BUYING QUALITY FISH
To ensure you are buying quality fish, you need to make sure that; eyes are bright, not dull; scales are in place; gills are bright red; it has a slightly salty, fresh smell of the sea (fish smells bad as it deteriorates); it has a thin layer of slime; the flesh is firm.
PRESERVING FISH
There are a number of ways to preserve fish:
- Canning - cans are heated to 121*C to kill bacteria; this heating creates a vacuum inside the can. Any blown or dented cans can cause food poisoning as the vacuum is broken and clostridium botulinum food poisoning can occur.
- Freezing - sea fish are frozen within 90 minutes of capture to a minimum temperature of -18*C. This stops food-poisoning bacteria from reproducing and forces the bacteria to become dormant - it doesn't kill the bacteria.
- Smoking - to 76*C or above, removes moisture from the fish and gives a distinctive flavour, e.g. smoked salmon.
- Salting - salt is added to fish to remove its moisture. Food-poisoning bacteria cannot survive without moisture.
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