Storing and Preparing Seafood: Best Practices for Food Safety

Seafood is more perishable than other proteins, so proper handling from purchase to cooking is essential. Following these straightforward practices ensures food safety and maintains quality.

Transport and Initial Storage

Get seafood home quickly, ideally in a cool bag with ice. Bacteria multiply rapidly at warm temperatures. As soon as you arrive home, store seafood on the lowest shelf of your fridge, away from other foods to prevent cross-contamination. Keep it in its original packaging or on a plate to catch any drips.

Temperature Matters

Your fridge should be at 0-4°C. Use a fridge thermometer to check this regularly. Seafood should be stored at the coldest part, usually the bottom shelf. If you won't use it within a day, freeze it immediately. Frozen seafood keeps for 2-3 months.

Thawing Safely

Never thaw seafood at room temperature—bacteria multiply dangerously in the danger zone between 4°C and 60°C. Thaw in the fridge overnight, or in cold water if you're short on time. Change the water every 30 minutes. Once thawed, use the seafood immediately.

Cross-Contamination Prevention

Use separate cutting boards and utensils for raw seafood. Wash your hands thoroughly after handling raw fish or shellfish. Clean all surfaces and equipment that touched raw seafood before using them for other foods. This is particularly important if you're preparing vegetables or other foods that won't be cooked.

Cleaning Shellfish

Mussels and clams need rinsing under cold running water to remove sand and debris. Use a stiff brush if needed. Remove the beard from mussels. Do this just before cooking. Prawns should be rinsed and deveined if desired—run a knife along the back and remove the dark vein.

Preparing Fish Fillets

Pat fish dry with kitchen paper before cooking—this helps it brown better and prevents splattering. Check for pin bones by running your fingers along the thickest part. Remove any you find with tweezers. Trim any dark flesh if desired, though it's perfectly safe to eat.

Recognising Spoilage

Trust your senses. Seafood that smells strongly ammonia-like or "off" should be discarded. Discoloured flesh, slimy texture, or dull appearance also indicate spoilage. If in doubt, throw it out—the cost of replacing it is far less than the risk of food poisoning.

Cooking Temperature

Cook fish to an internal temperature of 63°C. Shellfish should be cooked until the shells open (discard any that don't). Proper cooking kills harmful bacteria.

Leftovers

Cooked seafood keeps for 1-2 days in the fridge in an airtight container. Don't leave cooked seafood at room temperature for more than 2 hours. Reheat gently to avoid drying it out.

These practices might seem detailed, but they become automatic quickly. Good food safety habits protect your family and ensure you get the best from your seafood purchases.