Tips, tricks, and helpful hints:

• Seafood Safety: Most seafood should be cooked to an internal temperature of 145ºF. If you don’t have a food thermometer, there are other ways to determine whether seafood is done.

  • Fish: The flesh should be opaque and separate easily with a fork

  • Shrimp and Lobster: The flesh becomes pearly and opaque. Shrimp shells and outside of the meat turn pink and should never be gray.

  • Scallops: The flesh turns opaque and firm

  • Clams, Mussels, and Oysters: The shells open during cooking-throw out ones that don’t open

  • USDA Seafood Food Safety Information

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