General disclaimer
The information on Seadelish is published in good faith for general cooking and educational purposes. While we test what we publish, we make no representation or warranty of any kind, express or implied, that the site is complete, accurate, reliable or fit for any particular purpose. Any reliance you place on such material is therefore strictly at your own risk.
Cooking results vary
Our timings and temperatures describe what happened in our kitchen with the products we used. Your stove, your pan, your refrigerator and the fish you bought will differ. Use a thermometer when one is called for, and trust your own senses – smell, texture and appearance – over any number on a screen.
Food safety: your responsibility
Seafood spoils faster than most ingredients and carries specific hazards. You are responsible for handling it safely. Please observe, at minimum:
- Keep fish and shellfish cold, at or below 4 degrees Celsius, and cook them as soon as practical after thawing or buying.
- Never refreeze raw seafood that has fully thawed unless it has been cooked first.
- Cook to a safe internal temperature; the widely used reference for finfish is 63 degrees Celsius (145 Fahrenheit) measured at the thickest part, and shellfish must be opened and flesh firm.
- Do not eat raw fish, raw shellfish or cured seafood that has not been commercially frozen to parasite-destruction standards, and avoid it entirely if you are pregnant, immunocompromised, elderly, or feeding a young child.
- Thaw frozen fish in the refrigerator or under cold running water, never on the counter at room temperature.
- Filter-fed shellfish such as oysters and mussels can accumulate toxins and bacteria from the water they lived in; buy from regulated suppliers and respect local harvesting warnings.
- Allergies: fish and crustaceans are among the most common food allergens. Shellfish and finfish are not interchangeable in a recipe and are not interchangeable for an allergic diner. Check every label, including fish sauce, stocks, coatings and condiments.
- Some species carry mercury or other contaminant advisories, particularly large predatory fish such as shark, swordfish, king mackerel and tilefish. Follow the advisory issued in your country if you are pregnant, planning pregnancy, or cooking for children.
Seadelish is not a food-safety authority. For binding guidance consult your national food standards agency or a qualified professional.
Not medical or nutritional advice
Nutritional figures we publish are estimates calculated from ingredient databases and will differ from a laboratory analysis. Anything we say about omega-3 intake, iodine, protein or heart health is general information, not medical advice, and it does not replace a conversation with a doctor or a registered dietitian. Never change a diet because of a webpage while under medical care.
Equipment and technique
Deep-frying, smoking, grilling and pressure cooking carry burn, fire and grease-fire risks. Follow the manufacturer instructions for every appliance. We are not responsible for injury or damage caused by using equipment incorrectly or beyond its rated limits.
External sites
The site contains links to suppliers, tools and other publications. We do not verify or assume responsibility for the accuracy, safety or legality of anything on those sites.
Affiliate and advertising disclosure
Some links are affiliate links, and the site displays third-party advertising. Affiliate commissions and ad revenue do not influence which recipes we publish or how we describe them.
Errors and omissions
Mistakes happen. If you find one, write to [email protected] and we will fix the page.