Seafood is high in protein and offers some great health benefits, but seafood can quickly spoil and some raw varieties carry health concerns. To balance it all out, Consumer Reports has advice to help you get the benefits while reducing the risks.
"Cooking seafood to 145° F kills most germs that could be in the food, but when the food is eaten raw, especially when it wasn't previously frozen, pathogens can be present and make you sick," Althea Chang of Consumer Reports said.
"You want to look at the eyes. Make sure they're not overly cloudy. Look at the gills. Make sure they're flesh-like. Like they still have blood in them. Not gray or dark. This guy is beautiful," Perkins said For raw shellfish, check for freshness. Bagged shellfish should have a tag indicating when it was harvested. If shellfish isn't bagged, the store or the supplier should have that information. Stick with those harvested no more than about a week earlier.
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