The various dishes and food and the exquisite taste of the seafood range has led to its increasing popularity among food lovers. It provides the human body with the necessary benefits and nutrients that we need in order to stay healthy, so many families would consume seafood at least once a week. Even though the consumption of seafood can bring forth many heath benefits, there is still the worry that it can lead to food poisoning. Shellfish is a popular ingredient that is used for tasty dishes but it is common knowledge that it carries a higher risk of food poisoning if it is not done properly. This is why people are advised to proceed with care when cooking shellfish type seafood.
The best place to find fresh shellfish
Fresh shellfish are normally hard to find, as what may seem to be fresh may turn out to be full of dangerous bacterium and all sorts of harmful germs naked to the eyes. If you are trying to look for the cleanest and safest shellfish you should go and visit your local fishing authorities and seek their input as to the whereabouts of the fishing area that are deemed to be safe by them. Otherwise, you will need to get your shellfish supply from the local market. One note before purchasing anything from the market is to ensure that the turnover of the stocks are fast so that the chances of your seafood being freshly caught is higher as a result.
How to differentiate fresh shellfish from the old shellfish
When purchasing shellfish, you will need to look for signs of freshness and safety when going through the stock. The most obvious and easiest sign to catch is the look of the shellfish. The outer part of the shellfish must be fresh and the shell part must be tightly closed. This works for most types of shellfish such as scallops, clams, mussels and oysters. When testing prawns, try and press the body to see if it will spring back when you release. Another important factor to consider is the smell of the shellfish itself. When you smell a strong scent of ammonia, that tells you the pile is well past its fresh days. The proper smell of fresh seafood products should be the smell of the ocean or more particularly, the smell of sea water. By checking and following these signs you can ensure that you will always buy seafood that is always fresh.
Storage container
Some contamination can occur during the storage time. The best way to preserve certain shellfish varies with the type of shellfish being stored. The golden rule is that the seafood should not be kept for more than a day or two before being cooked. This action limits the chances of bacterial contamination. An airtight container filled with ice is the best place to keep the crustaceans until one gets home. Disease-producing contaminants flourish in warm temperatures hence the container will reduce the risk of these pests thriving. The refrigerator must be at a low temperature. For storing live oysters, mussels and clams ensure that the container is well ventilated and that a damp clean towel covers the top of the lid.
Cooking and food preparation
Thawing, if required, can be done by immersing the mollusks under running tap water. Cooking should be done very thoroughly in order to reduce the risk of food poisoning. To clean the shells, scrub the grit off the shells by using a brush or the back of a knife and wash under running water. Monitor the progress of shellfish closely and when they are opened leave them on the stove for an additional 2 or 3 minutes so that the heat can destroy any bacteria that are left within the shellfish. When steaming also increase the steaming time so that food-borne diseases like cholera are not passed onto the consumers. Throw away the shellfish that do not open during cooking. Lobsters and other shelled fish are cooked live because once they die their flesh greatly deteriorates and they become a health hazard.
When preparing to cook seafood it is best for you to clean your kitchen and cooking and eating utensils that you will be using. Prevent from using the utensils that you used to handle the raw fish to handle the finished dish. If the cooked shellfish is for a picnic then you need to separate the hot and cold food and drinks in different containers. If there is any pregnant woman or senior people around make sure they do not touch the raw seafood since they are much more susceptible to infections. In order to enjoy the seafood, make sure the food is clean and free from bacterium.
Robert Packer’s favorite pastime is the harvesting of shellfish near the coast of California where he lives. As a seafood lover, he also suggests that people try the food at Fin's Roseville Seafood Restaurant where some of the best seafood dishes can be found.
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