Always buy seafood from a certified dealer who keeps their fare refrigerated or displayed on a thick bed of fresh ice.
Take seafood home immediately after purchasing so that it can be stored in a refrigerator or freezer. If your trip is longer than 30 minutes, pack food in a cooler.
Refrigerate fresh fish in cling wrap or store in airtight containers. Live shellfish should be refrigerated in an open container covered with a clean, damp cloth.
Plan to use seafood within one or two days, or freeze in moisture- and vapor-proof plastic freezer wrap, paper, or foil.
Use hot, soapy water to thoroughly wash hands, utensils, and all surfaces that raw seafood has touched.
Thaw and marinate seafood in the refrigerator, not on the counter. If you must thaw seafood quickly, there are two safe options: Seal food in a plastic bag and immerse in cold water for about an hour, or microwave on defrost setting until food is icy but pliable.
