Be choosy

• Buy fresh seafood that is refrigerated or displayed on a thick bed of fresh ice that is not melting.
• Fresh seafood should smell fresh and mild, not fishy or sour. A smell like ammonia means it’s spoiled and you shouldn’t eat it.
• Avoid frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages with signs of frost or ice crystals, which may mean the seafood has been thawed and refrozen.

Store it properly

• Store seafood in the refrigerator if you’re going to eat it within 2 days after you buy it.
• If you’re not going to use it within 2 days, wrap your seafood tightly in plastic and store it in the freezer.
• Separate raw seafood from ready-to-eat or cooked food.
• Wash your hands with soap and water before and after handling any raw food.
• Wash cutting boards, utensils, dishes, counter tops, and anything else that has come into contact with raw seafood.

Cook it safely

• Thaw frozen seafood in the refrigerator overnight. If you need a quicker method, seal it in a plastic bag and let it sit in cold water or microwave it on the “defrost” setting.
• Cook seafood to an internal temperature of 145°.
• Fish is ready when the meat is opaque and separates easily with a fork.
• Shrimp and lobster is ready when the meat becomes pearly and opaque.
• Scallops are ready when they become opaque and firm.
• Clams, mussels, and oysters are ready when the shells open during cooking. Don’t eat ones that don’t open.
• Keep hot food hot and cold food cold when serving. Refrigerate leftovers within 2 hours of cooking.
• Throw away uneaten leftovers after 3 or 4 days.

If you’re pregnant

• Seafood contains nutrients that are important for the growth and development of babies and children. The FDA recommends pregnant women eat 2 to 3 servings (8 to 12 ounces) of seafood per week.
• The FDA says to choose seafood that’s lower in mercury, including salmon, shrimp, pollock, tuna (light, canned), tilapia, catfish, and cod.
• The FDA says to avoid tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel, which are higher in mercury. Limit albacore tuna to 6 ounces per week.