{"id":48327,"date":"2016-10-04T10:07:00","date_gmt":"2016-10-04T14:07:00","guid":{"rendered":"http:\/\/demo2016.hispanicprwire.com\/english-seafood-selecting-and-serving-it-safely\/"},"modified":"2016-10-04T11:07:14","modified_gmt":"2016-10-04T15:07:14","slug":"pescados-y-mariscos-como-seleccionarlos-y-servirlos-de-manera-segura","status":"publish","type":"post","link":"https:\/\/hispanicprwire.com\/en\/pescados-y-mariscos-como-seleccionarlos-y-servirlos-de-manera-segura\/","title":{"rendered":"Seafood &#8211; Selecting and Serving It Safely"},"content":{"rendered":"<p><\/p>\n<style type=\"text\/css\"><![CDATA[\n\/* Style Definitions *\/\nspan.prnews_span\n{\nfont-size:8pt;\nfont-family:\"Arial\";\ncolor:black;\n}\na.prnews_a\n{\ncolor:blue;\n}\nli.prnews_li\n{\nfont-size:8pt;\nfont-family:\"Arial\";\ncolor:black;\n}\np.prnews_p\n{\nfont-size:0.62em;\nfont-family:\"Arial\";\ncolor:black;\nmargin:0in;\n}\n]]><\/style>\n<div class=\"xn-content\">\n<p><span class=\"xn-location\">SILVER SPRING, Maryland<\/span>, <span class=\"xn-chron\">Oct. 4, 2016<\/span> \/PRNewswire-HISPANIC PR WIRE\/ &#8212;\u00a0October is National Seafood Month and a time to highlight the importance of fish and shellfish as part of a healthful diet. As with any food, safe handling of seafood is essential to reducing the risk of <b>foodborne illness<\/b> (often called food poisoning).<\/p>\n<p>Learn more at: <a href=\"http:\/\/www.fda.gov\/Food\/FoodborneIllnessContaminants\/BuyStoreServeSafeFood\/ucm077331.htm\" target=\"_blank\" rel=\"nofollow\">http:\/\/www.fda.gov\/Food\/FoodborneIllnessContaminants\/BuyStoreServeSafeFood\/ucm077331.htm<\/a><\/p>\n<p>Experience the interactive Multimedia News Release here: <span><a href=\"http:\/\/www.multivu.com\/players\/English\/7594351-fda-seafood-safety\/\" target=\"_blank\" rel=\"nofollow\">http:\/\/www.multivu.com\/players\/English\/7594351-fda-seafood-safety\/<\/a><\/span><\/p>\n<p>The <b>U.S. Food and Drug Administration (FDA)<\/b> reminds you to follow these basic safety tips for buying, storing, and preparing fish and shellfish.<\/p>\n<p><b>Buy Right: Fresh Seafood<\/b><\/p>\n<p>When buying fresh fish or shellfish, be sure that it is refrigerated or displayed on a thick bed of fresh ice that is not <i>melting<\/i>. Preferably, it should be displayed in a case or under some type of cover. Check for these signs of freshness:<\/p>\n<p><i>Fish:<\/i><\/p>\n<ul type=\"disc\">\n<li>Fish should smell fresh and mild, not fishy, sour, or ammonia-like. <\/li>\n<li>A fish&#8217;s eyes should be clear and bulge a little. <\/li>\n<li>Whole fish and fillets should have firm, shiny flesh and bright red gills free from slime. <\/li>\n<li>The flesh should spring back when pressed. <\/li>\n<li>Fish fillets should display no discoloration nor darkening or drying around the edges. <\/li>\n<\/ul>\n<p><i>Shellfish:<\/i><\/p>\n<ul type=\"disc\">\n<li>Look for tags and labels on live shellfish (in the shell) and on containers or packages of shucked shellfish that include a <b>certification number<\/b> for the processor. This means that the shellfish were harvested and processed in accordance with FDA national shellfish safety controls. <\/li>\n<li>Throw away any clams, oysters, and mussels with cracked or broken shells. <\/li>\n<li>Live clams, oysters, and mussels will close up when the shell is tapped. If they don&#8217;t close, do not select