Fresh fish is mega healthy and most of us don’t eat enough. But nothing says ‘food poisoning risk’ like bad seafood. And fish can go bad pretty easily. Bacteria that can cause illness grow quickly at warm temperatures (between 5°C and 60°C). Even the ambient temperature in the room can affect it. To play it safe, never leave seafood out of the fridge for more than two hours (or for more than an hour when temperatures are above 30°C).

Sign up here to get Reader’s Digest’s favourite stories straight to your inbox!


Never miss a deal again - sign up now!

Connect with us: