The thought of buying frozen fish can be quite difficult for lots of individuals. How do we tell underneath that misty clouded ice and packaging if the product is truly fresh? The very first thing we need to address is as with any other seafood purchasing, ensure we have been purchasing from a reputable supplier. How do the restaurants keep their seafood fresh? Do you ask yourself this question when you eat out? This article aims to reply to this question by explaining how seafood is kept fresh.
One of the safest and healthiest foods that can be found in restaurants are sea foods. After the food is bought from the market, or brought into the restaurant by a supplier, the easiest way to keep it fresh is to make certain that it remains cold. The most typical of seafood freeze at temperatures of around 27 degrees Fahrenheit. Knowing this means restaurants get an excellent shelf life by maintaining this temperature in the areas seafood is stored, and prepared for cooking. Occasionally, maintaining the temperature at around the freezing point also preserves the seafood without the need of to freeze it.
To enable the refrigerator to be used for holding other products like eggs and milk, restaurant regulate the temperature to stand at 40 degrees Fahrenheit. This leaves the bottom of the refrigerator very cold as well as the seafood is stored there. The upper levels of the fridge are used to house other items that do not need any freezing. The seafood is not mixed with other products in the bottom section of the refrigerator as it gets contaminated effortlessly.
Large restaurants with a regular flow of clients usually purchase two to 3 day's worth of seafood, as that is the maximum time seafood should be stored. Once cooked, consumption should be immediate for maximum enjoyment. On the way from the supplier's premises to the restaurants, the food is transported in iced trucks.
Maintaining the freshness of seafood is dependent on the quality of products bought. Several of the things which restaurants look for in selecting seafood suppliers are:
Icing and Storage - Restaurants go for well iced and refrigerated supply points as this means they are going to have the advantage of storing the seafood in their stores for around three days before cooking and consumption.
Standing of
shrimp supplier - to be certain the most effective of sea products, restaurants always check the 'sell by date'. The condition-frozen seafood should be solid, having an extremely mild odor and no ice crystals.
Packaging - The wrappers employed in storing seafood should be leak proof meaning the product inside is free from all contamination. This is key in seafood as the contamination may affect the final taste. Seafood can be canned and stored for longer periods. An example being fish, it is highly perishable and hence needs freezing to staying fresh. Here are some of the things that restaurants store fish.