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Be careful with ... the handling of fish

One of the products with which you should be most careful when selecting, storing, cooking and serving is fish.

This can easily be damaged by changes in temperature or stored incorrectly, it can cause viruses, bacteria and parasites to multiply and affect your health from a simple stomach ache to severe poisoning.

tips to buy fish

  • Buy only fish from vendors you know, who always have the products refrigerated, or properly surrounded with ice.
  • Cross contamination from putting raw and cooked fish together is very typical. Verify that at the store they are never close to each other.
  • Never buy Fish in cans that are beaten or damaged, or in torn or perforated bags.
  • On your visit to the supermarket, buy the fish last, so that it does not suffer temperature changes in your cart and the freezing chain breaks.
  • When you get home, it's the first thing to refrigerate.
  • Only choose fresh fish that look firm, shiny and that when you touch it, its meat sinks and returns to its previous position.
  • The fins should be pink or red, but never slimy-looking white.
  • Fresh fish should smell like "sea breeze" not old fish.
  • The scales should be shiny and well attached to the skin.
  • The fish fillets must look moist, and in any case, without visible discoloration.

Storage

  • Although the optimal thing is that you store the fish in its original packaging. If you have a lot of steaks and you are not going to cook them together but little by little, separate them at once individual containers to avoid freezing and thawing multiple times.
  • Try not to put the fish in the refrigerator crammed with many containers around it, let the cold air circulate around the container.
  • Store canned food in a cool place at a comfortable temperature. Never in the sun.

Preparation

  • Whenever you handle raw food you should Wash your hands carefully with plenty of soap and water.
  • Never place fish directly on top of the stove. Use a clean plastic board that has not been in contact with any other food previously.
  • If you are going to marinate a fish in sauces, do it in a hermetically sealed product in the refrigerator, never at room temperature so that it does not acquire bacteria.
  • Never use the same utensils that you use while cooking for raw food and cooking food.
  • Wash all surfaces and utensils that will come into contact with raw fish with plenty of soap and water.

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