The U. Food and Drug Administration guidelines for storing seafood recommend that all seafood, including fish, be used within two days of purchase. It can be stored in a refrigerator, but if you will not use the fish within that time frame, wrap it tightly in freezer paper, foil or plastic wrap and store it in the freezer.
The American Heart Association recommends setting the refrigerator temperature to 40 degrees Fahrenheit or lower to keep fish fresh. Food items, especially seafood, held at temperatures above 40 degrees Fahrenheit for more than two hours should not be consumed due to risk of bacteria that can lead to food poisoning. If you are an angler and plan to eat what you catch, place your fish in a plastic cooler in plenty of ice.
Leave the drain hole of the cooler open to allow water to escape from the cooler as the ice melts. Close the drain hole only when transporting your catch. With enough ice, properly chilled fish will keep in your cooler until you reach home. Place just enough water and ice in your cooler to allow your fish to sink down into it with a gentle push, as recommended by the Alaska Department of Fish and Game. When buying seafood, look for fish that is properly refrigerated at the fish market or grocery store.
Typically, this means the market stores the fish either directly in a refrigeration unit or on ice within a display case. Also, ask yourself if the establishment is practicing safe food handling methods and if it looks and smells clean.
Fish should have a mild and fresh smell. The eyes of fresh fish should look clear and should bulge just a little. Between these two methods, there's really no reason to try anything else.
But in case you're tempted, remember that thawing in warm water, or on the countertop at room temperature, are both no-nos. Both of these methods can create a food safety hazard.
And the warm water can cause unwanted texture changes. And as for the microwave, this is the worst method of all. The microwave heats unevenly, and will end up cooking parts of the fish while also creating a food safety hazard.
Given that you can, in a pinch, use the running water method and thaw your fish in half an hour, there's really no reason to resort to this. One of the issues that can affect frozen fish is that once thawed, it can have a mushy texture. This can happen if you submerge the fish directly in water without plastic around it, as we mentioned earlier.
But there's another factor that can cause this, though it's pretty rare. Fish, like all living things, is made up of millions of cells, and these cells contain liquid. When fish is frozen, that liquid also freezes. If the freezing process happens too slowly, that liquid can form ice crystals that will rupture the cells of the fish. When that fish is later thawed and cooked, this liquid will leak out, producing a mushy texture.
Thicker steaks and fillets, because they take marginally longer to freeze, are more likely to exhibit this issue, although if it's been frozen properly, it shouldn't be a problem. But assuming you defrosted it properly, if this does happen, it was most likely caused by something that occurred before you bought the fish, not by the way you thawed it.
Nutrition C for FS and A. Selecting and serving fresh and frozen seafood safely. Published online August 4, Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Leave the cold tap running over the sealed fish until it has fully defrosted.
Change the bowl of water throughout to speed up the thawing process. Depending on the quantity and size of fish, it should be fully defrosted within 20 mins to 1 hour. This site uses cookies to store information on your computer. Read more. How to quickly and safely defrost fish As you know all of your Fishbox fish arrives fresh so it is perfectly safe to pop some of your extra portions in the freezer to enjoy at a later date.
0コメント