Temperature control is by far the most significant factor affecting the rate of deterioration of fish. Typically, white fish can remain acceptable for about 10-11 days after capture when well iced, but this can reduce to a day or two if left at improper temperatures.

In order to prevent food borne illnesses from fish and shellfish, the following rules should be followed:

• Buy only from reputable suppliers
• Practice stringent inspection, sanitation, and refrigeration in your own operation
• Guard against cross contamination of cooked product by exposure to raw fish, meat, or poultry
• Monitor the cleanliness of product, packaging, ice and delivery vehicle
• Cook fish thoroughly to an internal temperature of 145 degrees F; rapidly freeze to –40 degrees F or freeze at 0 degrees F for 72 hours to kill parasites
• Visit your supplier’s operation to observe firsthand the storage, processing, and sanitation practices.
• Keep documentation on all products, so sources can be traced should food borne illness occur