them. <\/li>\n<li>Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared. <\/li>\n<\/ul>\n<p><b>Buy Right: Frozen Seafood<\/b><\/p>\n<p>Frozen seafood can spoil if it thaws during transport and is left at warm temperatures for too long. Follow these tips when selecting frozen seafood:<\/p>\n<ul type=\"disc\">\n<li>Don&#8217;t buy frozen seafood if the package is open, torn, or crushed on the edges. <\/li>\n<li>Avoid packages that are positioned above the &#8220;frost line&#8221; or top of the freezer case. <\/li>\n<li>Avoid packages with signs of frost or ice crystals, which may mean the fish has been stored for a long time or was thawed and refrozen. <\/li>\n<\/ul>\n<p><b>Store Properly<\/b><\/p>\n<p>Put seafood on ice, in the refrigerator (if it will be used within two days), or in the freezer soon after buying it. If freezing, wrap it tightly in moisture-proof freezer paper or foil to protect it from air leaks.<\/p>\n<p><b>Prepare Safely<\/b><\/p>\n<p>Most seafood should be cooked to an internal temperature of 145 degrees F and checked in more than one spot to ensure doneness. If you don&#8217;t have a food thermometer, there are other ways to determine whether seafood is done.<\/p>\n<ul type=\"disc\">\n<li><i>Fish<\/i>: Flesh should be opaque and separate easily with a fork <\/li>\n<li><i>Shrimp and Lobster<\/i>: Flesh becomes pearly and opaque <\/li>\n<li><i>Scallops<\/i>: Flesh turns milky white or opaque and firm <\/li>\n<li><i>Clams, Mussels, and Oysters<\/i>: Shells open during cooking (throw out any that don&#8217;t open) <\/li>\n<\/ul>\n<p>Contact: Media: 1-301-796-4540 Consumers: 1-888-SAFEFOOD (toll free) <\/p>\n<p>\u00a0<\/p>\n<div id=\"prni_dvprnejpg4de2left\" style=\"TEXT-ALIGN: left; WIDTH: 100%\"><img decoding=\"async\" id=\"prnejpg4de2left\" title=\"FDA Logo\" border=\"0\" alt=\"FDA Logo\" align=\"middle\" src=\"http:\/\/photos.prnewswire.com\/prnvar\/20090824\/FDALOGO\"\/><\/div>\n<p>\u00a0<\/p>\n<p><\/p>\n<\/div>\n<p> <\/p>","protected":false},"excerpt":{"rendered":"<div class=\"xn-content\">\n<p><span class=\"xn-location\">SILVER SPRING, Maryland<\/span>, <span class=\"xn-chron\">Oct. 4, 2016<\/span> \/PRNewswire-HISPANIC PR WIRE\/ &#8212;\u00a0October is National Seafood Month and a time to highlight the importance of fish and shellfish as part of a healthful diet. As with any food, safe handling of seafood is essential to reducing the risk of <b>foodborne illness<\/b> (often called food poisoning).<\/p>\n<p>Learn more at: &lt;a href=&quot;http:\/\/www.fda.gov\/Food\/FoodborneIllnessContaminants\/BuyStoreServeSafeFood\/ucm077331.htm&quot; target=&quot;_blank&quot;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":48328,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-48327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comida-y-bebida"],"acf":[],"_links":{"self":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/posts\/48327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/comments?post=48327"}],"version-history":[{"count":0,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/posts\/48327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/media\/48328"}],"wp:attachment":[{"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/media?parent=48327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/categories?post=48327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hispanicprwire.com\/en\/wp-json\/wp\/v2\/tags?post=48327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}