Tips for Handling Your Seafood

1. Keep It Cold: Always store fresh seafood at 5°C or below, and frozen seafood at -18°C or below. Use a cooler with ice packs if transporting from the shop to your home.

​​

2. Clean Handling: Wash hands, utensils, and surfaces with warm, soapy water before and after handling raw seafood to prevent cross-contamination.

​​

3. Storage Guidelines: Store seafood in a sealed container or on a tray covered with plastic wrap or foil to prevent any contact with other foods.

​​

4. Cooking to Safe Temperatures: Cook seafood to an internal temperature of 63°C to ensure it’s safe to eat. For shellfish, ensure shells open during cooking, discarding any that remain closed.

​​

5. Refrigeration Timeline: Use fresh seafood within 1-2 days of purchase. Freeze any seafood you’re not planning to consume promptly.

​​

6. Thawing Properly: Thaw frozen seafood in the fridge or under cold running water, not at room temperature.

​​

Following these tips will help maintain seafood quality and ensure food safety for your meals.