Seafood is very delicious. However, improper handling of raw fish can create health hazards in the kitchen. Here are some guidelines to safeguard your health when handling seafood.
To thaw frozen seafood put it:
in the refrigerator
under cold running water
or use a microwave oven
Follow any manufacturer's guidelines while thawing.
Allow one day to defrost frozen seafood in the refrigerator. If pressed for time, place the seafood in a re-sealable, plastic storage bag and immerse it in a pan of cold water in the refrigerator for one to two hours per pound of seafood.
Never thaw seafood on the counter at room temperature. Unless thoroughly iced, don't leave raw or cooked seafood out of the refrigerator.
Cross Contamination Prevention
Wash hands thoroughly with hot, soapy water before and after handling raw seafood or when also handling other raw protein foods.
Make sure that the juices from raw seafood don't drip onto cooked foods.
Use separate utensils for sampling and stirring. Also use clean utensils and serving plates for cooked items.
Wash counters, utensils, plates, cutting boards, and other surfaces that have been touched by raw seafood with hot, soapy water before using them for other foods.
Don't reuse anything used to clean up raw juices from fish or shellfish, such as a dishcloth or sponge, without washing it first. Replace sponges, towels, and dish cloths frequently.
Before cooking, rinse seafood under cold water to remove surface bacteria.
Always marinate fish and shellfish in the refrigerator, never at room temperature. Discard the marinade after use.
When in doubt, throw it out. If you're unsure about if any food is still good enough to eat, it's better to to just toss it than take the risk of consuming it.