Whether you grew up by the ocean or you have always loved the taste of crab or lobster, you will probably agree that there is nothing quite as tasty as fresh fish or shellfish, prepared well and piping hot. With all of today’s warnings about food contamination fears ringing in our heads, though, it can be a little hard to properly relax and enjoy your delicious meal. However, it is important to think about food safety when it comes to seafood, but with a little bit of information, you’ll find that it is a lot more straightforward than you might have originally thought.

When you are purchasing fish at the supermarket or farmer’s market, make sure you examine the fish thoroughly. Remember that fresh fish and shellfish do not have a smell at all; if your fish smells fishy or oily, put it back. You will notice that the eyes on a fresh fish are clear and bulge out a little; fish that have sat for a while have sunken eyes. Similarly, make sure that the flesh around the eyes is not brown or yellow. The flesh of the fish should be shiny and firm and the gills should be free of any discharge.

When you are out grocery shopping, make sure that the fish counter is the last stop of the day. The less time that your fish spends at room temperature, the better off you are! Ask your cashier to double-bag your fish and to package it separately from your other food; this will ensure that the fish’s juices do not spill out to contaminate the other food.

When you are preparing your fish recipes at home, you need to keep the fish cutting board and fish knives away from the vegetables unless you have washed them in hot, soapy water. Some people use different cutting boards and knifes for vegetables, fish and meats, to avoid any contamination.

Do not put cooked food onto an unwashed pate that has held meat, poultry, or fish, due to the fact that bacteria can contaminate the cooked food. Similarly, the use of a food thermometer can tell you with 100% accuracy whether or not the food is safe to eat; this is actually something that is nearly impossible to eyeball.

When you are thinking of seafood safety, the question of raw seafood, whether you are thinking of Japanese sushi or raw oysters on the half shell, will come up. It is important to remember that no matter how professional the presentation is; there is still an inherent risk. Pregnant women, people with weakened immune systems, and people who have liver disorders are at a higher risk for these problems. Make your choices while being aware of the facts.

There is no reason you cannot enjoy your seafood; just remember to take some normal precautions!

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