---
title: Tips for Reducing the Risk of Food Poisoning from Fish
description: Learn essential fish handling procedures to prevent food poisoning, including safe storage, thawing and cooking practices.
image: https://blog.foodsafety.ca/hubfs/Adobe%20Express%20-%20file%20(73).jpg
---

# How to Reduce the Risk of Food Poisoning from Fish: Essential Handling Procedures

Learn essential fish handling procedures to prevent food poisoning, including safe storage, thawing and cooking practices.

![How to Reduce the Risk of Food Poisoning from Fish](https://blog.foodsafety.ca/hs-fs/hubfs/Adobe%20Express%20-%20file%20(73).jpg?width=820&height=462&name=Adobe%20Express%20-%20file%20(73).jpg)

 Published November 5, 2025

Fish and seafood are popular menu items across Canada - but they also pose serious food safety risks if mishandled. From live tanks to frozen fillets, fish must be carefully inspected, stored, prepared and cooked to prevent contamination and maintain quality.

Understanding safe fish handling procedures is vital for food businesses that serve or sell fish. These procedures help reduce the risk of food-borne illness and ensure you meet [**provincial and federal safety standards**](https://www.foodsafety.ca/laws-requirements/by-location).

## Why safe food handling procedures are essential

Fish can spoil quickly if not handled correctly. This not only affects flavour and texture but also increases the risk of bacterial growth and food-borne illness. Spoiled fish may carry pathogens such as **Listeria monocytogenes**, **Vibrio **or **Clostridium botulinum**, especially when consumed raw or undercooked.

Safe food handling procedures help ensure:

- Regulatory compliance with Canadian food safety laws
- Protection from liability
- Confidence and trust from customers

Whether you are working in a grocery store, sushi bar, seafood restaurant or hotel kitchen, these procedures are non-negotiable.

## What to look for when purchasing fish

Fish can be delivered in three forms: **live**, **refrigerated** or **frozen**. Regardless of the form, food workers must always inspect deliveries immediately and ensure temperatures are correct.

### Acceptable delivery temperatures:

- **Refrigerated fish**: 4°C / 40°F or below
- **Frozen fish**: -18°C / 0°F or below

### Signs of safe, high-quality fish:

- Firm flesh that springs back when touched
- Bright, shiny skin
- Clear, bright eyes

### Reject fish if you notice:

- Soft or mushy flesh
- Strong, unpleasant or "fishy" odours
- Sunken, dull or cloudy eyes

Only buy from approved suppliers that maintain a reliable cold chain and follow all relevant health and safety regulations.

## How to store fish safely in your kitchen

Fish may be stored live, refrigerated or frozen - each with its own handling protocols:

### Refrigerated and frozen fish storage:

- Store **refrigerated fish** at or below 4°C / 40°F
- Store **frozen fish** at or below -18°C / 0°F
- Avoid storing fish for extended periods; over time, frozen fish can become damaged or lose quality

### Live fish storage:

- Use clean, well-maintained tanks specific to the fish species (freshwater or saltwater)
- Never mix freshwater and saltwater fish in the same tank
- Ensure proper aeration
- Remove dead fish immediately to avoid contamination

Proper storage is a fundamental part of your safe food handling procedures and should be enforced consistently across shifts.

## Safe thawing practices for frozen fish

Thawing fish improperly is a key risk factor in many food-borne illness outbreaks and is easily avoided by following the simple procedures outlined below.

Thaw fish at or **below 4°C / 40°F** to prevent bacterial growth. The only recommended method for thawing fish is in the refrigerator.

Never thaw at room temperature or under warm water as this can cause rapid bacterial growth. Ensure the frozen fish is placed in a container, or a covered plate, to prevent risk of cross-contamination from drips during the thawing process.

You should only remove the exact amount of fish you need from the freezer - do not refreeze once thawed.

## Preparing and cooking fish safely

When **preparing **fish:

- Use batch prep to limit the time fish spends out of refrigeration
- Only take out what can be prepped quickly
- Always clean and sanitize preparation areas, [**cutting boards**](https://blog.foodsafety.ca/cutting-truth-chopping-board-hygiene) and knives before and after use

When **cooking **fish, you must follow temperature guidelines to destroy harmful bacteria. The minimum safe internal temperature for fish is **70°C / 158°F or above** (for at least 15 seconds).

Use a **probe thermometer** to check the internal temperature, especially for thick fillets or whole fish.

## Informing customers about raw or undercooked fish

Some dishes - such as [**sushi**](https://blog.foodsafety.ca/your-guide-to-safe-sushi-service)** **or **ceviche **- may involve raw or lightly treated fish. While these dishes are common and often enjoyed, they carry added risk.

As part of your food safety procedures, always inform customers that:

“Cooking fish to the proper internal temperature is the only way to ensure that it is safe to eat.”

Transparency is essential. This step protects your customers and helps mitigate risk to your business.

## Helping your team handle fish with care and confidence

Fish is a **high-risk food**, but with safe food handling procedures in place, it can be served safely. By following the guidelines above and investing in proper training, food businesses can reduce risk, meet regulatory requirements and build customer trust.

**The **[**Food Handler Certification Course**](https://www.foodsafety.ca/courses)** from the Canadian Institute of Food Safety supports your team with practical knowledge to manage fish and other high-risk foods safely and confidently.**

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