“Fish is a holiday favorite in many religions and cultures around Christmas time. It’s not only appetizing, but it’s also very healthy,” said Dr. Brian Nerrie, Cooperative Extension aquaculture specialist at Virginia State University.

While there are many great recipes for cooking tasty fish and seafood dishes, the key ingredient is freshness.

According to FoodSafety.org’s cold food storage chart, most foods can last three to four days if properly refrigerated, and freezing leftovers can extend their use for up to three to four months.

If food has mold on it or signs of spoilage, then we know to toss it in the trash. But if it smells okay and looks okay, it must be safe. Right?

According to the Centers for Disease Control and Prevention, incorrectly handling poultry and undercooking turkey or chicken are the most common causes of foodborne illnesses during the holidays. Here’s some helpful tips to keep in mind in the kitchen this holiday season that will help ensure your festivities are not spoiled by foodborne illnesses.