Page 117 - How to Be a Conscious Eater - Making Food Choices That Are Good for You

than the risks of mercury contamination. There are far more
types of fish that are safe and even really good for you to eat
than there are types that are harmful. So, know the main ones
to avoid for mercury contamination—king mackerel, marlin,
orange roughy, shark, swordfish, tilefish, and bigeye tuna—
and otherwise, enjoy. Your baby will thank you.

FOOD SAFETY AND ALLERGIES
Foodborne illness from seafood is unfortunately quite com-
mon. It can come from improper handling during cleaning,
transportation, storage, or processing, or from the increased
risk of viruses when eating raw fish or shellfish. Although deli-
cious in forms from sushi to oysters (both of which I personally
love), the safety questions around raw fish and seafood are
nothing to take lightly. The FDA website has a helpful resource
called “Fresh and Frozen Seafood: Selecting and Serving It
Safely.” Their tips include the following:
Avoid purchasing frozen seafood packages with lots of
frost or ice crystals. That could indicate thawing and
refreezing, which can spoil fish and seafood.

Store raw fish and seafood in the refrigerator if you’ll
use it within two days of purchase; otherwise store it in
the freezer.

Once it’s cooked and ready to serve, keep cold seafood
cold (on ice) and keep hot seafood hot, especially if either
will be out for more than two hours.
And if you’re having people over for a party or dinner,
ask ahead about fish and shellfish allergies, because both are
among the top eight food allergens for Americans.

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