Top 5 Seafood handling & Safety tips

• Whole fresh fish will have eyes that are bright and not sunken. The skin should have a shiny, moist, firm appearance and a sea-fresh aroma
• Seafood should be removed from it’s packaging and stored in a leak-proof container for no more than two days in the refrigerator. Rinse all seafood under cold running water before preparing
• Never store live shellfish such as mussels or clams in airtight containers and refrigerate for no more than two days. Live mussels and clams will gape naturally. Tap the shell lightly. If it doesn’t close, it is dead and must be discarded
• Thew frozen seafood in the refrigerator. never at room temperature. To use frozen seafood immadiately, thaw in a sealed plastic bag under COLD running water or use the microwave defrost setting
• Prevent cross-contamination between clean surfaces or foods and raw seafood products – always wash your hands before and after handling raw seafood products

source : your guide to fresh fish from the fishmonger at morrisons. Booklet