If you must, I'd work with the fish first, then the chicken. If you simply can't wash or rinse the board for whatever reason, I'd suggest drying off the board as much as possible between to minimize the amount of liquid present that could carry any food borne buggers.
*According to FoodSafetyNews.com, fish (with the exception of river-fish) are not considered a natural habitat of salmonella. This doesn't mean that they can't carry it given storage and handling though!!! That's how outbreaks happen. According to the CDC, about 4% of packaged chicken in grocery stores contains salmonella.
Possibly, but better not. If you do use one board, wash and sanitize after every use. Here's latest article I could find on food safety and chopping boards. https://www.foodsafety.ca/blog/cutting-truth-chopping-board-hygiene
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*According to FoodSafetyNews.com, fish (with the exception of river-fish) are not considered a natural habitat of salmonella. This doesn't mean that they can't carry it given storage and handling though!!! That's how outbreaks happen. According to the CDC, about 4% of packaged chicken in grocery stores contains salmonella.
If you do use one board, wash and sanitize after every use.
Here's latest article I could find on food safety and chopping boards.
https://www.foodsafety.ca/blog/cutting-truth-chopping-board-hygiene