Answer:
1. Care in handling is essential because unnecessary damage can provide access through cuts and wounds for the spoilage bacteria, thus hastening their effect on the flesh. Fish is soft and fragile and is easily bruised or torn by rough or inexpert handling.
2. It is very important that the product does not get too warm during thawing, as thawed seafood will spoil as quickly, or faster than, fresh (unfrozen) seafood, if chilled temperatures are not maintained. Once thawed, seafood must be kept chilled or processed immediately.
