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Lesson 4 Handling and Storage

This document provides guidelines for handling and storing fresh and frozen fish and shellfish. For fresh fish, it should be stored on ice and kept refrigerated at 30-34°F for 1-2 days. Frozen fish should remain frozen until use and can be stored for 2 months for fatty fish and 6 months for lean fish. When thawing frozen fish, it should be done in the refrigerator or under cold running water, and thawed fish should be handled like fresh fish. Specific instructions are provided for storing and handling various shellfish like mussels, scallops, lobsters, shrimp, and crabs.

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Aj Andales
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200 views12 pages

Lesson 4 Handling and Storage

This document provides guidelines for handling and storing fresh and frozen fish and shellfish. For fresh fish, it should be stored on ice and kept refrigerated at 30-34°F for 1-2 days. Frozen fish should remain frozen until use and can be stored for 2 months for fatty fish and 6 months for lean fish. When thawing frozen fish, it should be done in the refrigerator or under cold running water, and thawed fish should be handled like fresh fish. Specific instructions are provided for storing and handling various shellfish like mussels, scallops, lobsters, shrimp, and crabs.

Uploaded by

Aj Andales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Handling and Storage of Fish

Fresh Fish
1. Store on crushed ice. Use drip pans to
allow for drainage of melted ice. Change ice
daily. Cover container or store in separate box
away from other foods.
Whole fish should be drawn because entrails
deteriorate rapidly. Cut fish should be wrapped
or left in original moisture- proof wrap
2. In refrigerated box at 30° to 34°F (-1° to
1°C.
3. Fresh fish may be stored for 1 to 2
days. If kept longer, wrap and freeze
immediately.
4. Check store fish for freshness just
before using.
Frozen Fish
1.Frozen products should be frozen, not
thawed when received.
2.Items should be well wrapped, with no
freezer burn.
3.Storeat0°F(-18°C.or colder)
4.Maximum storage time
Fat fish -- 2 months
Lean fish -- 6 months
5. Rotate stock – first in, first out
Thawing and Handling of frozen fish
1. Thaw in refrigerator, never at room
temperature. If pressed for time, keep in
original moisture-proof wrapper and thaw
under cold running water.
2. Small pieces like fillets and steaks can
be cooked from frozen state to prevent
excessive drip loss. Large fish should be
thawed for even cooking.
3. Fillets that are to be breaded can be
partially thawed.
4. Handle thawed fish as fresh fish. Do not
refreeze.
5. Breaded, battered and other frozen
prepared fish items are mostly cooked
from frozen state.
Shellfish
1. MUSSELS
Keep refrigerated (32°F to
35°F/0° to 2°C). and protect
from light. Store in original
sack and keep sack damp.
2. SCALLOPS
 Shucked scallops can be
cooked without further
preparation.
 Keep scallops covered and
refrigerated (30°F to
34°F). Do not let them rest
directly on ice or they will lose
flavor and become watery.
3. LOBSTERS
 Live lobsters are either live or cup up
before cooking.
Live lobsters are plunged head first into
boiling water, then simmered for 5 – 6
minutes. If served hot, they are drained
well and split in half, and claws are
cracked.
 Live lobsters can be kept in two ways
1.packed in moist
seaweed, kept in a cool
place
2.in saltwater
Cooked lobster meat must
be covered and
refrigerated at 30° to 34°F.
It is very perishable and
should be used in 1 – 2
days.
4. SHRIMPS
  Kept frozen at 0°F (-18°C). or lower
  Thaw in refrigerator
  Peeled shrimp should be wrapped before
•placing on ice
  Shrimp served hot must be peeled and
•deveined before cooking
  Shrimp to be served cold, must be peeled
after
•cooking to preserve flavor.
5. CRABS
 Live crabs should be
kept alive until cooked.
 Frozen crabmeat is
very perishable when
thawed. It must be
treated like any other
frozen fish
.
Activity # 4
Directions: Follow the instructions below:
 Visit at least 2 market/supermarkets and list
down the fish/seafood that
they are selling and their characteristics.
 Identify the kind and market forms of fish and
other seafood products
available in the market visited.
Make documentation with picture of each market
form. Include
description of each.

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