Keep temperatures surrounding fish and shellfish as close to 32 E F as possible. Many long treasured recipes and techniques in use today may not meet the requirements for a safe seafood product. This handout provides procedures to assure a safe and quality product. Basic directions and processing details are provided in each bulletin. When finfish and shellfish are removed from marine waters or beaches they are subject to rapid bacterial growth if not chilled immediately.
Fish have better flavor if the gills and tail are removed to encourage free bleeding.
Large numbers of bacteria inhabit the intestines of fish in addition to potent digestive enzymes. These enzymes continue to act after the fish dies allowing bacteria access to the belly walls where the flesh becomes red and A burned. Try to limit physical damage while landing fish. Punctures and cuts give bacteria access to inner portions of edible flesh. Do not leave fish exposed to sunlight.