MD Seafood & Aquaculture - Facts & Nutrition


	Information & Nutrition


		Handling & Safety Information

		Nutritional Chart

		Availability Chart

		Featured Species

Preparation of Seafood and Safety Tips

Always wash hands thoroughly with hot soapy water before and after handling raw seafood.
Don’t leave seafood out of the refrigerator for more than two hours, including preparation time and time on the table.
Never defrost seafood on the kitchen counter—use the refrigerator, cold running water or the microwave method.
Never place cooked food on a plate that previously held raw seafood.
Never put cooked crabs in the same basket that came with the live crabs.
Always marinate fish or shellfish in the refrigerator, never at room temperature. Discard marinade after use.
Wash containers, utensils, knives, plates, cutting boards and other surfaces touched by raw seafood with hot soapy water before reusing them.

COOKING SEAFOOD

FINFISH	The 10-minute rule is a good guide to cook fish and applied to baking at 450°F, boiling, grilling, steaming, and poaching only. Measure the fish—whole, steaks, or fillets—at its thickest points. Figure 10 minutes of cooking time for each inch of thickness. Cook a one-inch thick fish steak five minutes on each side. Pieces of fish that measure a half inch or less do not need to be turned. Add five minutes if the fish is cooked in foil or sauce. Double the cooking time for frozen fish that has not been defrosted. Fish is done when the flesh is opaque and begins to flake easily when tested with a fork at the thickest part. You can also check with a thermometer. Fish is usually ready when its internal temperature reaches 160°F.
SHELLFISH	Shucked oysters and clams become plump and opaque when cooked and ready for eating. The edges of the oyster start to curl. Overcooking can cause them to shrink. Their shells should open when cooked.
CRABS	Make sure crabs are lively before placing in a pot. Discard any crabs that appear to be dead. The crab pot should have a raised rack a minimum 2 inches high. Add equal quantities of water and vinegar to just below the level of the rack. Layer crabs; sprinkle each layer with a mixture of seafood seasoning and salt. Cover and steam until crabs are red (about 25 minutes).

EATING RAW SEAFOOD

Oysters and clams harvested from approved waters, processed in sanitary conditions and properly refrigerated are safe for raw consumption by healthy individuals. Harvesting waters are monitored by state and local jurisdictions. If excessive levels of contaminants are found, commercial harvesting of clams and oysters is prohibited. Raw or partially cooked oysters and clams should not be eaten by individuals with certain pre-existing or underlying health conditions, including:

Liver disease
Chronic alcohol abuse
Diabetes
Inflammatory bowel & stomach disease
Steroid dependency
Acquired Immune Deficiency Syndrome (AIDS)
Medical treatment which suppresses the immune system (i.e., chemotherapy)

Handling & Safety

Maryland's Standards

Maryland State Agencies

The Federal Government’s Role

Purchasing, Handling & Storage Tips

Preparation & Safety Tips