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Thursday, May 3, 2007
Storage, Thawing, Cooking
Storing
The shelf-life of fresh seafood is short and should be carefully stored.
  • Put seafood on ice or in the refrigerator or freezer soon after buying it.
  • Store seafood in the refrigerator after purchase if it will be used within two days.
  • Store seafood in the freezer wrapped tightly in moisture-proof freezer paper/foil to prevent air leaks, if seafood won't be used within two days after purchase.
Cooking
Seafood should be cooked to an internal temperature of 145 °F. Otherwise:
  • Fish: flesh should be opaque and separate easily.
  • Shrimp and Lobster: flesh becomes pearly-opaque.
  • Scallops: flesh turns milky white or opaque and firm.
  • Clams, Mussels, and Oysters: shells open, means they're done. Throw out those that do not open.

Thawing
Thaw frozen seafood by placing it in the refrigerator overnight. If it has to be thawed quickly, it can be immersed in cold water (with seafood sealed in a plastic bag) or microwaved on "defrost" settling (stop the defrost cycle while seafood is still icy but pliable).


~ { 10:07 PM }
phoebeee~*