DR. NANCY SNYDERMAN: Hello, I’m Dr. Nancy Snyderman with this week’s Healthful Hint.
Seafood keeps hitting the headlines as a key part of a healthy diet. And it can be as long as you follow some simple safety rules.
At the store, choose fresh fish with clear eyes and bright pink or red gills. When you get it home, keep it on ice if it will be out more than 30 minutes. Fish will keep up to two days in refrigerators set between 35 and 40 degrees; put in the freezer for longer storage.
Frozen fish packages are usually safe, but always check the box for damage. In the kitchen, wear gloves when handling raw shellfish. Cuts from shells can cause infections.
For fish, remove skin and fat before cooking to reduce your exposure to certain harmful chemicals. And keep cooked fish away from surfaces that have been touched by raw seafood.
Speaking of raw seafood, many people are concerned about eating sushi. It’s generally safe if you buy it from reputable sushi chefs. But there’s always some risk – young children, the elderly, pregnant or nursing women, and anyone with a weakened immune system should avoid raw seafood.
With Healthful Hints, I’m Dr. Nancy Snyderman.
