See full version: Fish Handling, Safety & Storage
Properly preparing fresh fish for storage will allow it to be stored for a longer period of time and maintain its quality. Fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. For the best flavor and quality, fish should be prepared for eating within 24 hours of catching but if stored properly it is safe to keep refrigerated for 2 to 3 days. more
The charts below list the fish varieties harvested in their natural habitat that are considered safe and those that are questionable or known to be unsafe.
When cooking and serving fish, the meat must be handled properly to prevent contamination. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish. Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit.
Double Wrapping: This method works well on smaller whole fish, steaks and fillets. It saves freezer storage space and the individual pieces thaw easier when you are ready to use them. here
After removing your haddock fillet from the freezer, place the wrapped fillet on a dish in the fridge overnight. While exact thawing times vary due to thickness, the fillet will be ready the next morning. If thawing multiple fillets, make sure they are spread in a single layer on the plate. [links]
A firm, white, lean fish, haddock is packed with protein. Skinned fillets offer virtually no fat, making the fish ideal to grill or bake. Haddock is also a common basis for fish and chips. While fresh haddock may be purchased at some markets, it is often found in the freezer section. There are a few ways to safely defrost the fish. [links]
If you need to defrost the fillet quickly, remove the haddock from the freezer and submerge it in a bowl of cold water while in a sealed plastic bag. Make sure to replace the cold water every two hours until the fillet is thawed. If thawing multiple haddock fillets, use different bowls for each, allowing them to defrost faster than they would in one larger bowl. more
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Place the tuna in the coldest part of your freezer. Keep the fish frozen for up to three months. here
Freezing fresh tuna is not like freezing just any food. Fresh tuna must be frozen carefully to avoid freezer burn. Tuna that is not properly frozen can develop a foul taste and smell, and can also carry disease and cause illness. Taking the time to properly freeze tuna will result in fish that is free of bacteria and cooks properly when thawed.
Another way to freeze your tuna is to freeze it in a block of ice. Fill a pan with water and place your tuna in the water, then place the pan in the freezer. Once the water is frozen, remove the block of ice from the pan. Wrap the block of ice with moisture-proof packaging.
Dip the tuna in the salt water solution for one minute.
Place the tuna in a resealable freezer bag. Before closing the bag, ensure you press all the air out of the bag. here
If-you have any queries, write, phone or call at either of the addresses given below:
Where the salt concentration is found to be below the prescribed minimum of 3 per cent, the brining process should be revised to increase it. Firms unable to make such an analysis for themselves should use the services of a competent analyst. [links]
The advice on processing is preceded by a brief description of the fish, its growth and distribution, and the rearing of farmed trout for the table.
The fish should be washed and carefully graded by weight before brining, so that the uptake of salt is uniform throughout a batch in a given time. Suitable brining times in 80° brine, that is 28 g salt to 100 g water, are as follows: here
The adequacy of the brining process should be confirmed from time to time by analysing the salt concentration in samples of smoked trout. A sample should be taken 1 day after smoking. Flesh should be taken from the thickest part of a fish, half way between head and tail and just above the backbone, where salt content is likely to be least. The salt content, measured as g salt/100 g flesh, is used to determine the salt concentration as follows: [links]
Gutted rainbow trout packed in ice keep in first class condition for 1 week and remain acceptable for 2 weeks; the shelf life of ungutted fish is much shorter, and chilled storage of ungutted trout cannot be recommended. Stale trout can be recognised by their sunken eyes, loss of colour and bloom from the skin, and the accumulation of yellow slime on skin and gills. here