Cooking seafood is a delicious and fun experience. It is important to pay heed to the safe preparation, handling and cleanup of seafood to insure that you and your guests do not get sick.

One of key things is to always wash your hands; before and after handling raw seafood. All kitchen utensils should be washed well after use and not touch other utensils used for cooked food. It is a good idea to have two separate cutting boards in your home, try to find two different colored ones.Confused? Here ‘s a little help . This way, one can always be used for raw seafood and the other for vegetables and other food. Counters and sinks that were used to prepare seafood should also be cleaned each time.

Frozen seafood should always be thawed in your refrigerator or under cold, running water. If your recipe calls for you to marinate your seafood, marinate it in your refrigerator. Also, never keep marinade that was used on raw seafood. If you need to use a bit of the marinade as a dip, reserve a portion then add the rest to the raw fish. Keep a reference guide handy in your home that shows the different temperatures seafood should be cooked to.

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