Rinse raw seafood under cold, running water to remove bacteria.
Always marinate your seafood under refrigeration, never at room temperature.
Cook seafood thoroughly with a continuous heat source because interrupted cooking could promote bacterial growth. Keep hot foods at 1400 F or higher and cold foods at 410 F or lower.
Never leave cooked seafood at room temperature for more than 30 minutes.
Cook seafood for 10 minutes per inch of thickness, and measure at the thickest point. If baking, cook at 4500 F and deep fat fry at 3750 F. Add five minutes to your total cooking time if your fish is cooked in a sauce or is wrapped in foil or parchment. The U.S. Food & Drug Administration (FDA) recommends fish reach an internal temperature of 1450 F for 15 seconds.
The FDA recommends that in-shell oysters be steamed four to nine minutes or broiled three to five minutes after gaping. Shucked oysters should be fried for three minutes at 3750 F; broiled, three minutes three inches from the heat source; baked, 10 minutes at 4750 F; or boiled, three minutes.
