Did you know that eating spoiled seafood can lead to a serious illness known as scombroid poisoning?
In most cases, this uncomfortable situation stems from improper storage, long lapses in refrigeration, and cross-contamination. And, it's no joking matter.
Scombroid can begin quickly, with symptoms kicking in minutes to a few hours after spoiled seafood is eaten. What follows is typically a lengthy bout of rashes headache, dizziness, itching, diarrhea, vomiting, and respiratory distress lasting from several hours to several days.
Some patients recover on their own, but others require hospitalization.
So, how can you prevent food poisoning from fish? The answer is simple - store it safely! Read on to learn about safe and proper fish storage.
Proper Refrigeration and Freezing
Fish should be stored at or below 40°F (4.4°C) at all times. This means that you'll want to transport it completely covered with ice or in a cooler with ice packs and transfer it directly to a refrigerator for safe storage until consumption.
For even safer food storage, you can also store fresh fish covered in ice in a refrigerator. Simply ensure that your catch is safely contained in plastic, then lay it in a bed of ice in a pan or bowl. This tactic can reduce its temperature more to keep it fresh.
Safe Food Handling and Storage
Cross-contamination is one of the greatest risks when it comes to food safety. When items in refrigeration touch each other - or are touched by someone with dirty hands, they can pick up harmful bacteria.
Never allow raw and cooked fish to touch, and always wash your hands before handling seafood.
Monitoring how long different foods are stored is also an essential part of safe handling and a key point in food safety training. Before storing fish in the refrigerator or freezer, you should clearly label it with a date. This lets you know both when it was purchased and when it should be used by.
Fresh refrigerated fish should be used within three days. Frozen fish should be used within two weeks.
Proper Prep
When it's time to use your fish, allow it to thaw or come to room temperature slowly. You should avoid cooking it while frozen or cold in the middle, as this can allow some bacteria to thrive.
As it thaws or warms, fish will release a small amount of water, so it's essential to keep it separate and avoid drips or spills. While that water might look and smell clean, it may contain harmful contaminants.
Are You Practicing Safe Fish Storage?
Now that you know a bit more about safe and proper fish storage, it's time for an honest self-assessment.
You'll want to check the temperatures for both refrigerated and frozen seafood. And, while you're at it, you should examine where your fish is stored to reduce the chances of cross-contamination.
If you don't like what you see, don't hesitate to clean up your act! Making some minor adjustments could keep diners from getting sick - or even save a life.
For more in-depth information on safe seafood handling and storage, attend a seafood class and earn your Seafood HACCP certification.