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Considerations for choosing and consuming raw seafoodUpdated 5 days ago

The FDA cautions against consuming seafood raw, as it can harbor parasites, bacteria, and viruses that could potentially make consumers sick. According to the FDA, super-freezing seafood in a commercial sub-zero storage freezer helps ensure parasites are destroyed (however, it cannot guarantee it), and that is required for many species of seafood to be consumed raw. When it comes to consuming raw fish, one note is that it's best to focus on saltwater (marine) fish since many freshwater fish are susceptible to tapeworms. The full FDA guidance can be found here. While they exempt some species from freezing, we recommend taking the freezing step with all products. 

Our live oysters, live clams, and uni are often consumed raw. However, there are some risks that you can learn about here. If you freeze your oysters and clams, they are no longer live and should always be cooked before consuming.

Buy your seafood from a trusted source, such as Fulton Fish Market. All of our seafood is chef-selected for quality and freshness and it is found in many top sushi restaurants, but it is not all suitable to be eaten raw for meals such as sushi or sashimi without further preparation. Some of our freshly frozen products that are popular include farmed salmon, ahi tuna and red snapper.

To be on the safe side, all seafood should be cooked to an internal temperature of 145°F.

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