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Storage of Fish and Seafood |
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| Cuisine |
Other |
| Dish Type |
Other |
| Method |
Other |
| Supplied By |
Seafood Chef |
| Submitted By |
seafoodchef |
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| Category |
Handling and Storage Tips |
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Time |
-- |
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Calories |
-- |
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Serves |
-- |
| Email |
info@seafoodchef.ca |
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Ingredients : |
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| How to Prepare : |
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- Fresh Seafood should be stored between the temperatures of 0 to 4
oC.
- Ice should be kept directly on top of all fresh fish, seafood
and shellfish with the exception of coloured seafood such as Salmon,
Tuna, Swordfish & etc. For coloured seafood, ice should be kept in a
plastic bag on top of the fish to avoid discolouration.
- Frozen Seafood should be stored between the temperatures of -15
to -21 oC.
- Frozen product should be kept packaged at all times while in the
freezer to avoid freezer burn.
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