Seafood is delicious, and it is one of the most appreciated food globally. However, seafood can turn to be poisonous if not handled right. Whether seafood is being handled in small portions, or if they are being cooked for commercial purposes, they should be handled with utmost care. It starts with how they are handled when they are captured, to how they are stored, and the process of preparing them. If the seafood is being handled by a restaurant, not properly handling them could lead to a horrible incidence of food poisoning, that could escalate into a lawsuit. Eateries are always charged and even closed if it is determined that they did not do due diligence in ensuring that the food has been properly handled. It also saves on a lot of money that would go to waste if one had to throw a big batch of seafood that goes bad due to poor handling. One wrong move could ruin what would have been a perfect meal of seafood and make it intolerable to the palate.
How to Handle Sea Food
- Be Gentle: This might sound like a basic thing, but you should be extremely careful when handling seafood. Any rough handling will lead to rising or even breaking, and this interferes with the integrity of the texture and taste of the food when it is finally cooked. The broken parts are also highly likely to be exposed to bacteria that cause the seafood to go bad and also cause food poisoning.
- Separate them: One of the biggest mistake that people who are just beginning to handle seafood make is to keep them clumped together. Even when you are going to make a platter of mixed seafood, you should avoid mixing them together especially when they are raw. Ideally, you should keep your seafood in containers that have been colour coded. You should also separate the raw food from the ones that have already been cooked.
- Maintain Hygiene: Seafood is considered to be among the top causes of food poisoning and this means that extra care should be taken. Look at the surface where you are placing the seafood, both in its raw form and after it has been cooked. You should make sure that the surface is thoroughly clean and dry to prevent breeding bacteria.
- Keep them Chilled: The temperature for chilled seafood should be below -1 degree celsius, while if you want to keep them frozen, you should have the temperature at -18 degrees celsius. This keeps them fresher for longer since seafood tends to have a short life.
- Have it Covered: Have concealable containers or cling films so that you reduce the chances of contamination. While keeping it covered, you should also keep them moist. Seafood tends to lose colour, flavour or texture if left out to dry.
The rule is to always use seafood as soon as possible. Top chefs have indicated ever so often that the more seafood is kept in the refrigerator, it tends to lose to become bland in taste. If you remove a portion from the refrigerator you should take the unused part back as soon as possible. If you have leftovers, do not live them out in the open for long. Bag them or put them in sealable containers and put them back in the fridge.