April 15, 2019 | Christine Hradek
We are starting to get a few days of beautiful weather here in Iowa and for me that means firing up the grill! I love to cook food on my grill and one of my favorites is salmon. I have heard from several friends that they are unsure about cooking fish at home and sometimes they are concerned about food safety and seafood. Today I have rounded up some top safety tips related to seafood to help you feel confident cooking fish at home.
- Choose fish that has been kept at a safe temperature. In Iowa, that often means that fish is frozen when we buy it. Frozen fish is often very high quality and some fish in the fresh case at my store was previously frozen. Fish should smell mild. Flesh should be firm and eyes should be clear on whole fish. When buying frozen fish, choose packages that are free of frost.
- Wash your hands thoroughly before and after handling raw fish and keep raw fish separate from ready-to-eat foods. Clean surfaces and kitchen tools that touched raw fish with hot soapy water.
- If you plan to eat your fish within two days, you can store it in the refrigerator. If it will be longer before you eat it, store it in the freezer. You can defrost fish in the microwave, but for the best results, thaw fish in the refrigerator overnight.
- Cook fish to 145 degrees Fahrenheit.
- Cooked fish is safe at room temperature for up to two hours unless the temperature is above 90 degrees Fahrenheit. On very hot days, refrigerate fish within one hour.
- If you enjoy fishing, put fish you plan to eat in a cooler of ice immediately.
The Food and Drug Administration has a helpful website related to keeping seafood safe. I hope these tips help you feel confident cooking seafood at home. Next week Justine will share some information related to serving seafood to children. Please share your favorite seafood dishes on our social media!