Seafood Watch Consumer Guide

Stumped about which type of seafood to buy? Seafood Watch recommendations show you which seafood items are “Best Choices” or “Good Alternatives,” and which ones you should “Avoid.”

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Lent – Seafood Safety and Informed Choices

As part of the Christian Lenten tradition, people abstain from eating “meat” on Fridays and instead consume seafood. Learn what are the good choices you can make when it comes to seafood, and why you should make them. Likewise, follow simple food safety tips so you can confidently select, store, prepare and cook seafood safely!

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NOAA Fisheries

NOAA Fisheries works with a number of federal, regional, and state and territorial partners to ensure the sustainable management of

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Norovirus Dangers in Raw Shellfish

Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated with norovirus. Because shellfish are filter feeders, they become contaminated when their waters are polluted with raw sewage. To ensure proper food safety, raw shellfish must be cooked to an internal temperature of at least 145°F or 15 seconds.

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Temperatures Danger Zone and Food Safety

Anybody can get food poisoning, but most people don’t think about food safety until they or someone they know gets sick after eating contaminated food. Did you know that harmful bacteria can grow when perishable foods are left in the “Danger Zone” (40-140°F) for more than 2 hours?

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Raw Oysters – Vibriosis and Food Illness

Raw oysters can ruin your summer. That’s because you can get very sick from eating raw oysters. Learn about vibriosis, a disease linked to raw oysters – and how to protect your health when it comes to oysters and certain other shellfish.

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