Seafood Prep Tips

For as many folks who enjoy eating seafood, there are just as many who believe that it’s difficult to prepare. Nothing could be further from the truth – and here are some great preparation tips to make it even easier.

When storing fresh seafood, keep it in the coldest part of your refrigerator, which is generally in the meat keeper or at the back of the lowest shelf.

To prevent cross contamination, remember to keep raw and cooked seafood separate.

After handling raw seafood, thoroughly wash your hands, knives and cutting surfaces with hot soapy water.

Never thaw frozen seafood at room temperature. Instead, allow frozen seafood one day in the refrigerator to thoroughly defrost. If you don’t have time, you can place the seafood into a plastic storage bag and immerse it into cold water (a good rule of thumb is one to two hours per pound of seafood). Or, you can always defrost it in your microwave.

If you want to add plenty of flavor, consider a marinade or a rub. Always marinate seafood inside your fridge and discard any remaining marinade, as it contains raw fish juices.

Before you cook it, run seafood under cold water. This will help to remove any surface bacteria.