Seafood Safety and Technology
Publications - Seafood Card Series

The following are three sets of business card size fact sheets developed by NY Sea Grant. 

They are meant to act as a quick reference guide to a variety of specific topics surrounding seafood.

Each card has been made available in PDF and PNG (2.5 x 3") format so they can be easily downloaded and printed at home or professionally. 

If you have problems downloading any cards or would like them in a different format for use please contact NY Sea Grants Seafood Specialist: Michael Ciaramella, E: mc2544@cornell.edu, P: (631) 632-8730.

Sections on this page: Set 1: Identifying Fresh Seafood | Set 2: Handling Seafood | Set 3: Preparing Seafood


Set 1: Identifying Fresh Seafood back to top


#1: Identifying Fresh Fish: Fillets and Steaks

Front (pdf) (png)

Back (pdf) (png)

#2: Identifying Fresh Fish: Whole

Front (pdf) (png)

Back (pdf) (png)

#3: Identifying Fresh Fish: Frozen

Front (pdf) (png)

Back (pdf) (png)

#4: Identifying Fresh Shellfish: Molluscs

Front (pdf) (png)

Back (pdf) (png)

#5: Identifying Fresh Shellfish: Crustaceans

Front (pdf) (png)

Back (pdf) (png)

#6: Identifying Fresh Shellfish: Molluscs

Front (pdf) (png)

Back (pdf) (png)


Set 2: Handling Seafood back to top

#1: General Guidelines for Handling Seafood

Front (pdf) (png)

Back (pdf) (png)

#2: Handling Fresh Fish

Front (pdf) (png)

Back (pdf) (png)

#3: Handling Live Crustacean

Front (pdf) (png)

Back (pdf) (png)

#4: Handling Live Molluscan Shellfish

Front (pdf) (png)

Back (pdf) (png)

#5: Handling Fresh Shellfish

Front (pdf) (png)

Back (pdf) (png)

#6: Storing Leftover Seafood

Front (pdf) (png)

Back (pdf) (png)



Set 3: Preparing Seafood back to top

#1: Thawing

Front (pdf) (png)

Back (pdf) (png)

#2: Cooking Finfish

Front (pdf) (png)

Back (pdf) (png)

#3: Cooking Shellfish  

Front (pdf) (png)

Back (pdf) (png)

#4: But I like it raw! Finfish

Front (pdf) (png)

Back (pdf) (png)

#5: But I like ‘em raw! Shellfish

Front (pdf) (png)

Back (pdf) (png)

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