Fresh Fish and Seafood Safety Tips
Winter is peak season for many seasonal seafood delights in North Carolina. Oysters, flounder, sea bass, striped bass and tuna, to name just a few, can be found at local food markets, restaurants and grocery stores.
Before diving in and splurging on that seafood platter, make sure you consider food safety first. How do you know if fish is fresh? Once you get it home, what’s the best way to minimize risk when preparing and storing your raw seafood? We’ll show you!
Fish should be cooked at an internal temperature of 145 degrees Fahrenheit – check the temperature in the thickest part of the filet.
Join Candice Christian, food safety expert and educator with NC State Extension, as she shares tips for buying, preparing and storing fresh fish in our latest Homegrown In the Kitchen segment.
