Here are a few simple guidelines to ensure the safety and quality of fresh seafood:

• Purchase fish from a reputable fish dealer with a known record of safe food handling practices.

• The U.S. Food and Drug Administration (FDA) has developed a HACCP (Hazard Analysis Critical Control Point) system to ensure the safety of seafood. In the United States, all seafood dealers must be HACCP certified. Ensure that your seafood dealer has this important certification.

   

• The word “fresh” refers to seafood that has never been frozen.

   

• Fresh fish should smell mild, not “fishy”.

   

• The color of swordfish flesh varies based on the fish’s diet, and ranges from white to an orange tint. These orange-tinted fish are sometimes known as “pumpkin swordfish” due to their high shrimp diet.

   

• Fresh fish steaks should spring back when pressed upon and there should be no darkening around the edges of the steak (excluding skin, of course).

   

• Fish and seafood are highly perishable foods, so you should purchase these items at the end of your shopping trip. If you are unable to refrigerate your purchase within one hour, it is best to pack the fish in a cooler with ice.

   

• All fresh seafood should be kept refrigerated or on ice at your fish dealer and should feel cold to the touch.

   

Taking a few extra minutes to follow these easy guidelines will make sure that your swordfish purchase maintains its high quality.