PREPARING FRESH SEAFOOD SAFELY
Proper handling , storage , and preparation of seafood immediately or use an ice slush with approximately are necessary to maintain quality and ensure safety . 2 parts ice to 1 part water to keep your catch cold . All fish and shellfish are highly perishable , and the same basic storage and handling guidelines should To avoid foodborne illness , it is necessary to cook be followed : Keep it cold , keep it clean , store it seafood to an internal temperature of 145 ° F for 15 quickly , prepare and cook it properly . seconds until the flesh is opaque and flaky . When fully cooked , scallops will turn firm and opaque . How long your fresh seafood will last depends on the Shellfish like clams , mussels , oysters will become condition of the product when you purchased it . plump and opaque and their shells will open .
When storing fresh seafood , keep it in the coldest
Lobster and crab shells will turn bright red with a part of the refrigerator . ( 40 ° F or lower .) Fish will lose pearly-opaque flesh . quality and deteriorate rapidly with higher storage temperature – so use ice when you can . Always
Healthy individuals may choose to eat raw or purchase seafood last during your shopping trip , and partially cooked seafood , but young children , bring a cooler to transport it home . If you have females who are pregnant or nursing , immunocompromised individuals , and older adults should caught your own fish , do not let them sit on the deck until you come back to the dock . Bury them on ice avoid eating raw or partially cooked seafood .
Machias Bay Area
Local Seafood
Machias E A R L ’ S F R E S H S E A F O O D
On the Machias Dike 207-598-7310
M A C H I A S B A Y S E A F O O D 207-255-8671 M O T H E R S H U C K E R S L O B S T E R S H A C K
207-259-1254 Cutler L I T T L E R I V E R L O B S T E R C O . 207 -259-7704 Starboard S T A R B O A R D F A R M 207-263-8330
Ecotourism
Cutler B O L D C O A S T C H A R T E R C O . 207-259- 4484 Machias
S U N R I S E C A N O E A N D K A Y A K
1-877-980-2300 or 207-255-3375