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Article - Seafood Magazine July 2007
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We supply our salmon from Regal Salmon in Marlborough. With extensive health benefits, learn more about why our salmon is the best
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General Caviar information including History, Birth of farmed caviar, Tasting, Storage and Pairings
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Seafood Safety
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Generally, seafood is very safe to eat. Seafood is as safe as, if not more safe than, other meat sources – chicken is 10 times more likely to cause illness. But no food is completely safe, and problems do occur.
Any animal protein consumed raw or partially cooked carries a higher potential for causing illness than food that is thoroughly cooked. Most illnesses that result in the general population from eating raw or partially cooked molluscan shellfish are not life-threatening and commonly range from mild intestinal disorders to acute gastroenteritis. Although more serious illnesses can occur, they are rare in otherwise healthy individuals. The main sources of all of these illnesses are bacteria and viruses that are present in water due to human pollution.
Buy only from reputable sources. Be wary, for example, of vendors selling fish out of the back of their trucks.
* Buy only fresh seafood that is refrigerated or properly iced.
* Don't buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur.
* Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. Look through the window in the back for signs of frost. This could mean that the fish has either been stored for a long time or thawed and refrozen.
SOURCE: 1. Courtesy in part by the NCAA, National Sea Grant College Program, Department of Commerce, under grant number NA85AA-D-SG140, project number A/EA-1, through the California Sea Grant College Program, and in part by the California State Resources Agency. Publication date: August 1990. 2. Sea Grant Extension Program Publication by Robert J. Price, Seafood Technology Specialist Department of Food Science and Technology, University of California, Davis, California 95616, sponsored by NCAA through the California Sea Grant College Program. 3. Criticial Steps to Safer Seafood by Paula Kurtzweil, FDA Consumer Magazine, Nov/Dec 1997.
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