Seafood Safety Tips

* Fish fillets should be moist with no drying or browning around the edges.

* Frozen fish packages should be undamaged and the fish should have no freezer-burn, off-color or be covered with ice crystals.

* Fish should be kept wrapped and stored in the coldest part of the refrigerator.

* Fresh fish should be used within 2 days of purchase/delivery. Fish is ready to eat when the cooking process produces flesh that is opaque and flakes easily.

* To slack (thaw) frozen fish: slack/thaw under refrigeration - NEVER at room temperature.