Seafood such as fish, prawns, crabs, and squid are delicious and nutritious sources of protein. However, if not handled properly, seafood can become a source of serious food poisoning. Bacteria and toxins can easily develop in seafood that is not fresh or not stored properly. Here are some important steps for handling seafood safely.
1. Choose Fresh Seafood
Selecting fresh seafood is the first and most important step. Here are the signs of fresh seafood:
Fish: Clear eyes that are not sunken, bright red gills, firm body, and not excessively slimy.
Prawns and Squid: Shiny skin, no foul smell, and firm texture.
Crabs: Still alive if bought fresh; if frozen, make sure there’s no excessive ice buildup, which may indicate thawing and refreezing.
Avoid buying seafood that has a strong and unpleasant odor.
2. Store at the Correct Temperature
Seafood is highly sensitive to temperature:
Store it in the refrigerator at 0°C to 4°C as soon as possible after purchase.
Freeze the seafood if it will not be used within 1–2 days. Make sure it is tightly wrapped to prevent freezer burn.
Use ice packs when transporting seafood from the market to your home to maintain its freshness.
3. Separate Seafood from Other Foods
Avoid cross-contamination by separating raw seafood from other foods:
Use separate containers for raw seafood and cooked or ready-to-eat foods.
Use different cutting boards and knives for seafood.
Wash your hands with soap and water after handling raw seafood.
4. Cook at the Right Temperature
Cooking seafood at the right temperature ensures harmful bacteria are destroyed:
Fish: Cooked when the flesh becomes opaque and flakes easily with a fork.
Prawns: Turn pink and curl into a small “C” shape when fully cooked.
Crabs and Lobsters: Turn bright red when properly cooked.
Avoid eating raw seafood unless it is guaranteed to be of high quality and safe for consumption.
5. Don’t Store for Too Long
Cooked seafood should be stored in the refrigerator and eaten within 1-2 days. Avoid reheating seafood multiple times, as this increases the risk of bacterial growth.
