There are a couple things to know about raw fish before serving it at your next dinner party. The FDA recommends you should always cook your fish or shellfish to an internal temperature of 145 degrees. It is also advised that people in at-risk groups such a pregnant women, young children and the elderly should avoid eating raw fish. Raw fish can contain parasites and harmful microorganisms.

But if you do choose to forgo the guidelines and prepare raw fish at home, here are some safety and preparation guidelines:

Purchase sushi grade or frozen fish
Freezing fish can kill harmful parasites that may be present in the fish. It should be noted that freezing does not kill all harmful microorganisms.

Get to know your fishmonger
If you want to make sure your fish is safe, develop a relationship with your fishmonger. Find someone who is knowledgeable and helpful when your purchase fish. Tell that person how you plan to prepare your fish and he or she can guide you in the right direction. Please avoid purchasing fish that is already prepackaged on a Styrofoam tray with plastic wrap unless you’re sure it’s been handled properly.

Eat your fish the same day
To maximize freshness and avoid the possibility of cross contamination in your refrigerator, eat your fish the same day you buy it. I take a small cooler with ice blocks to the grocery store so the fish stays cool between the store and my house.

Keep your fish on ice
When you get home, place your wrapped fish on a bed of crushed ice. Never leave it out on the counter for longer than 2 hours. Bacteria can grow quickly and make your fish unsafe to eat.

Use a sharp knife
When cutting your fish, use a very sharp knife. Knives that are dull can rip the tender flesh. Try to slice through the fish in one motion to avoid tearing.

Keep flavors subtle
Raw fish is best enjoyed when you pair it with subtle ingredients. Since the flavor of fish is so mild, don’t cover it up with heavy sauces. If you want to use ingredients like ginger, sesame oil or horseradish, keep quantities low. You’ll still enjoy the flavor of those extra ingredients without covering up the delicate fish.

If you’d like to learn more about fresh and frozen seafood safety, visit the FDA website.

For a make-your-own-recipe with Gravlax, click here.

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