25 smart tips to safely enjoy seafood, from how to buy to best ways to store

How to eat seafood without mercury risks: If you’re buying shellfish like shrimp or lobster, look for pearl-like flesh with no strong odour (Image: Pexels)

Seafood is a nutritional powerhouse, rich in protein, essential vitamins, and omega-3 fatty acids that support heart health and brain development. Health experts recommend consuming fish, especially fatty varieties like salmon, sardines, and tuna, at least twice a week.

But along with its benefits comes the need for careful handling, especially in warm climates like India’s, where spoilage can happen quickly. From shopping smart to safe storage and cooking practices, here’s what you need to know to enjoy seafood safely and nutritiously.

Smart Shopping

1. Whether you’re picking up pomfret at your local market or opting for frozen Basa at a supermarket, freshness is key.

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2. Always choose fish that is chilled or displayed on thick ice under a cover.

3. Fresh fish should smell mild, never fishy or sour.

4. Its eyes must be clear and shiny, and its flesh firm to the touch.

5. Avoid fish with discoloured or dry edges.

6. If you’re buying shellfish like shrimp or lobster, look for pearl-like flesh with no strong odour.

For live shellfish like clams or mussels, do a quick tap test

7. If the shell doesn’t close when tapped, its likely dead and should be discarded.

8. Similarly, buy only live crabs and lobsters; once dead, they spoil quickly.

9. If frozen seafood is your go-to, check for intact packaging. Avoid packets with frost buildup or bendable fish, as these are signs of improper storage or thawing and refreezing.

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Storage Tips That Matter

10. Seafood should be kept cold from the moment you buy it.

11. Once home, refrigerate it immediately if you plan to cook it within two days.

12. For longer storage, wrap it tightly in foil or moisture-proof paper and place it in the freezer.

13. In India’s hot summers, never leave seafood sitting out, especially in cars or kitchens without air conditioning. Ideally, use an insulated bag with ice packs when transporting fish from the market.

Avoiding Cross-Contamination

14. One major cause of foodborne illnesses is the cross-contamination of raw seafood with other foods in the kitchen. Always separate raw and cooked items, especially when shopping or storing in the fridge.

17. Use different cutting boards and knives for seafood, and wash your hands and all kitchen tools thoroughly after handling raw fish.

Thawing and Cooking the Right Way

18. If you're thawing frozen fish, do it in the refrigerator overnight.

19. For quicker defrosting, place it in a sealed bag and submerge it in cold water, changing the water every 30 minutes.

20. Alternatively, microwave it on defrost mode if you’re cooking it immediately after.

21. Always cook seafood to an internal temperature of 145°F (63°C). In simpler terms, fish should look opaque and flake easily, and shellfish like shrimp and crab should turn firm and white.

22. Discard any clams or mussels that don’t open during cooking.

Serving Tips for Gatherings

23. If you’re hosting a seafood dinner or buffet, follow the golden rule: keep hot dishes hot and cold ones chilled.

24. Don’t leave seafood out for more than two hours or one hour if the room is warm.

25. For cold dishes like prawn salads, serve them on a bed of ice. Keep hot curries or grilled fish under a heat lamp or serve in smaller portions, reheating as needed.