August 1, 2010 | Source: FDA

Seafood is well known for its health and nutritional value. Availability and variety offer consumers many choices but seafood safety should be a concern for everyone. There are 3 critical issues you should follow when cooking or handling seafood; cleanliness, temperature and time. Proper handling can prevent food borne illness and maximize its shelf life.

Indications of fresh fish include clear eyes in whole fish. Fillets should have a firm moist flesh. Dull flesh may indicate that the fish is not fresh. If the flesh does not spring back when pressed it is not fresh. Fresh fish should have a fresh, mild smell but not "fishy".

Always keep seafood cold before it is prepared. Make sure when keeping seafood in your refrigerator it is stored in the coldest part and does not drip on any of your ready to eat foods.

When cooking fish always wash hands before handling to avoid any cross contamination. Fish should always be cooked to and internal temperature of 140 -145 degrees.

For more information on handling, storing and preparing fresh or frozen seafood, please click here to visit the FDA's website regarding this topic.