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Step 1
Buy seafood from respectable sources. If it doesn't look or smell clean, it probably isn't. Smell the fish. It should have a mild smell, not too fishy or sour. Verify the fish is firm and has a shiny flesh if applicable. Rotate fish as first in, first out.
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Step 2
Keep seafood refrigerated or frozen until use. Do not keep it without refrigeration longer than two hours. That is in a cooler environment. In hot environments, seafood should be kept less than two hours. Refrigeration should be at 30 to 35 degrees Fahrenheit. Frozen temperatures should be kept between -10 to -20 degrees Fahrenheit.
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Step 3
Thaw seafood at 32 to 35 degrees. If you need to thaw it quickly, submerge it in cold water and allow it to thaw. Use within two days if refrigerating. If storing greater than two days, freeze it.
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Step 4
Keep seafood well covered. Water glaze or vacuum pack when freezing seafood. Throw away if the shells of shellfish are cracked or broken.
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Step 5
Clean all utensils and cutting boards with a sanitizer. Use both hands when handling.
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Step 6
Cook to a 145 degree internal temperature.
