Seafood Safety in Baked Fish Recipes
By KC Kudra | July 29, 2008
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Whether you have always adored the unique flavor of lobster or crab or if you grew up by the sea, you will almost certainly agree that there are few things as flavorful as fresh shellfish or fish recipes, well prepared and piping hot. There are, however, a lot of warnings about these days about food contamination, so it can be hard to totally relax and enjoy your baked tilapia recipe or grilled snapper recipe. Although it is vital to take into account food safety when preparing seafood, you just need a little bit of information and do not worry - it is easier to prepare safe seafood than you might think!
When you are purchasing fish at the supermarket or farmer’s market, make sure you examine the fish thoroughly. Remember that fresh fish and shellfish do not have a smell at all; if your fish smells fishy or oily, put it back. You will notice that the eyes on a fresh fish are clear and bulge out a little; fish that have sat for a while have sunken eyes. Similarly, make sure that the flesh around the eyes is not brown or yellow. The flesh of the fish should be shiny and firm and the gills should be free of any discharge.
When you are shopping, make sure the fish counter is the last place you visit. The less time your fish has to spend at room temperature, the better. You can ask the cashier to double-bag the fish and package it away from other foods. This ensures the juices of the fish do not spill out and contaminate other food items.
While you are preparing your seafood of choice at home, remember to keep the cutting board and knives that you use on your fish away from your vegetables unless you have washed them with hot, soapy water; some people even keep completely different sets of kitchen goods for vegetables and meat to avoid contamination.
Never put cooked food on an unwashed plate that has had raw poultry, meat, or fish on. The bacteria from this might contaminate the cooked food. You can use a food thermometer to tell you with complete accuracy whether your food is safe to eat or not. You cannot tell by sight or smell alone.
Raw seafood is popular, in some places more than others are. Do you enjoy raw oysters in the half shell or Japanese sushi or sashimi? There is always an inherent risk with raw seafood, no matter how professional the presentation appears. People with liver disorders or weakened immune systems or pregnant woman have a higher risk for these problems. Be aware of the facts and choose wisely.
There is no reason you cannot enjoy your seafood; just remember to take some normal precautions!
Topics: Nutrition |
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