pish handling

Question 1

Checking the freshness of fish (fin fish)

Answer 1

1. Fresh and mild odor
2. Eyes are clear, shiny and bulging
3. Red or pink gills
4. Texture of flesh is firm or elastic
5. Shiny scales, and tightly cling, on skin

Question 2

Freshness of Shellfish

Answer 2

1. Oysters, clams, mussels in the shell must be alive. Tightly closed
   shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
5. Live lobster must be alive when cooked. The
   meat will be firm and the tail springs back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine
   smell indicates age or spoilage.
9. Live crabs should be kept alive until cooked.
   10.Frozen crabmeat should be treated like any other frozen fish.

Question 3

Handling and storage of fresh fish

Answer 3

1. Store on crushed ice. Use drip pans to allow for
   drainage of melted ice. Change ice daily. Cover
   container or store in separate box away from other foods.
   Whole fish should be drawn because entrails deteriorate
   rapidly.
   Cut fish should be wrapped or left in original moistureproof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept
   longer, wrap and freeze immediately.
4. Check store fish for freshness just before using.

Question 4

Handling and storage of Frozen Fish

Answer 4

1. Frozen products should be frozen, not thawed
   when received.
2. Items should be well wrapped, with no freezer
   burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time
   Fat fish – 2 months
   Lean fish – 6 months
5. Rotate stock – first in, first out

Question 5

Thawing and Handling of frozen fish

Answer 5

1. Thaw in refrigerator, never at room temperature.
   If pressed for time, keep in original moisture-proof
   wrapper and thaw under cold running water.
2. Small pieces like fillets and steaks can be
   cooked from frozen state to prevent excessive drip
   loss. Large fish should be thawed for even cooking.
3. Fillets that are to be breaded can be partially
   thawed.
4. Handle thawed fish as fresh fish. Do not
   refreeze.