HOW TO PREPARE SEAFOOD

USE SEPARATE CUTTING BOARDS FOR FISH AND FRUITS AND VEGETABLES

Using different cutting boards decreases the risk of cross-contamination, and as a result, decreases the risk of infection.

MAKE SURE THAT ALL SEAFOOD DISHES ARE COOKED TO 63°C (145°F)

This ensures that the contaminants that may be present in the food are killed.

AVOID REFRIGERATED SMOKED SEAFOOD UNLESS IT’S IN A COOKED DISH

Refrigerated smoked seafood may contain Listeria, which is a bacteria that can endanger the fetus. Smoked seafood that is canned or is shelf stable is okay to consume.