I've always wondered about seafood. Which kinds are most dangerous? Are they all dangerous? I'm not too worried about fish, but what about shrimp? Lobster? I love shrimp, but I'll only eat the shrimp wheels that you buy in the box with the label 'fully cooked' written on it, and it has to be frozen when I take it out of the box. I know that just because it says 'fully cooked' doesn't mean that someone at the factory didn't mess up and undercook them, but somehow having it in writing eases my mind! I don't think I 'll ever eat mussels or oysters, as they're notorious for food poisoning. I want to try lobster, but I want some information on it first so I know if there's any chance that I might get sick from it. Anyone know of any clear-cut seafood rules?