| Culinary Info and Fish Preparation Q&As |
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| By Fishing & Food Editor Renee Shelton |
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Basic Food Handling and Preparation Guidelines.
- Keep
raw items away from cooked items.
- Keep
hot foods hot (140°F and over).
- Keep
cold foods cold (40°F and under).
- Clean
as you go.
- Keep
food covered so as to prevent accidental cross contamination.
- Thaw
frozen products only:
- Under
refrigeration (45°F or less).
- Running
under cold water (50°F or less, make sure water running
is cold). This defrostation method is generally
only for those items vacuum-sealed or very tightly sealed,
all watertight, or water damage will result.
- Microwave,
when you plan to use product immediately after
thawing.
- Heat
leftovers above 165°F.
Remember
these are only guidelines or basic information. Contact your local
extension service for more detailed information or the latest
recommendations, or a seafood governmental agency.
Wanting
more information on the web about the above topic? Check out these
online resources for basic food handling guidelines and food preparation:
For
more information on cross contamination from the USDA Food Safety
and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/Be_Smart_Keep_Foods_Apart/index.asp
For
more information on safe seafood handling, preparation, and storage
of leftovers from the Clemson University Cooperative Extension
Service:
http://hgic.clemson.edu/factsheets/HGIC3508.htm
For more information on refrigeration and food safety from the
USDA Food Safety and Inspection Service: http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp
For
basic food temperature information and The Safe Zone for foods
from the USDA Food Safety and Inspection Service:
http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp
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More Fish Preparation Guidelines:
Basic
food handling safety and preperation guidelines.
Marine
Envenomation.
Precautions
for amberjacks, barracuda and other carnivorous fish (ciguatoxin).
Improper
temperature storage dangers for tuna, mahi mahi, bonito, mackerel
and other related fish (scombroid poisoning).
Fish
purchasing guidelines (for finfish, mollusks and crustaceans).
Refrigerated
storage for fish and shellfish.
Storage
times for frozen and canned fish and shellfish.
Catching
and keeping fish safely while boating.
Defrosting
fish and seafood in a microwave. |