Seafood is considered to be the most nutritious meals by health experts, this is due to their high concentration of vitamins, Omega fatty acids, and the protein nutrients. However, if they are not properly handled and stored their consumption may be a risk. Some of the problems that may arise as a result of poor handling and storage of seafood include; suffering from food poisoning as a result of poor temperature control and cross-contamination. Risk of getting in contact with toxins which are associated with waters where fish lives is also a concern.
When cooking your seafood at home you might consider taking these safety measures to avoid any harm.Β
Be Selective
First, you must be very selective when buying seafood in that, you should buy refrigerated fresh seafood or those that are in thick bed of not melting fresh ice. Make sure that the smell of the seafood you buy is fresh and mild and not sour. A similar smell to that of ammonia is a clear indication of spoilt seafood and therefore not good to be eaten. If the package of the frozen seafood is open or torn on its edges then you should avoid it. A package with signs of ice crystals means that the seafood is refrozen hence you should avoid it.
Handle it Carefully
Secondly, seafood is very sensitive and therefore it should be stored and handled properly. If you are planning to eat your food within two days after buying it , then you should store it in the refrigerator. Otherwise, consider storing it in a freezer while tightly wrapped in a plastic. While in the refrigerator, ensure that raw seafood does not mix with cooked food by separating them. Using warm water and soap, you should wash your hands right after and before handling any raw seafood. You must wash all the kitchen appliances that have come into contact with the raw seafood such as the cutting boards, dishes, and countertops.
Proper Cooking
Lastly, you should cook your seafood to 145C degrees internal temperature and the meat will be ready when it turns opaque or pearly and you should easily separate it with a fork. When serving, you should keep the hot seafood hot and the cold food cold. The leftovers should be refrigerated within two hours of cooking and the uneaten leftovers should be thrown away after three to four days.
After observing all those safety tips , then you will be good to go in preparing that food from the sea for your family with confidence.
