How should raw fish be stored to prevent contamination, and what internal temperature should it reach to be safe?

• A. Store on ice or at ≤41°F (≤5°C) and away from ready-to-eat foods; fish should reach 145°F (63°C) for 15 seconds
• B. Store at room temperature; fish should reach 165°F (74°C) for 2 minutes
• C. Store in deep freezer only; fish should reach 135°F (57°C) for 5 seconds
• D. Store in sealed plastic wrap; fish should reach 100°F (38°C) for 1 second

Answer: (D)

Keeping raw fish safe hinges on two practices: cold storage to limit bacterial growth and cooking to a high enough temperature to inactivate pathogens. Raw fish should be kept on ice or in the refrigerator at 41°F (5°C) or lower, kept away from ready-to-eat foods to prevent cross-contamination. When cooking, the internal temperature should reach 145°F (63°C) and be maintained for about 15 seconds to ensure safety. Storing at room temperature allows rapid bacterial growth and is unsafe. Simply freezing without proper handling isn’t a substitute for cold storage and safe cooking, and temperatures like 100°F are far too low to ensure safety.