Seafood for dinner: What to remember
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EmailSeafood and fish are a special treat for holiday meals!
Planning to serve lobster, crab or other seafood or fish for a holiday party or dinner? Recent store ads have featured lobster tails and crab legs because of their popularity this time of year. Shrimp and fresh fish are often served for parties or special dinners.
At the grocery store, there are indicators to help select fish or seafood of the highest quality. Frozen seafood packages should be intact and not torn or ripped. Avoid packages that show signs of thawing and refreezing or in storage for a long time such as ice crystals or frost. Choose packages below the “frost” line of the freezer case.
Fresh fish should smell fresh and mild, not fishy, sour or like ammonia. Whole fish and fillets should have firm, shiny flesh and bright red gills free from slime. Dull flesh could mean the fish is old. The flesh should spring back when pressed. The fish should be displayed on ice in a refrigerated case or on a thick bed of fresh ice that is not melting. Fish fillets should not have any darkening and should not be dry around the edges.
Live shellfish has some special guidelines for selection. There should be a tag on live shellfish. Shucked shellfish should have a label on the container or package. The tags and labels contain specific information about the product, including a certification number for the processor; which means that the shellfish were harvested and processed following national food safety rules.
After purchase, it’s now your responsibility to safely handle frozen seafood. Keep it cold (frozen if frozen seafood, in the refrigerator if fresh). Keep fish and seafood in a cooler during transportation. If seafood will be used within two days after purchase, store it in the refrigerator. If seafood won’t be used within two days after purchase, wrap it tight in moisture proof packaging and store it in the freezer.
Never thaw fish or seafood on the counter. Clostridium botulinum, a bacteria which can form a deadly toxin, is a risk for vacuum packed fish thawed at temperatures higher than 38 degrees Fahrenheit. Michigan State University Extension recommends that vacuum packaged fish be cut open before thawing in the refrigerator.
Fish and seafood should be cooked to 145 F. Other ways to tell when fish or seafood is done include: fish should be opaque and separate easily when with a fork; shrimp and lobster becomes pearly and opaque; scallops become opaque and firm; and clams, mussels and oysters shells will open during cooking. If the shell doesn’t open, discard it.
Keep it safe and enjoy a special treat of fish or seafood this holiday season!
