News — fish preparation

If you prepare raw fish and fresh vegetables at home more than once a week, then yes, you should use separate chopping boards for fish and veg to cut the risk of cross contamination by up to 60% compared with using a single board and casual rinsing. The simplest way is to keep one clearly designated board for raw fish and another for vegetables and ready to eat foods, and to stick to that system every time you cook. Why separate chopping boards for fish and veg make sense Raw fish can carry bacteria such as Vibrio and Salmonella, as...

If you prepare raw fish more than once a month, it is not considered safe to use the same chopping board for fish and veg unless you either have separate boards or you follow a strict 3 step routine: wash in hot soapy water for at least 30 seconds, rinse, then air dry fully for at least 2 hours. For most home kitchens, the safest and easiest option is to keep one board for fish and meat and a separate board for vegetables and ready to eat food. Why sharing a chopping board for fish and veg is risky Raw...