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At the end of this unit, you should be able to:
Perform and observe measures for the safe handling of seafood;
Demonstrate proper procedures for preparing fish and shellfish for cooking; and
Use different cooking methods in preparing seafood dishes.
Handling Seafood Safely
Handling Seafood Safely
Introduction
Introduction
Seafood is best when cooked fresh. For this reason, as a kitchen staff, you should know how to determine if the seafood is fresh. You must also be able to perform the necessary procedures to retain seafood in the best possible condition. This lesson will present the quality indicators for fresh seafood and the common procedures for the safe handling of seafood.
Checking Seafood for Quality
Checking Seafood for Quality
Seafood can be bought fresh, frozen or cooked. Some items can also be bought in portion cuts. As a kitchen staff, you should be able to determine if seafood is fresh regardless of how it is packaged and sold.
Freezing and Storing Seafood
Freezing and Storing Seafood
Purchased seafood, whether fresh or frozen, should be refrigerated immediately to avoid food safety concerns. This is also an effective way of extending the shelf life of seafood and preserving its desirable color, texture and scent.
Labeling Seafood for Storage
Labeling Seafood for Storage
Labels can be computer-printed or handwritten as long as it is legible. Labels should contain the following important information
Name of the item
Description of the product
Date product was packed
Who packed the product
Use by date
Storage conditions
If the item was purchased from an external supplier, the label must contain the following:
Name of the processor
Contact details of the processor
Phone Number/email
Description of the product
Name of the product
Date product was packed
Who packed the product
Use by date
Storage conditions
Thawing Seafood
Thawing Seafood
Another important measure in preventing contamination is thawing or defrosting frozen seafood properly. Here are important reminders when thawing frozen seafood:
Minimizing Seafood Wastage
Minimizing Seafood Wastage
Seafood undergoes trimming and cutting before it is cooked. This might lead to wastage and loss of profit if not done wisely. As a kitchen staff, you should be able to look for opportunities to minimize meat wastage such as using off-cuts or the pieces of seafood obtained from the fabrication:
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