FOOD PROCESSING AND PRESERVATION
REFRIGERATION AND FREEZING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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fresh fish
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frozen fish
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lobster and shrimp
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oyster
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Detailed explanation-1: -The powerful digestive enzymes in the viscera can bring about accelerated spoilage of fish. Therefore, wherever possible, it is advisable to remove the gills and viscera before the fish is preserved and stored. Gutting or evisceration should not cause any bruise on the exposed belly portion.
Detailed explanation-2: -Keep Fish and Shellfish Cold If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.
Detailed explanation-3: -Fish will lose quality and deteriorate rapidly with higher storage temperature – so use ice when you can. Always purchase seafood last during your shopping trip, and bring a cooler to transport it home. If you have caught your own fish, do not let them sit on the deck until you come back to the dock.