Winter is the time of year that most people curtail their fishing excursions, but some hardy souls brave the cold to pursue their favorite pastime. For those living where it is warmer, you may not be familiar with ice fishing, so let’s take few minutes and discuss some practical concerns. Food safety does not end with warm days but must continue on throughout the year. Granted, it is easier to keep your catch cold when it is cold outside, but you might not be aware of other food safety concerns for your fresh catch.
Things that one must be aware of prior to actually stepping foot onto the ice maybe common sense, but a reminder is called for just the same. Being on the ice is never 100% safe!
- Make sure that the ice is thick enough for you to safely fish. If it is under four inches thick, or you can see moving water beneath the ice, it is not safe to continue. The Minnesota DNR has a great pdf that you can download concerning ice thickness. You can find it here: https://www.dnr.state.mn.us/safety/ice/thickness.html (1).
- Make sure that you are dressed appropriately. Temperatures can get very cold, especially if you are not using an ice shanty. Make sure that you can fashion a windbreak and have someway of warming your hands and feet. Frostbite and hypothermia are not fun.
- Make sure that you have the proper tools. An ice chisel or auger and a scoop to remove ice and snow from the holes is imperative. Scooping ice and snow out of the hole with your hands can lead to injury.
- Make sure that you also have a valid fishing license. If you are planning to keep your catch, make sure that you review the count and size limits that are applicable in your state or province.
- Fish are a wonderful way to get Omega 3 fatty acids and can be a great addition to a healthy diet. If you decide to keep your catch, there are a few things that you should know about food safety before making that decision.Fish from your local lake may have bacteria, viruses, parasites or contaminates. There may be advisories that pertain to your local waterways that have a recommended intake per person per week or month. Bacteria of concern are Bacillus cereus, Clostridium botulinum, E. coli, Clostridium perfringens, Listeria monocytogenes, Plesiomonas shigelloides, to name a few. Fish may also harbor parasites such as flukes, round worms, tapeworms, and trematodes. Cooking fish thoroughly will destroy bacteria and parasites (2).
- Virus laden water can be spread by cross contamination while preparing fish. Make sure that you treat it as you would raw poultry, making sure that you use separate utensils and plates for raw and cooked, wash you hands thoroughly after handling raw fish, and ensure that your preparation surfaces are clean and sanitary (3).
- Fish can also be contaminated from soil run off, sewage, or algae bloom. The environments in which the fish live may harbor mercury, PCB’s (polychlorinated biphenyls), dioxins, DDT (Dichloro-Diphenyl-Trichloroethane) and chlordane. You can find out what fish are safe to eat, as well as how often you can consume them by checking out your state’s Department of Natural Resources website or the EPA’s website located here: https://www.epa.gov/choose-fish-and-shellfish-wisely/fish-and-shellfish-advisories-and-safe-eating-guidelines#contaminants (4).
- There are also guidelines for the general public or those groups who may be at risk when consuming fish. Pregnant and/or nursing women, small children, the immunocompromised, the elderly and people who consume fish often should check out local advisories. Advisories can be issued at the local, state, tribal or national level (4).
Now that you have decided to keep and prepare your catch, food safety guidelines need to be implemented as you prepare your meal.
- Wash your hands and surrounding surfaces prior to preparing your meal.
- Ensure that you do not cross contaminate other surfaces with the water, dishes or utensils that have touched the raw fish.
- The USDA recommends thoroughly cooking your fish to 145°F. Raw or undercooked fish can lead to food-borne illness (5).
- Enjoy your meal! There is a lot of hard work that goes into catching, cleaning, and cooking your fish.
Ice fishing is a good way to enjoy a favorite pastime during the winter season. Make sure that you stay safe, make enjoyable memories, take pictures of your catch, and enjoy preparing and eating your favorite fish.
As always, wash your hands, stay safe and may you fill your freezer with plenty of fish!
- General ice thickness guidelines. (n.d.). Retrieved January 5, 2022, from https://www.dnr.state.mn.us/safety/ice/thickness.html
- Illness‐Causing Bacteria, Parasites and Viruses in Fish, Shellfish and Water. (n.d.). http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/Illness-Causing%20Bacteria%20and%20Viruses%20Nov13.pdf
- Center for Food Safety, & Nutrition, A. (n.d.). Bad Bug Book (Second Edition). Retrieved July 9, 2021, from https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition
- EPA, U. S., & OW. (2014). Fish and Shellfish Advisories and Safe Eating Guidelines. https://www.epa.gov/choose-fish-and-shellfish-wisely/fish-and-shellfish-advisories-and-safe-eating-guidelines
- Safe Minimum Internal Temperature Chart. (n.d.). Retrieved January 5, 2022, from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart