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Whether you have always adored the unique flavor of lobster or crab or if you grew up by the sea, you will almost certainly agree that there are few things as flavorful as fresh shellfish or fish recipes, well prepared and piping hot. There are, however, a lot of warnings about these days about food contamination, so it can be hard to totally relax and enjoy your baked tilapia recipe or grilled snapper recipe. Although it is vital to take into account food safety when preparing seafood, you just need a little bit of information and do not worry - it is easier to prepare safe seafood than you might think!

When you buy fish at the farmer’s market or supermarket, examine the fish well. Fresh shellfish and fish do not smell. If the fish smells oily or fishy, choose a different one. The eyes on a fresh fish are clear and protrude a bit. Staler fish have sunken or cloudy eyes. The skin around the eyes should not be yellow or brown. The fish’s flesh must be firm and shiny and the gills should not have discharge in them. If you have any doubts about a fish, do not buy it.

When you are out grocery shopping, make sure that the fish counter is the last stop of the day. The less time that your fish spends at room temperature, the better off you are! Ask your cashier to double-bag your fish and to package it separately from your other food; this will ensure that the fish’s juices do not spill out to contaminate the other food.

While you are preparing your seafood of choice at home, remember to keep the cutting board and knives that you use on your fish away from your vegetables unless you have washed them with hot, soapy water; some people even keep completely different sets of kitchen goods for vegetables and meat to avoid contamination.

Never put cooked food on an unwashed plate that has had raw poultry, meat, or fish on. The bacteria from this might contaminate the cooked food. You can use a food thermometer to tell you with complete accuracy whether your food is safe to eat or not. You cannot tell by sight or smell alone.

And what about raw seafood? Japanese sushi and sashimi is popular, as are raw oysters on the half shell. No matter how good they look and how professional the presentation is, you need to remember that there is always a slight risk with raw seafood. People with liver disorders or weakened immune systems are at a higher risk, as are expectant mothers. You can make your choices whilst being aware of the facts.

There is no reason you can’t enjoy baked fish recipes such as baked tilapia, raw fish recipes, grilled fish recipes or anything else you feel like trying out - just take the normal precautions and your fish recipes should turn out wonderfully and be perfectly safe!