Basic recommendations to prepare and prevent stomach and contamination of food security conditions.
• Don´t buy frozen seafood if the package is open, torn or crushed on the edges.
• Avoid packages that are positioned above the "frost line" or top of the freezer case.
• Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time, or was thawed and refrozen.
• Store safely. Put seafood on ice or in the refrigerator (if it will be used within two days) or freezer soon after buying it.
• Cook It safe. Most seafood should be cooked to an internal temperature of 145 degrees F and checked in more than one spot to help ensure doneness. (SOURCE: U.S. Food and Drug Administration)
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