What's the best way to tell if raw shrimp is safe to eat?

Raw shrimp should be firm, translucent, and have a mild scent. If it smells strongly fishy or ammonia-like, has a slimy texture, or appears discolored, discard it. Always cook shrimp to an internal temperature of 145°F (63°C) until the meat is pearly and opaque.

Can I refreeze seafood after it's thawed?

It's safe to refreeze seafood only if it was thawed in the refrigerator and hasn't been out of the fridge for more than two hours. Refreezing will degrade quality and texture, so it's better to cook it and then freeze the cooked dish if you need to store it longer.

Why do some oysters stay closed after cooking?

Oysters, clams, and mussels that remain closed after cooking may have been dead before cooking or may not have heated through. Discard any that don't open, as they could harbor bacteria. This is a reliable safety check — not a myth.

Is it safe to eat raw seafood like sushi at home?

Raw seafood carries inherent risks of parasites and bacteria. If you choose to eat it, buy sushi-grade fish from a reputable source that has been frozen to kill parasites, keep it refrigerated, and consume it the same day. Pregnant women, young children, older adults, and people with weakened immune systems should avoid raw seafood entirely.

Seafood Safety: Separating Myth from Reality from Purchase to Plate

Myth: Fresh Fish Should Smell 'Fishy'

Many shoppers believe a strong fishy odor is normal for fresh seafood. In reality, truly fresh fish has a clean, mild scent reminiscent of the sea or cucumber. A pronounced fishy smell is a sign of spoilage, caused by bacteria breaking down the fish's natural compounds.

When you're at the market, ask to smell the fish before buying. Fresh whole fish should have bright, clear eyes, red gills, and shiny, firm flesh that springs back when pressed. For fillets, look for moist, translucent meat without discoloration or browning at the edges.

Once you bring seafood home, refrigerate it immediately in the coldest part of the fridge, ideally on a bed of ice in a covered container. Use it within two days for best quality and safety. If you plan to keep it longer, freeze it the same day you buy it.

Raw fish fillets displayed on a bed of ice at a market

Myth: Rinsing Seafood Before Cooking Removes Bacteria

Some cooks rinse raw fish or shrimp under running water to 'clean' it, but this practice actually increases risk. Rinsing can splash bacteria onto your sink, countertops, and nearby utensils — a key way cross-contamination spreads. Cooking to the correct internal temperature is the only step that kills harmful pathogens.

Instead of rinsing, pat seafood dry with paper towels and discard them immediately. This removes excess moisture, which helps you get a better sear, without spreading germs. If you do rinse shellfish like clams or mussels to remove sand, do it in a bowl of water rather than under a running tap.

After any contact with raw seafood, wash your hands, cutting board, and all utensils with hot, soapy water. Sanitize surfaces with a diluted bleach solution or a commercial kitchen sanitizer, and be especially careful not to let raw juices touch ready-to-eat foods like salads or bread.

Myth: You Can Judge Doneness by Color Alone

The old rule that fish is done when it 'flakes easily' or turns opaque is unreliable. Color and texture vary by species — a rare tuna steak stays pink inside, and some white fish can look translucent even when cooked. The only dependable check is internal temperature with a food thermometer.

The FDA recommends cooking seafood to an internal temperature of 145°F (63°C). Insert the thermometer into the thickest part of the fillet or the center of a shellfish meat portion. For shrimp and lobster, the meat should be pearly and opaque, and for clams, mussels, and oysters, the shells should open — discard any that stay shut after cooking.

For a more practical check, use the 'flake test' as a backup: insert a fork at an angle into the thickest part and twist. If the flesh separates easily and is opaque throughout, it's likely done. But remember, only a thermometer gives you a definitive answer.

Seafood Type	Safe Internal Temperature	Visual/Textural Cue
Fish fillets/steaks	145°F (63°C)	Opaque and flakes with a fork
Shrimp, lobster, crab	145°F (63°C)	Pearl-white and opaque meat
Scallops	145°F (63°C)	Milky white, firm to the touch
Clams, mussels, oysters	145°F (63°C) (or shells open)	Shells open during cooking

Myth: Seafood Can Be Thawed on the Counter

Leaving frozen fish on the counter to thaw is a common mistake. As the exterior warms, it enters the 'danger zone' (40°F to 140°F) where bacteria multiply rapidly, while the interior may still be frozen. This uneven thawing can lead to foodborne illness even if you cook the fish thoroughly afterward.

The safest way to thaw seafood is overnight in the refrigerator. Place it in a leak-proof container on a plate to catch any drips, and allow 12–24 hours depending on thickness. If you're short on time, use the cold-water method: submerge the sealed bag in cold tap water, changing the water every 30 minutes. Never use hot water, and cook the fish immediately after thawing.

You can also cook seafood directly from frozen — just add a few extra minutes to the cooking time and always check the internal temperature. This works particularly well for individual fillets, but avoid grilling thick frozen steaks, as the outside may burn before the inside is safe.

Myth: The 'Two-Hour Rule' Is Flexible for Seafood

You've heard that cooked food can sit out for two hours, but for seafood, the window is actually shorter. Bacteria grow fastest at room temperature, and seafood is particularly perishable. The FDA's two-hour rule is an absolute maximum — in hot weather (above 90°F), that drops to one hour. Treat it as a hard limit, not a suggestion.

After cooking, keep seafood hot (above 140°F) if you're serving it buffet-style, using a chafing dish or slow cooker on the 'warm' setting. If you're not eating within two hours, refrigerate leftovers promptly in shallow containers so they cool quickly. Never leave cooked seafood out overnight, even if you plan to reheat it.

For leftovers, store them in the fridge for up to three days. Reheat only the portion you plan to eat, and make sure it reaches 165°F (74°C) before serving. Don't reheat seafood more than once, as repeated warming increases the risk of bacterial growth and degrades texture.