Quick Answer
When cooking fish in national parks, follow basic food safety measures to avoid foodborne illnesses. Store raw fish at a minimum of 40°F (4°C) until cooking, and cook fish to an internal temperature of at least 145°F (63°C). Use utensils and cutting boards for raw fish that are separate from those used for cooked foods.
Preparing to Cook Fish Safely
To prevent cross-contamination, designate a specific area for handling raw fish. In national parks, use a cooler with ice to store raw fish at 40°F (4°C) or below. Divide raw fish into smaller portions, store them in sealed containers, and label them clearly as ‘raw fish.’
Cooking Fish to a Safe Temperature
When cooking fish, use a food thermometer to ensure the internal temperature reaches 145°F (63°C). Insert the thermometer into the thickest part of the fish, avoiding any bones or fat. Use a cooking method like grilling or pan-frying, and avoid overcrowding the cooking surface to prevent juices from splashing onto other foods.
Handling and Storing Cooked Fish
After cooking, let fish rest for 2-3 minutes before serving to allow juices to redistribute. Store cooked fish in a shallow container, refrigerate it at 40°F (4°C) or below, and consume it within 3-4 days. Use separate utensils and cutting boards for cooked fish to prevent cross-contamination.
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