|Culinary Info and Fish Preparation Q&As
|By Fishing & Food Editor Renee Shelton
Basic Food Handling and Preparation Guidelines.
raw items away from cooked items.
hot foods hot (140°F and over).
cold foods cold (40°F and under).
as you go.
food covered so as to prevent accidental cross contamination.
frozen products only:
refrigeration (45°F or less).
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.
when you plan to use product immediately after
leftovers above 165°F.
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.
more information on the web about the above topic? Check out these
online resources for basic food handling guidelines and food preparation:
more information on cross contamination from the USDA Food Safety
and Inspection Service:
more information on safe seafood handling, preparation, and storage
of leftovers from the Clemson University Cooperative Extension
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
basic food temperature information and The Safe Zone for foods
from the USDA Food Safety and Inspection Service:
A promoter of catch and release. "Respect your catch. Release it unharmed or do it justice on the plate."
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More Fish Preparation Guidelines:
food handling safety and preperation guidelines.
for amberjacks, barracuda and other carnivorous fish (ciguatoxin).
temperature storage dangers for tuna, mahi mahi, bonito, mackerel
and other related fish (scombroid poisoning).
purchasing guidelines (for finfish, mollusks and crustaceans).
storage for fish and shellfish.
times for frozen and canned fish and shellfish.
and keeping fish safely while boating.
fish and seafood in a microwave.