Seafood Safety Guidelines
- Storage: Store frozen seafood in your freezer until ready to use.
- Thawing Frozen Seafood: Thaw frozen seafood in the refrigerator overnight. For quicker thawing, place the seafood in a sealed plastic bag and immerse it in cold water, changing the water every 30 minutes. Do not thaw seafood at room temperature.
- Cross-Contamination: Prevent cross-contamination by using separate cutting boards and utensils for seafood and other foods. Wash your hands, utensils, and surfaces thoroughly with soap and water after handling seafood.
- Cooking Temperatures: Cook seafood thoroughly. Most seafood should be cooked to an internal temperature of 145°F (63°C).
- Allergy Warning: Be aware of potential allergic reactions. Seafood is a common allergen, so it is important to be mindful when preparing and serving it, especially to guests.
- Raw Consumption: Consuming raw or undercooked seafood, such as in sushi or sashimi, carries an increased risk of foodborne illness.
If you have any questions please contact us.