Scribd Logo
Upload

Welcome to Scribd!

  • 2K views

    Handle Seafood Dishes

    Uploaded by

    Ashanty Cruz
    This document provides guidelines for checking the freshness and proper handling of various types of seafood, including fish and shellfish. It discusses how to check if fish is fresh by examining its odor, eyes, gills, and flesh. It also provides tips for storing fresh and frozen fish and shellfish, such as keeping it on ice or at specific refrigerator temperatures. Thawing instructions are included as well as notes on storing different kinds of shellfish like mussels, scallops, lobsters, shrimp, and crabs.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    Handle Seafood Dishes

    Uploaded by

    Ashanty Cruz
    2K views33 pages
    This document provides guidelines for checking the freshness and proper handling of various types of seafood, including fish and shellfish. It discusses how to check if fish is fresh by examining its odor, eyes, gills, and flesh. It also provides tips for storing fresh and frozen fish and shellfish, such as keeping it on ice or at specific refrigerator temperatures. Thawing instructions are included as well as notes on storing different kinds of shellfish like mussels, scallops, lobsters, shrimp, and crabs.

    Original Description:

    tle report

    Copyright

    © © All Rights Reserved

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides guidelines for checking the freshness and proper handling of various types of seafood, including fish and shellfish. It discusses how to check if fish is fresh by examining its odor, eyes, gills, and flesh. It also provides tips for storing fresh and frozen fish and shellfish, such as keeping it on ice or at specific refrigerator temperatures. Thawing instructions are included as well as notes on storing different kinds of shellfish like mussels, scallops, lobsters, shrimp, and crabs.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    2K views33 pages

    Handle Seafood Dishes

    Uploaded by

    Ashanty Cruz
    This document provides guidelines for checking the freshness and proper handling of various types of seafood, including fish and shellfish. It discusses how to check if fish is fresh by examining its odor, eyes, gills, and flesh. It also provides tips for storing fresh and frozen fish and shellfish, such as keeping it on ice or at specific refrigerator temperatures. Thawing instructions are included as well as notes on storing different kinds of shellfish like mussels, scallops, lobsters, shrimp, and crabs.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 33

    Handle Seafood

    Dishes
    Group 1 Presentation
    Checking freshness of fish
    Checking freshness of fish
    Fin Fish
    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
    Shellfish
    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.
    Handling and
    Storage of Fish
    Fresh Fish
    1.Store on crushed ice.
    2. Use drip pans to allow for
    drainage of melted ice. Cover
    container or store in separate
    box away from other foods. Cut
    fish should be wrapped or left
    in original moisture-proof
    wrap.
    FRESH FISH
    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.
    FROZEN FISH
    Frozen Fish
    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
    Thawing and Handling
    of frozen fish
    Thawing and Handling
    of frozen fish
    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.
    5. Breaded, battered and other
    frozen prepared fish items
    are mostly cooked from
    frozen state.
    SHELLFISH
    1.MUSSELS
    Keep refrigerated
    (32°F to 35°F/0°
    to 2°C) and
    protect from light.
    Store in original
    sack and keep sack
    damp.
    MUSSELS
    SCALLOPS
    2. SCALLOPS
    Keep scallops
    covered and
    refrigerated (30°F
    to 34°F).Do not
    let them rest
    directly on ice or
    they will lose
    flavor and become
    watery.
    LOBSTERS
    3. LOBSTERS
    Live lobsters are
    plunged head first
    into boiling water,
    then simmered for 5
    – 6 minutes. If
    served hot, they are
    drained well and
    split in half, and
    claws are
    cracked.
    Live lobsters can be kept
    in two ways:
    1. packed in moist seaweed,
    kept in a cool place
    2. in saltwater
    Cooked lobster meat must be
    covered and refrigerated at
    30° to 34°F. It is very
    perishable and should be used
    in 1 – 2 days.
    SHRIMPS
    4. SHRIMPS
    Thaw in refrigerator.
    Peeled shrimp should be
    wrapped before placing
    on ice. Shrimp served
    hot must be peeled and
    deveined BEFORE cooking.
     Shrimp to be served
    cold, must be peeled
    AFTER cooking to
    preserve flavor.
    CRABS
    5. CRABS
    Live crabs
    should be kept
    alive until
    cooked. Frozen
    crabmeat is
    very perishable
    when thawed.
    Thanks
    for listening!
    Any questions?
    GROUP 1
    • Ashanty Madeline Cruz
    • Ericka Faye Bachicha
    • Elaine Manorina
    • April Hope Balangue
    • Shaina Mhicaela Carigma
    • Hannah Ysabel Felix
     Franchesca Mae Convocar
     Dhazzel Dane Aranez
    • John Alfred San Juan
    • James Erwin Cipres
    • Kenneth Russel Roguel
    • Ralf Jhon Barbuena

    You might also like