Glossary

Cross-Contamination

Cross-contamination is the spread of bacteria from raw foods to ready-to-eat foods through hands, boards, knives or drips. With salmon it can happen when raw fish drips in the refrigerator, when a board is reused for salad, or when splashing from rinsing spreads bacteria, which is why rinsing raw fish is unnecessary. Store raw fish on a lower shelf, use a dedicated board and wash hands, knives and surfaces afterwards. See also: Thawing, Marinade, and the guide How to Thaw Salmon Safely Before Baking.