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Culinary Info and Fish Preparation Q&As
By Fishing & Food Editor Renee Shelton

Basic Food Handling and Preparation Guidelines.

• Keep raw items away from cooked items.
• Keep hot foods hot (140°F and over).
• Keep cold foods cold (40°F and under).
• Clean as you go.
• Keep food covered so as to prevent accidental cross contamination.
• Thaw frozen products only:
  • Under refrigeration (45°F or less).
  • Running under cold water (50°F or less, make sure water running is cold). This defrostation method is generally only for those items vacuum-sealed or very tightly sealed, all watertight, or water damage will result.
  • Microwave, when you plan to use product immediately after thawing.
• Heat leftovers above 165°F.

Remember these are only guidelines or basic information. Contact your local extension service for more detailed information or the latest recommendations, or a seafood governmental agency.

Wanting more information on the web about the above topic? Check out these online resources for basic food handling guidelines and food preparation:

For more information on cross contamination from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Be_Smart_Keep_Foods_Apart/index.asp

For more information on safe seafood handling, preparation, and storage of leftovers from the Clemson University Cooperative Extension Service:
http://hgic.clemson.edu/factsheets/HGIC3508.htm

For more information on refrigeration and food safety from the USDA Food Safety and Inspection Service: http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp

For basic food temperature information and The Safe Zone for foods from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp

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More Fish Preparation Guidelines:

Basic food handling safety and preperation guidelines.

Marine Envenomation.

Precautions for amberjacks, barracuda and other carnivorous fish (ciguatoxin).

Improper temperature storage dangers for tuna, mahi mahi, bonito, mackerel and other related fish (scombroid poisoning).

Fish purchasing guidelines (for finfish, mollusks and crustaceans).

Refrigerated storage for fish and shellfish.

Storage times for frozen and canned fish and shellfish.

Catching and keeping fish safely while boating.

Defrosting fish and seafood in a microwave.