In both the United States and Japan, many more people get sick from eating fish served at home than from eating fish at sushi restaurants. For seafood safety at home, the Food and Drug Administration has a few tips. If you don't have a thermometer, the guidelines listed below can help you to determine whether seafood is done. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
Scallops appear milky white or opaque and firm.
For clams, mussels and oysters, watch for the point at which their shells open, which indicates that they're done. Throw out those that remain closed after cooking. When microwaving seafood, rotate the dish several times to ensure even cooking. After letting the dish stand, check seafood in several spots with a thermometer to see if it has reached the proper temperature. As with any source of medical or health care information, you should as a preliminary matter satisfy yourself that the credentials and experience of the source are suitable.