Traffic Light Eating For Fish!

When eating seafood make sure your eating the right seafood! Fish can be very healthy for you when served the right way.

"During commercial freezing fish is frozen solid at a temperature of -35°F and stored at this temperature or below for a minimum of 15 hours to kill parasites. Most home freezers have temperatures at 0°F to 10°F and may not be cold enough to kill parasites because it can take up to 7 days at -4°F or below to kill parasites, especially in large fish. Good handling practices on-board fishing vessels and in processing plants can minimize nematode infestation. Many seafood processors inspect seafood fillets of species likely to contain parasites. This process called candling involves examining fish fillets over lights. Candling detects surface parasites. Unfortunately, they cannot always see parasites embedded deep in thick fillets or in dark tissue. Candling is also useful for revealing pinbones in fillets that are intended to be boneless.

Fish is also safe to eat after it is cooked to an internal temperature of 145°F for 15 seconds. Normal cooking procedures generally exceed this temperature. If a thermometer is not available to check the internal temperature of the thickest portion of the fish, the fish should be cooked until it loses its translucency and flakes easily with a fork.

If a parasite is present in a fish, you have several options:

Remove the parasite, examine the fish for others and cook the fish. Thorough cooking kills all parasites. Notify the store where you bought the fish so that the store can carefully inspect remaining fish. Depending on the return policy of the particular store, you may wish to return or exchange the unused portion." This was posted on https://www.seafoodhealthfacts.org/seafood-safety/general-information-patients-and-consumers/seafood-safety-topics/parasites That is some great information and a way to prevent digesting parasites. Follow the Traffic light system when it comes to eating seafood.

Green-Light Fish (Enjoy without worry):

Salmon, wild Alaskan (canned or fresh)Arctic Char Tuna, Alaskan Tuna, canned light Anchovies, Sardines, Catfish (U.S.) Rainbow Trout, Shrimp (Pacific), Sablefish, Alaskan,Halibut, Alaskan

Yellow-Light Fish (Eat less of)*: * The Environmental Protection Agency (EPA) recommends limiting these fish to no more than 12 ounces a week.

Salmon, Atlantic Mahi-Mahi,Tuna albacore, Lobster, Halibut Atlantic, Orange roughy, Sea bass, Shrimp Atlantic

Red-Light Fish (Do not eat!)**: ** Large, predatory fish are more likely to be contaminated.

Shark, swordfish, Tilefish, King Mackerel, Marlin

https://www.askdrsears.com/topics/feeding-eating/family-nutrition/fish/selecting-safe-seafood

What fish to eat