Monday, 6 May 2013
fish Bacteria what you should know
In England we eat all kinds of fish. Salmon, cod, herring, trout, plaice, monkfish and much more.
How can you tell if a fish is fresh:
It must have clear eyes
The skin should be shiny and without wounds
The flesh should be firm
It should smell of sea and not too much fish
If the fish smells too much of the fish is slimy and mat and have soft flesh, is the bad. There may be bacteria on the fish's skin and into its guts. Most bacteria in fish, spoilage bacteria, but there may also be disease bacteria.
Fish should be eaten the same day you purchased the
The bacteria that are on fish, can grow at low temperatures. Therefore, cool fish down with crushed ice, right after they are caught. So can the bacteria do not grow.
Even if you come fish in the refrigerator, they can not keep up for so long. Therefore, fresh fish is made and eaten the same day that you have bought it.
If you freeze the fish, it can keep for a long time. So you have to just eat the same day as it is thawed.
Fish should be cooked in the oven, FRIED or boiled. The fish has been cooked or fried when the flesh is firm. If there are still bones in the fish, you can see it by removing meat loosens itself from the legs.
Wash or change your cutting board and knife
When you cook with fish, you should always make sure to keep the raw fish separate from food that is finished and ready to eat. The shift also cutting board and knife just after it has been used for raw fish.
You must also remember to throw away the plastic or paper, the fish has been wrapped in, in the trash immediately. If you put it on the kitchen table, you can spread the bacteria.