InStore : Seafood : Seafood Safety

Coupons Español MVP Card Gift Center Store Locator

for special deals and to manage your savings. Not registered yet? You can Create a My Food Lion Account for free!

MVP CUSTOMERS 2011 SAVINGS
$281,987,857.84
SIGN UP TO SEE YOUR SAVINGS

My Weekly Specials SIGN UP My Shopping List SIGN UP My Recipes SIGN UP My Profile SIGN UP

ALREADY A MEMBER?

Shopping, Storage and Preparation Tips

To avoid food-related illness, be smart and take advantage of the tips below & enjoy seafood at home!

When Shopping... OPEN

Fresh Fish Selection Tips OPEN

Fish should be firm & shiny and snap back when touched
The fish's eyes should be clear and bulge a bit
The gills should be bright pink/red
Scales should be shiny and fit closely to the skin
There should be no traces of discoloration or drying around the edges of steaks and fillets

Fresh Shellfish Selection Tips OPEN

Shells may be a little open but should close when touched, if they are alive. Discard them if they don’t respond.
Live crabs and lobster will show some movement
A light milky liquid surrounds freshly shucked oysters
Shrimp should have a fresh smell and be firm
Don’t store live shellfish in an airtight container. Instead cover the container with a clean, damp cloth to allow them to breathe

Storage OPEN

Prepackaged fish wrapping should be tight
Store frozen seafood in its original packaging
Avoid crowding in the refrigerator to let air move freely
No liquid should be in the bottom of seafood packages
There should be no frost or ice inside frozen packages
Store raw seafood in the refrigerator in a leak-proof container, in the bottom section or the meat storage compartment, as close to 32o F as you can
Frozen seafood should be thawed overnight in the refrigerator.
Refrigerated seafood should be used within two days
Live crabs and lobsters should be cooked the same day
Frozen seafood can keep up to 6 months in a typical freezer
Cooked seafood can be stored in the refrigerator no longer than 3 days, in a clean covered container
Never refreeze seafood that has thawed at room temperature

Quick Thaw Methods OPEN

Seafood may be thawed quickly by using these methods. Seal the seafood in a plastic bag and immerse it in cold water until the product is thawed but still icy and pliable.
You may also thaw frozen seafood by using the microwave if you are going to cook the seafood immediately. Microwave on “defrost” setting, stopping the defrost cycle when the fish is still icy but pliable.

Handling OPEN

Wash your hands well with hot, soapy water before and after working with raw seafood
Thaw frozen seafood in refrigerator overnight or run under cold water
Prepare defrosted seafood within 24 hours of thawing
Before you start cooking, rinse seafood under cold running water then pat dry
Wash counters, utensils, cutting boards and other surfaces with hot, soapy water after handling raw seafood
Do not re-use cloths or sponges used when working with raw seafood

Preparation OPEN

Marinate seafood in the refrigerator, never at room temperature
Toss the marinade after use and don’t use it on other foods unless they will be cooked
The 10 Minute Rule is 10 minutes per inch of thickness, so a 1-inch-thick fillet should be done in 10 minutes, no matter which cooking technique you use

All fish is done when it becomes opaque and flakes easily at its thickest point
If fillets are rolled or stuffed, measure temperature at the thickest point to determine doneness
Double your cooking time if starting with unthawed, frozen fish
For raw fish for sushi, sashimi, or ceviche, freeze it at 0°F or lower for at least 24 hours (or buy previously frozen) to destroy potential parasites

HOW TO COOK SEAFOOD

Find new and true
techniques to help you prepare your dish whether you bake, broil or grill.

SELECTING SEAFOOD

Learn how the 3 T's
can help you select the seafood that's right for your recipe.