Seafood is easy to store and prepare. The following are simple guidelines to ensure the safety and quality of your fish:

Storage

• Keep seafood cold before it is prepared by storing it in the coldest part of your refrigerator. The colder, the better.
• Wrap dressed fish, fillets, and steaks in moisture-proof paper or plastic wrap.
• In general, you should use fresh or defrosted seafood within one or two days.

Preparation

• Wash your hands before preparing seafood.
• Avoid cross-contamination of raw fish with other foods.
• Thoroughly clean utensils and food preparation surfaces both before and after contact with seafood.
• Cook the fish until it begins to flake or loses its translucent, “raw” appearance.
• Most fish should be cooked to an internal temperature of 140 to 145° F.
• Refrigerate or freeze leftovers immediately and be sure to use them within 3 days.