a little
• flesh springs back when pressed
• firm and shiny flesh and bright, red gills free from slime

Generally, seafood is very safe to eat. But raw or undercooked seafood ~ well that’s another story.

Seafood grown or collected from contaminated water can get colonized by viruses in the water. Shellfish foods, such as oysters, pump a lot of water through their bodies each day and filter out microorganisms. Thus, they are very likely to collect viruses from the water.

Some oysters, for example, are eaten raw or lightly cooked, which increases the risk of foodborne illness. And viruses are not the only culprits. Bacteria and parasites are threats to raw seafood, as well.

To keep seafood safe:

• Buy only fresh seafood that is refrigerated or properly iced
• Always cook fish thoroughly, until it’s opaque and flaky helps destroy any existing pathogenic bacteria that may be present
• All consumers should avoid eating raw oysters or shellfish ~ those with liver disorders or weakened immune systems are especially at risk for getting sick
• There is no darkening around the edges or brown or yellowish discoloration
• The fish smells fresh and mild, not “fishy” or ammonia-like

Some other standard meat preparation and cooking precautions apply to fish as well:

• Always wash hands, cutting boards, dishes, and utensils with hot, soapy water before and after they come in contact with raw meat, poultry, or seafood
• Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart, refrigerator, and while preparing and handling foods at home
• If possible, use one cutting board for raw meat products and another one for fresh fruits and vegetables
• Place cooked food on a clean plate, if you put cooked food on an unwashed plate that previously held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food
• Don’t use sauce that was used to marinate raw meat, poultry, or seafood on cooked foods, unless it is boiled before applying
• Cook raw meat, poultry, and seafood to safe internal temperatures ~ use a clean food thermometer to check, and wash it with hot, soapy water between uses

Keep all these fishy facts in mind and remember when eating outside your own home you have no control over most of them. Food for Thought: Prevent the Prevent-Able by keeping control in your hands whenever possible.

• Food Safety: Protecting the Supply
• Fish Oil: When Plenty of Fish is Too Much
• Your Flu Symptoms May Be Food Poisoning
• Prevent Food Poisoning with Meat Awareness
• Avoid Summer Food Poisoning With Precautions
• Shellfish Poisoning Caused by Toxins Contamination
• Food Poisoning: How Do You Know and What Should You Do
• Benefits of Fish and Mercury in Fish, Shellfish and Oil Health Concern