How To Manage Seafood Properly
There are a lot of ways for consumers to learn on how to be safe handling and storaging seafood. However, seafood is more fragile than many food items, so the consumers must pay a little more attention to it. Whether a consumer buys seafood from a market or catches and harvests, proper handling, storage and preparation are necessary to maintain the quality. All fishes are very fragile, so these handling guidelines should be followed which are keeping it cold, keeping it clean, storing it as soon as possible and cooking it properly.
Keep Seafood Cold and Clean
This depends on how much you care for your fish, how long it lasts. Store in the coldest section of the refrigerator when storing seafood. Make sure your refrigerator operates at or below 40 ° F. With higher storage temperatures, fish sacrifices its consistency to make sure it’s cold. After you buy seafood at the grocery store, make sure that the fish stays cold right when you get home. Clean the fish when you are home and make sure the fish are cleansed until they are put in the freezer.
Cooking it Properly
To avoid getting illness from eating seafood, it is necessary to clean the seafood before you start cooking and cook the seafood to an internal temperature of 145°F for 15 seconds until the flesh is cooked properly. Make sure that the fish is fully cooked and not overcooked. Cooking seafood properly is very important to prevent getting illness from uncooked or poorly cooked seafood. Illness such as salmonella and vibrio are easy to get if you eat raw, uncooked or poorly cooked seafood in your intake of food. So, it is crucial to make sure that the seafood is cooked properly and fully.