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Description:This was a display of brightly colored red snapper, Lutjanus campechanus, appearing as if swimming in a school. They were all arranged, heads pointing in the same direction, and were laid atop a bed of crushed ice in the fresh fish section of a farmers market. These fish had yet to be gutted, and descaled, which would take place when purchased by a passing consumer.
It’s always a good idea to remove the skin, fat, and internal organs, where harmful pollutants are most likely to accumulate, before you cook the fish.

As an added precaution:

- Remove and throw away the head, guts, kidneys, and the liver.

- Fillet fish and cut away the fat and skin before you cook it.

- Clean and dress fish as soon as possible.

Remember that with any fresh meat, always follow proper food handling and storage techniques. To prevent the growth of bacteria or viruses, keep freshly caught fish on ice and out of direct sunlight.

High Resolution: Click here for hi-resolution image (24.01 MB)
Content Providers(s):CDC/ Eric Grafman
Creation Date:2013
Photo Credit:Eric Grafman
Links:United States Environmental Protection Agency (EPA), “A Guide to Healthy Eating of the Fish You Catch” ; Office of Water (4101M ); EPA 823-F-02-005 • April 2002
CDC Organization
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Copyright Restrictions:None - This image is in the public domain and thus free of any copyright restrictions. As a matter of courtesy we request that the content provider be credited and notified in any public or private usage of this image.