Make sure there is an origin label before buying seafood at a seafood counter. The more information posted, the more trustworthy the fish monger. Gruel recommends looking for a BAP (Best Aquaculture Practices) logo when purchasing fish, too. The blue logo ensures the fish farm has been assessed on varying levels from feeding to processing to harvesting.

在水產(chǎn)柜臺(tái)購買產(chǎn)品前，應(yīng)該確認(rèn)水產(chǎn)品有原產(chǎn)地標(biāo)簽。標(biāo)簽上的信息越詳細(xì)，證明產(chǎn)品來源可靠。格魯爾建議大家尋找?guī)в蠦AP (Best Aquaculture Practices中文直譯最佳水產(chǎn)養(yǎng)殖規(guī)范)標(biāo)簽的產(chǎn)品。三條小魚的藍(lán)色標(biāo)識(shí)，佐證了水產(chǎn)品從養(yǎng)殖、收獲到加工都接受多維度的審核評(píng)估。

Some refrigerated seafood may have time-temp。erature indicators on their packaging, which show if the product has been stored at the proper temperature. Check these (when they’re present) and only buy the seafood if the indicator shows that the product is safe to eat.

冷凍水產(chǎn)品包裝上，都有保質(zhì)期和儲(chǔ)存溫度信息?？梢杂^察水產(chǎn)品是否被儲(chǔ)存在合適的溫度下并處于保質(zhì)期內(nèi)。只有這樣的水產(chǎn)品才是安全的。

Fish should smell fresh and mild. It shouldn't have any overly fishy, sour, or ammonia-like odors. The fish's eyes should look shiny and clear.

魚聞起來應(yīng)該新鮮且氣味溫和。不能有腥臭、酸臭味或者像氨水的味道。魚眼睛要清澈明亮。

The flesh of a whole fish should be firm with red gills and no odor. Fresh fillets should have firm flesh and red blood lines and be free from discoloration, darkening, or drying around the edges. When pressed, the flesh should spring back.

整個(gè)魚身應(yīng)該有紅色魚鰓并沒有異味。新鮮的魚肉應(yīng)該肉質(zhì)緊密并且有紅色血絲，邊緣沒有雜色、變黑或者發(fā)干。輕輕按觸，魚肉會(huì)回彈至原狀。

If you're fearful of mercury, remember this easy rule of thumb: don't eat any varieties of fish that require a steak-knife. Firmer cuts like swordfish, bluefin tuna, marlin, shark, and more tend to contain higher amounts of mercury.

如果你擔(dān)心汞含量超標(biāo)，請(qǐng)記住簡單的經(jīng)驗(yàn)：避免選購需要用牛排刀切分的魚類。肉質(zhì)較硬的魚往往汞含量會(huì)略高，例如：劍魚，藍(lán)鰭金槍魚，青槍魚、鯊魚等。

Fresh fish and fish fillets sold as “Previously Frozen” may not have all the characteristics of fresh fish  (e.g., bright eyes, firm flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild, not fishy, sour, or rancid.

經(jīng)過解凍的鮮魚或魚片可能并不符合鮮魚的所有特征（例如眼睛明亮、魚肉緊實(shí)、紅色鰓、肉質(zhì)好和清晰的血絲），但它們可能仍然聞著新鮮氣味溫和，無腥臭、酸臭味或者腐爛。

Buying farm fished is safe because it is a controlled environment. 'I'm a huge fan of fish farming when it's done right because it is incredibly efficient and removed pressure from wild stock species,' says Gruel.

購買養(yǎng)殖水產(chǎn)品是安全的，因?yàn)轸~一直處于可控的環(huán)境內(nèi)。格魯爾說道：“我是養(yǎng)殖水產(chǎn)的超級(jí)粉絲，當(dāng)一切都處于正軌且運(yùn)作良好，養(yǎng)殖水產(chǎn)有難以置信的出成率，并且減輕了野生物種的存量壓力”格魯爾說。

When shopping for shellfish, throw away any clams, oysters, and mussels if their shells are cracked or broken. You can also do a “tap test.” Live clams, oysters, and mussels will close when the shell is tapped— it they don’t close when tapped, do not select them.

