{"id":18008,"date":"2019-06-18T11:06:20","date_gmt":"2019-06-18T16:06:20","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=18008"},"modified":"2019-06-18T11:06:20","modified_gmt":"2019-06-18T16:06:20","slug":"seafood-safety-on-national-go-fishing-day","status":"publish","type":"post","link":"http:\/\/seafoodsafetyhaccptraining.com\/blog\/food-safety-news\/seafood-safety-on-national-go-fishing-day\/","title":{"rendered":"Seafood Safety on National Go Fishing Day"},"content":{"rendered":"

National Go Fishing Day is observed annually on June 18 and is the perfect day for anglers to escape from their daily routine – find a stream, a lake, or pond – bait the hook, cast the line, and catch a fish!
\n#NationalGoFishingDay is also a perfect time to highlight basic food safety tips for preparing and storing fish \u2013 to reduce the risk of foodborne illness.<\/p>\n

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Keeping Your Fish Catch<\/h3>\n

Fish meat is very delicate and if not properly handled it will lose taste and texture very quickly and can spoil in a very short period of time.
\nImmediately after a fish dies the meat begins to deteriorate. The best way to ensure fresh meat is to keep the fish alive. If the fish perishes, remove them and immediately place them on ice.
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Freshwater Fish<\/span><\/strong><\/p>\n

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  • Aerated live wells<\/strong>. Put fish in the live well and change the water regularly especially if the fish is large or the well overcrowded<\/li>\n
  • Stringers.<\/strong> Insert the stringer through the fleshy part of the lower jaw (never the mouth or gills) and put the stringer in the water<\/li>\n
  • Fish baskets.<\/strong> Put the fish in the basket and lower into the water<\/li>\n<\/ul>\n

    Saltwater Fish<\/strong><\/p>\n

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    • Cooler full of ice.<\/strong> Immediately place fish on top of the ice, or pack ice around them. Icing quickly chills the fish and can be stored for several days. It is advised to keep the cooler drained of all the water from melting ice; fish floating in water adversely affects the texture and the flavor of the meat & begins the spoilage process.<\/li>\n
    • Aerated live wells.<\/strong> Put fish in the live well and change the water regularly especially if the fish is large or the well overcrowded<\/li>\n<\/ul>\n

      Storage of Cleaned Fish
      \n<\/strong>It is important to store your dressed fish properly, so determine beforehand when you plan to cook the fish.<\/p>\n

      If you plan to eat the fish in a couple of days, you can store it in the refrigerator. First pat down the fish with a towel to remove excess moisture then place in a plastic bag or container, and put in the refrigerator.
      \nFor longer than 3 day, you must freeze the fish which will last for months in the freezer.<\/p>\n

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      Seafood Safe Cooking Temperature<\/h3>\n

      Despite its spelling, seafood includes all aquatic animals, both freshwater and ocean creatures<\/em>. Seafood, as with any food, requires certain safe handling to reducing the risk of foodborne illness (also called food poisoning).
      \nSeafood should be cooked to an internal temperature of 145\u00baF<\/strong> or appear opaque and separate easily with a fork when done.
      \nLearn 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!<\/p>\n

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      Selecting Safe Seafood<\/h3>\n

      Determining Fresh Seafood
      \n<\/strong>Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).<\/p>\n

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      • Fish should smell fresh and mild<\/strong>, not fishy, sour, or ammonia-like.<\/li>\n
      • A fish\u2019s eyes<\/strong> should be clear and bulge a little.<\/li>\n
      • Whole fish and fillets should have firm, shiny flesh and bright red gills<\/strong> free from milky slime.<\/li>\n
      • The flesh should spring back<\/strong> when pressed.<\/li>\n
      • Fish fillets should display no discoloration, darkening or drying around the edges<\/strong>.<\/li>\n
      • Shrimp flesh should be translucent and shiny<\/strong> with little or no odor.<\/li>\n<\/ul>\n

        Some refrigerated seafood may have time\/temperature indicators on their packaging. Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.<\/p>\n

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        Frozen Seafood<\/strong>
        \nFrozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long. Follow these tips when selecting frozen seafood:<\/p>\n

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        • Don\u2019t buy frozen seafood if its package is open, torn, or crushed on the edges.<\/li>\n
        • Avoid packages that are positioned above the \u201cfrost line\u201d or top of the freezer case.<\/li>\n
        • Avoid packages with signs of frost or ice crystals<\/li>\n<\/ul>\n

          Shellfish<\/strong>
          \nFollow these general guidelines for safely selecting shellfish:<\/p>\n

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          • Look for the label<\/strong>: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish.\u00a0 These tags and labels contain specific information about the product, including the processor\u2019s certification number.\u00a0 This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.<\/li>\n
          • Discard Cracked\/Broken Ones<\/strong>: Throw away clams, oysters, and mussels if their shells are cracked or broken.<\/li>\n
          • Do a \u201cTap Test\u201d:<\/strong> Live clams, oysters, and mussels will close up when the shell is tapped. If they don\u2019t close when tapped, do not select them.<\/li>\n
          • Check for Leg Movement<\/strong>: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.<\/li>\n<\/ul>\n
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