Be safe with seafood
About 30 percent of all cases of food poisoning in the U.S. are linked to fish or shellfish. Here are a few ways to keep your seafood safe from the editors at Consumer Reports.
Shop smart: Pick up seafood last, and if you can’t get it into your home refrigerator within two hours, store it in a clean cooler with ice. You have one hour if the temperature outside is over 90F.
Store it safely: Once you get home, keep raw seafood well-wrapped or in a sealed container in your refrigerator – just as you would with meat and poultry – to ensure that drips don't contaminate other foods,
Use it or freeze it: Freeze any raw seafood you won’t use within one to two days. Lean fish will keep for six to eight months in the freezer without losing quality. Fatty fish such as salmon for two to three months.
Cook it right: Heat that fish to an internal temperature of 145 F. That should significantly reduce the chance of foodborne illness. If you don't have one, get yourself a digital thermometer.
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