Choose fish from reputable sources. Look for sellers with strong food safety practices, including proper refrigeration and handling.
Inspect the fish carefully. Avoid fish with a strong ammonia smell, slimy texture, or dull eyes. The flesh should be firm and spring back when pressed.
- Check the packaging. Ensure it’s undamaged and clearly labeled with the origin, handling and storage instructions. Verify sell-by or use-by dates. Purchase and consume fish before these dates for optimal safety and quality.
Properly store your fish. Refrigerate promptly at 40°F (4°C) or below. Freeze at 0°F (-18°C) if you won’t consume it immediately. Thawing should be done safely, either in the refrigerator or under cold running water.
Cook fish thoroughly. The internal temperature should reach 145°F (63°C). Use a food thermometer to ensure proper cooking. This kills harmful bacteria. Avoid cross-contamination. Use separate cutting boards and utensils for raw fish. Wash hands thoroughly after handling raw fish.
Be aware of potential sources of contamination. Farm-raised fish may carry higher risks of antibiotic residues if not produced under strict guidelines. Wild-caught fish can contain contaminants from the environment.
If you experience symptoms such as nausea, vomiting, or diarrhea after consuming fish, seek medical attention immediately. Note details about the fish, such as the type, where you bought it and when you ate it.
