2. Discuss the precautions a cook should take to ensure that raw fish is safe to eat.?!
HELP! I have this question in Culinary Arts, and I do not know how to answer it!! My teacher said that I need a concrete answer, can anyone help me!? Please and thank you!!Www@FoodAQ@Com
Answers:
When selecting fresh fish:
Look for firm, shiny flesh that bounces back when touched!.
If the head is on, the fish's eyes should be clear and bulge a little!.
The gills should be bright pink or red with no slime!.
The fish should smell like a fresh ocean breeze—not "fishy!."
Scales should be shiny and cling tightly to the skin!.
Steaks and fillets should be moist with no discoloration!.
Buy fresh fish/seafood only from reputable dealers who keep their products refrigerated or properly iced!.
Buy fresh fish/seafood at the end of your shopping trip so it will not get too warm while finishing your shopping!.
Go directly home and refrigerate or freeze your fish/seafood immediately!. If your trip is longer than 30 minutes, place your seafood in a cooler with ice!.
Store fresh fish in its original wrapper!.
Avoid crowding in the refrigerator; allow air to circulate freely around the package!.
If not cooking within 1 to 2 days, wrap seafood tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer!.
Live shellfish should be refrigerated in containers covered with clean, damp cloths—not airtight!.
Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break!. Live shellfish close up when the shell is tapped!.
Wash your hands thoroughly with hot soapy water before and after handling any raw fish/seafood!.
Keep raw fish/seafood separate from ready-to-eat foods, such as salad ingredients!.
Never use the same utensils or plates for raw and cooked food!.
Clean and disinfect surfaces, utensils, and cooking equipment after any contact with raw seafood!.
Always cook fish thoroughly!. The flesh should be opaque and flake easily with a fork!.Www@FoodAQ@Com
Look for firm, shiny flesh that bounces back when touched!.
If the head is on, the fish's eyes should be clear and bulge a little!.
The gills should be bright pink or red with no slime!.
The fish should smell like a fresh ocean breeze—not "fishy!."
Scales should be shiny and cling tightly to the skin!.
Steaks and fillets should be moist with no discoloration!.
Buy fresh fish/seafood only from reputable dealers who keep their products refrigerated or properly iced!.
Buy fresh fish/seafood at the end of your shopping trip so it will not get too warm while finishing your shopping!.
Go directly home and refrigerate or freeze your fish/seafood immediately!. If your trip is longer than 30 minutes, place your seafood in a cooler with ice!.
Store fresh fish in its original wrapper!.
Avoid crowding in the refrigerator; allow air to circulate freely around the package!.
If not cooking within 1 to 2 days, wrap seafood tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer!.
Live shellfish should be refrigerated in containers covered with clean, damp cloths—not airtight!.
Discard shellfish, such as lobsters, crabs, oysters, clams, and mussels, if they die during storage or if their shells crack or break!. Live shellfish close up when the shell is tapped!.
Wash your hands thoroughly with hot soapy water before and after handling any raw fish/seafood!.
Keep raw fish/seafood separate from ready-to-eat foods, such as salad ingredients!.
Never use the same utensils or plates for raw and cooked food!.
Clean and disinfect surfaces, utensils, and cooking equipment after any contact with raw seafood!.
Always cook fish thoroughly!. The flesh should be opaque and flake easily with a fork!.Www@FoodAQ@Com