The City Magazine Since 1975

The Basics

The Basics
June 2008
Handling and Cooking Seafood

  • Always buy seafood from a certified dealer who keeps their fare refrigerated or displayed on a thick bed of fresh ice.
  • Take seafood home immediately after purchasing so that it can be stored in a refrigerator or freezer. If your trip is longer than 30 minutes, pack food in a cooler.
  • Refrigerate fresh fish in cling wrap or store in airtight containers. Live shellfish should be refrigerated in an open container covered with a clean, damp cloth.
  • Plan to use seafood within one or two days, or freeze in moisture- and vapor-proof plastic freezer wrap, paper, or foil.
  • Use hot, soapy water to thoroughly wash hands, utensils, and all surfaces that raw seafood has touched.
  • Thaw and marinate seafood in the refrigerator, not on the counter. If you must thaw seafood quickly, there are two safe options: Seal food in a plastic bag and immerse in cold water for about an hour, or microwave on defrost setting until food is icy but pliable.