Handling and Preparation
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Seafood Storage
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- Store fresh seafood in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper).
- Don't suffocate live lobsters, oysters, clams or mussels by sealing them in a plastic bag. They need to breathe, so store them covered with a clean damp cloth. Before cooking, check that lobsters are still moving. Make sure clams and mussels are still alive by tapping open shells. Discard any that do not close.
- Marinades or rubs add great flavor. Marinate seafood under refrigeration. Discard used marinade since it contains raw fish juices. Serve cooked seafood on a clean platter.
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Keep raw and cooked seafood separate to prevent bacterial cross-contamination. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water. See also Seafood Storage Guide, and Storing Lobsters. |
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Notice: Various species of seafood may carry certain naturally occurring toxins or allergens such as, but not limited to ciguatera, histamine, scrombroid, vibrio, etc. that are beyond the ability of Charleston Seafood to detect and/or prevent. Charleston Seafood with all laws of the State and Federal government regulating seafood processing but cannot be held liable for any illness or injury caused by agents, naturally occurring with-in seafood. |
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