Fish and other seafood are among the most sensitive and perishable foods. This requires special and

Fish and other seafood are among the most sensitive and perishable foods. This requires special and careful handling and storage to avoid cases trofodilitiriaseos.
Generally fish and other seafood products are considered safe for consumption. But may become unsafe due to the presence of viruses, bacteria and parasites. Below are given some guidelines that will help you make the right choice, handling and storage of these products.
Always keep in mind you can buy fish & seafood from famous, certified suppliers. Prefer suppliers and businesses or shops that implement the HACCP system. This system is based on sound scientific principles and consider all stages during processing, isolate potential risks and sets the limits within which products are safe. These settings help consumers choose safe and high quality products.
Whole fish: The appearance of the fish should be shiny and glossy and more scales intact cara membuat sayur asin and adhered well to the skin. Each fish species has characteristic signs and colors, which fade and become less pronounced as the fish loses its freshness of. The eyes are bright, clear, complete cara membuat sayur asin and often protrude. Since losing the quality, the eyes often become rosy, cloudy cara membuat sayur asin and sink. These observations are not always perceived in mikrofthalma fish. The gills are red and free of grime. Over time the color clears to pink, then it becomes gray and finally greenish or dull brown. The smell of fresh fish is typical and mild. Fish once extracted from the water practically does not have the characteristic smell 'fishy'. This odor is developed over time and should not be strong or foul. The flesh should be firm, elastic and not separated from the bones.
Fresh fillets: The smell should cara membuat sayur asin be distinctive cara membuat sayur asin and gentle. The flesh should be fluid, tight, elastic and has the appearance of freshly cut, without traces amafroseos or dry edges. The packaged fillets must be wrapped tightly and without liquid or air into the package.
Shrimps: Fresh shrimp should be mild odor and sfichtodomimeni flesh. The shell or meat should be slippery and there should be no spots or signs both the shell and the meat. The shells of fresh shrimp may be gray-green, pink or bright cara membuat sayur asin pink -ochro. When cooked, the shell becomes red and the meat takes on a reddish tinge. Cooked shrimp are tight meat and mild odor.
Crabs, Lobster & Crayfish: cara membuat sayur asin Live crabs, lobsters and crayfish move their legs. The tail of a live lobster wrapped under the body and does not hang down when the handle and lift. The lobster tails are frozen meat clean and white color, no smell and is hard (it is frozen). Boiled crabs, lobsters and crayfish have vivid orange to red shell and free from any undesirable odor.
Mussels, Oysters & Clams: Do you buy these products with great care. Prefer branded markets cara membuat sayur asin and designer cara membuat sayur asin outlets. If in doubt, cara membuat sayur asin ask the staff of the store to show you the certified shipping label supplier and check the number of trafficker and other information on the product container. Mussels, oysters & clams when sold in shell must be alive and the shells should be tightly closed. Opening the shell indicates that the species is dead and not edible. Mussels without shell must be fleshy ('plump') and have mild smell, natural cara membuat sayur asin creamy color and the liquid is clear.
Scallops: Fresh scallops cara membuat sayur asin have a sweetish odor when packaged cara membuat sayur asin must be free from liquid. The color of the large sea scallops can be white, orange or pink. Smaller scallops have color white, light or pale brown.
Squid: The squid normally not disembowel the sea, where just washed and placed on ice. It is more sensitive than fish. For this reason it must be handled carefully and treated (decapitation, skin removal, the backpack with ink, etc.). Squid remain intact due to market requirements (whole). It is best squid placed ice in boxes and not in bulk. The ratio of ice to squid should be at least 1: 3 by weight.
Whole squid maintain excellent quality ice for 8 days. After the time AY