Fish can make an important contribution to our diets. But as is the case with any food preparation, it’s important to store, prepare and cook it properly. To start with, always wash your hands before and after handling seafood. Make sure it’s stored properly, too – raw and cooked fish should be kept separate and well wrapped (raw fish should be kept on the bottom shelf of the fridge so that any juices can’t run onto other food).
Use separate chopping boards, knives and plates for preparing raw seafood and make sure it doesn’t come into contact with any other raw or cooked foods. If you’re using frozen fish, make sure it’s properly defrosted – preferably overnight in the fridge – and it goes without saying to make sure you use it within the ‘use-by’ date. If you’re worried about bones, choose ‘boneless’ fillets of pre-packed fish or ask the fishmonger to remove the bones for you. Some shellfish such as prawns, scallops and mussels, as well as squid and octopus are totally free from bones, too.
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