當(dāng)購買貝類時(shí)，拋棄殼已經(jīng)破損的蛤蜊，牡蠣和貽貝。你也可以做個(gè)“敲擊測(cè)試”。當(dāng)你敲它們的殼的時(shí)候，活的蛤蜊、牡蠣和貽貝會(huì)閉合，如果它們沒有閉合，建議不要購買。

Shrimp, scallop, and lobster flesh should be clear with a pearl-like color and little or no odor.

蝦，扇貝（應(yīng)該指肉或扇貝柱）和龍蝦的肉應(yīng)該有珍珠般光澤，無腥味或只有輕微腥味。

If you want to have a fail-safe approach to safe seafood shopping, simply buy frozen seafood. Seafood beings to develop the bacteria and histamines as it thaws—if bought frozen, you don't risk that process. Just make sure to avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen. In addition, frozen fish should not be bendable.

如果你想有一個(gè)萬全之策來保證購買的水產(chǎn)品是安全的，最簡單的方法是購買冷凍水產(chǎn)品。水產(chǎn)品在變質(zhì)的時(shí)候會(huì)產(chǎn)生細(xì)菌和組胺。但是冷凍產(chǎn)品，就不會(huì)有這個(gè)風(fēng)險(xiǎn)。只要確認(rèn)包裝上沒有霜凍或者冰晶——這意味著魚可能儲(chǔ)存了很長時(shí)間或者化凍過并重新冷凍。此外，魚不應(yīng)該是彎曲的。

Put seafood on ice or in the refrigerator or freezer as soon as possible after buying it.

購買后請(qǐng)盡快加冰儲(chǔ)存或者放入冰箱冷藏或者冷凍。

If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

如果你購買的水產(chǎn)品在兩天內(nèi)食用,請(qǐng)用干凈的冰箱在 4℃（40華氏攝氏度）下保存。請(qǐng)用溫度計(jì)來確認(rèn)溫度！

否則，用塑料袋，鋁箔紙或者防潮紙緊緊包扎并儲(chǔ)存在冷凍柜。

Always wash your hands and any utensils (cutting boards, knives, dishes) with soap and hot water after handling raw seafood. This is especially important if you’ll be bouncing between prepping raw foods and those that are ready-to-eat to avoid cross-contamination.

處理生的水產(chǎn)后，一定要用肥皂和熱水洗手和任何餐具(砧板、刀具、盤子)。如果你將在準(zhǔn)備生食和即食食品之間轉(zhuǎn)換，這非常重要，以避免交叉污染。

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

Uncooked spoiled seafood can have sour, rancid, fishy, or ammonia odors that may become more evident after cooking. If you smell anything off in your raw or cooked seafood, do not eat it. If you smell either a fleeting or persistent ammonia odor in cooked seafood, do not eat it.

未煮過的變質(zhì)海鮮可能有酸味、腐臭、魚腥味或氨水味，這些味道在烹飪后可能會(huì)變得更加明顯。如果你的生海鮮或熟海鮮有異味，不要吃。如果你在煮熟的海鮮中聞到短暫的或持續(xù)的氨水味，不要吃。

“Cooking seafood 'low and slow-style' is always better for safety, because you can ensure it is cooked all the way through without worrying about it being overcooked,” says Gruel. “People have a fear of overcooking, so if you do low and slow then it won't dry out.” Also, use fresh herbs, olive oils and citrus to spruce it up!

“用小火緩慢烹飪是做水產(chǎn)品的不二法門。你可以保證做熟且不用擔(dān)心過度烹飪”格魯爾說，“人們總擔(dān)心過度烹飪，如果你用小火慢慢加工，就不需要擔(dān)心?！?/p>