All your round, raw and cooked seafood should be kept above 135 degrees F or below 41 degrees F. If it’s between the two, bacteria, such as salmonella can multiply to unsafe levels and cause serious illness, even if the fish looks and smells fine. So don’t leave seafood out for more than 2 hours or more than 1 hour when temperatures are above 90 degrees F. (When shopping, pick up seafood last; store in a clean cooler with ice if you can’t get it into the fridge within the time frame above.) Freeze it if you won’t use it within one to two days. Thaw frozen fish in the fridge or under cold running water in a sealed plastic bag, and cook immediately. Cook finfish to an internal temperature of 145 degrees F om an instant-read food thermometer (digital is best); shrimp, lobster, and crab are done when the flesh is opaque. Cook clams, mussels, and oysters until the shells open.
Source: Consumer Reports on Health July 2017
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