Seafood is an important part of any healthy diet. It contains omega-3 fatty acids, high quality protein, and many other essential nutrients your body needs. In order to get the most out of your seafood, however you need to handle it properly. Follow these basic food safety tips to make sure your seafood is as tasty when you eat it as it was when you bought it.

At any fish counter, the seafood should be displayed either refrigerated or on a bed of fresh ice, that shows no signs of melting. The case should be covered and smell clean, not fishy. Look at the seafood. When you look at a whole fish, the eyes should be clear and slightly bulged. There are only a few types of fish with naturally cloudy eyes, like walleye pike.

Both fillets and whole fish should have flesh that is firm and shiny. The gills should be a nice bright red and there should be no evidence of slime. Dull colored meat could mean the fish has been sitting there too long. If you press the meat with your finger, it should spring back. Fillets should not look like they are drying out or darkening around the edges. There should be no yellow or green discoloration and there should be no areas that look dry or mushy.

If you are looking for shellfish, ask to see the tag or label that they are required to come with. These tags are put on sacks and containers of live shellfish and labels are put on packages of shucked shellfish. They contain information like the processor’s certification number and other pertinent facts.

Do not eat any mussels, clams, or oysters that have broken or cracked shells. Whole shellfish can be tested by tapping on the shell. Live shellfish will close up quickly when tapped. If they stay open, do not buy them. Lobsters and crabs that are purchased alive should be showing leg movement. These crustaceans spoil very quickly, so unless you are eating them right then and there, you are better off buying them alive.

Store your seafood safely once you get it home. If you will be using it within two days after buying it, you can safely put it in the refrigerator. If you will be serving it after two days, freeze it after wrapping it tightly. Living seafood should be eaten quickly… the same day as purchase if possible. Thaw frozen seafood gradually in the fridge overnight. Always wash your hands, cutting board and knives to prevent cross contamination.

Whether you are making something as simple as shrimp appetizers or something much more complex, always make sure your seafood is properly cooked. Fish should turn opaque in color and flake easily when done. Check in more than one spot to be sure. Shrimp and lobster turn an opaque pearl color when done. Scallops turn opaque and firm with a milky white color. Clams, oysters, and mussels are done as soon as their shells open. Any that do not open should be discarded.

By following these procedures, your seafood will not only taste great, your guests and family will have a meal that is safe to eat. The worst thing that can happen is for your guests to get sick from eating at your event. Taking these simple precautions will give you delicious food that is safe.

If you want to learn some fancy appetizer recipes you can study the works of Julia Child or you can simply look online. Take your time when you are learning. Once you know how to do the recipes you like, you can whip them out quickly without any stress at all.

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