How to Safely Handle Rockfish
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
· When shopping, choose fish with a pleasant "sea breeze" scent. Whole fresh fish should have bright, clear, shiny eyes and bright pink or red gills.
· When cooking, discard any fish with open, reddened lesions on the body or signs of hemorrhage or darkened patches.
· Always wash hands thoroughly with hot, soapy water before and after handling raw seafood. Wear rubber gloves if your skin is cut or otherwise compromised.
· Ten minutes in the oven at 450 degrees per inch of thickness is a good basic rule for preparing fish. For those with a meat thermometer, internal temperature should reach 160 degrees.
· The only known way a human can contract mycobacteriosis is by improperly handling an infected fish. It is not contracted by eating a properly cooked fish.
SOURCE: Maryland Department of Natural Resources
