How to process Seafood properly.

seafood

Do not let fresh and cooked seafood mixed, to prevent fresh seafood’s bacteria from entering cooked food. You will avoid the risk of food poisoning. Besides, the smell of fresh seafood can spoil the taste of cooked dishes.

Next to the benefits of health, the taste of the seafood is great. Here are some tips to help housewives ensure the flavor and nutrients in the processing of these foods.

1. After buying seafood such as shrimps, squid, if not processed immediately, store in the coldest place in the refrigerator compartment. You can keep them 1-2 days. Separate kinds of snails, clams, oysters, do not put into tied nylon bags because they also need to be breathing. Ideally, you should keep seafood in clean cloth bags, sprinkle water on, do not need to keep in the refrigerator.

Before processing, should remove the dead, seafood washed under running water to ensure sanitation.

Mixed Seafood Chili soup.

Mixed Seafood Chili soup.

2. When defrosted, should keep seafood in the refrigerator’s cool compartment overnight. If you need fast, you can put them under running cool water or in microwave. Do not thaw seafood by soaking in warm water or to outside temperature to prevent bacterial infection. Frozen seafood needs long time to defrost, to ensure the flavor and nutrition.

Use lemons to remove the smell of fish.

Use lemons to remove the smell of fish.

3. Steamed Seafood: When steaming all kinds of oysters, clams, shrimps … you should leave the grill to about 7 cm of water. Be sure to cover tightly and lower heat. When water’s boiling, turn off the heat, do not open the lid to keep seafood cooked by steaming for about 4-9 minutes or keep lower heat for 3-5 minutes after the seafood’s mouth opened. Do not steam too long, if seafood becomes dry, we may lose the sweet taste of the dish.

4. Bake: After add spices or sprinkle sauce on seafood, you pack them in baking paper and set temperature to 200-230 degrees C.

5. Baking pan: When using a baking pan, remember to put the pan away from the flame for about 5-10 cm.

6. Barbecue (Baking on flames): You should spread a thin layer of oil on the barbecue before loading up the seafood. Charcoal grill have to be red or flames need to be very high. When baking, remember to turn the barbecue steadily and pay attention for basting with oil on seafood.

7. Marinated fish, waiting for processing: Do not put that outside the refrigerator. When processing, if steak about 2 to 2.5 cm thick, often have to cook for 10 minutes, you should turn the steak in the middle of cooking time to ensure doneness. If thinner slices of fish, you do not need turn the slices of fish to avoid being crushed.

8. Fish cooked in the microwave: When baking fish in sauce or foil, the average should be getting 15 minutes to fully cooked food. When the fish’s meat becomes opaque, and fish scales on the abdomen is easy peeling that is cooked fish.

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