1. The Science of Seafood
Preparing seafood the safe way is critical to preventing food poisoning. Seafood presents a unique challenge because fish carry a lot of naturally occurring bacteria to help process food while they're alive. The bacteria continues performing its job after the seafood is harvested, digesting the flesh of the fish itself. This naturally occurring process is only a matter of time, so part of the battle is making sure you choose fresh seafood. Then, if you know how to prepare it properly, you can kill that bacteria and avoid all the unpleasantness of food-related illness.
2. Flaky Fish is a Good Thing
Fish should be cooked until it's opaque and flakes easily if you pull a fork across its surface. Fresh seafood will cook faster than frozen seafood; a good rule of thumb is to cook seafood 10 minutes for each inch of thickness. You'll need to flip the seafood over halfway through the cooking process. If you're preparing frozen seafood, double the 10 minute rule to comply with recommended food safety guidelines. This rule applies regardless of what cooking method you use to prepare your seafood recipes.
3. Get to Know Your Seafood
You should be familiar with the type of fish you're cooking so you know when it's done and ready to serve. Shrimp cooks very quickly; it's ready to serve once it's firm and pink. Oysters fatten up and turn in at the edges when they're done. Lobsters should be bright red on the outside, and the meat should be white with thin red veins running throughout. If you do a little research, you can avoid overcooking your fish, which makes it tough and rubbery, or under-cooking your fish, which is dangerous for you and your family.
4. Quarantine That Fish
When using marinades for your seafood recipes, never allow the marinade to come into contact with anything else, including other foods or surfaces where you'll place other foods will. This cross-contamination is the most common cause of food-related illnesses. Never allow the juices from any seafood to come into contact with other foods, especially pre-packaged foods. The enzymes and bacteria found in such seafood juices cannot be destroyed. This kind of cross-contamination can be deadly. Wash your hands thoroughly after handling fish, and sanitize your work area as well.
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