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University of Illinois Extension
Reduce food safety risks associated with fish
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[November 03, 2024]
Fish is a great source of protein, omega-3
fatty acids, vitamins, and minerals that can promote health. Fish
contain choline, which has been found beneficial in brain
development and function. Consider adding more fish to your diet,
not forgetting the food safety practices below. |
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 Reduce
food safety risks associated with eating fish
Fish can be obtained all year round as raw (frozen or refrigerated),
dried, canned, cured, or smoked. The food safety practices outlined
below apply mostly to raw fish.
Shopping
• At the point of purchase, select fish displayed or stored under
cold temperatures (40 F or below).
• Put fish in an extra bag to prevent juices from spilling on other
ready-to-eat food items in your shopping cart.
• If taking more than 2 hours before returning home from shopping,
consider using ice or an insulated container to maintain the cold
temperature of fish.
Storage
• Maintain the cold chain (40 F or below) until you are ready to
cook the fish. You can use a refrigerator or freezer.
• Place the fish in an extra container and store it below fresh
produce, cooked foods, and other ready-to-eat foods to prevent the
spilling of fish juices into other foods in the refrigerator.
• Store for no longer than indicated on the label to maximize eating
quality.
Preparation
• Before preparing fish, wash your hands with clean potable water
and soap, and rub hands for 20 seconds. Rinsed hands should be dried
with a single-use towel.
• Marinate fish in a refrigerator.
• The knives, cutting boards, and all utensils used during
preparation should be washed with clean water and soap, allowing
them to air dry before being used to prepare other foods.
• Clean and sanitize the countertops and sinks after preparing fish.
Cooking
• If fish is frozen, you can thaw it in a refrigerator, a microwave,
or in cold water. The fish must be cooked immediately if a microwave
or cold water is used for thawing. Never thaw at room temperature,
like on the countertop.
• Cook fish to a minimum internal temperature of 145 F to destroy
pathogens. Use a thermometer to check if the temperature has been
reached. Continue cooking until the safe temperature is reached.
• When checking the temperature, place the thermometer in the
largest part of the fish. [to top of second
column] |
Handling leftovers
• Leftover fish should be stored within 2 hours of serving,
either by refrigerating for not more than 4 days or freezing for
3 to 4 months.
• Reheat leftovers to 165 F before eating them.
Other considerations
Allergens
• If a member of your household is allergic to seafood, place
more emphasis on cleaning and sanitizing all surfaces used when
preparing and handling fish.
• Consider designating separate utensils for preparing and
serving fish.
Heavy metals
• Fish can contain heavy metals such as Mercury, Cadmium, and Lead.
Consumption of food containing high levels of heavy metals can
negatively impact consumers' health, especially children.
• With many kinds of fish on the market, it may be challenging to
know which ones have the lowest levels of heavy metals. Check out
this guide
https://www.fda.gov/media/102331
/download?attachment
to learn more about what kinds of fish are your best choices so that
you can eat more of them and which ones to avoid.
• Check with your local Health Department for any fish advisories in
your area.
[SOURCE: Lillian Nabwiire, Food Safety
Educator, University of Illinois Extension]
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