MATHERNE: Always cook seafood properly

Raw oysters should be bought only from approved reputable sources. Also, if you are able legally harvest oysters yourself, be sure the area you get them from is an open, approved osyter fishing area.

Live shellfish such as crawfish, crabs, lobsters, clams, oysters, or mussels should not be cooked and eaten if they have died during storage.

Also, store live shellfish under well ventilated refrigeration, not in air tight plastic bags or containers.

Live shellfish will keep longer when stored in the refrigerator with damp paper or cloth towels covering them.

Finally, remember that all raw foods contain bacteria.

You should handle seafood just as you would any other perishable food products. Keep your fish and shellfish properly refrigerated, cook it adequately, and avoid things such as cross contamination, among other ailments. By doing this you will be assured that you and your family always enjoy safe and healthy seafood meals.

Bon appetit!

A batch of raw shrimp sit in a pot while waiting to be cooked. Columnist Alan Matherne urges locals to prepare their seafood properly, explaining that cooking seafood poorly could cause serious illnesses.

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