The various dishes and food and the exquisite taste of the seafood range has led to its increasing popularity among food lovers. It provides the human body with the necessary benefits and nutrients that we need in order to stay healthy, so many families would consume seafood at least once a week. Even though the consumption of seafood can bring forth many heath benefits, there is still the worry that it can lead to food poisoning. Shellfish is a popular ingredient that is used for tasty dishes but it is common knowledge that it carries a higher risk of food poisoning if it is not done properly. This is why people are advised to proceed with care when cooking shellfish type seafood.
The place to purchase
It is very hard to locate proper fresh seafood nowadays, due to the increasing amount of pollutants that gets fed to the environment. It is best to remember that you cannot judge a book by its appearance so shellfish that appears fresh might contain countless bacterium and harmful germs. If you really want to look for the safest and cleanest shellfish, you should contact the personnel working at the fishing department to find out from them the fishing areas which are proven and labeled safe from dangerous pollutants and bacterium. This is to reduce the possibility of accidentally purchasing shellfish which are caught from possible contaminated areas which are dangerous because they are filled with raw sewage and other types of unsafe pollutants. When purchasing the shellfish straight from the fishermen ask for their identification such as shipping number or their official tag which proves that their harvest was caught in safe and clean areas approved by the fishing department. If you happen to live in an area where there is no saltwater fishing source nearby, you will have to get them from the local market. Just make sure the market has a high stock turnover rate so that there are always fresh seafood around.
How to check for shellfish's freshness
There are several possible ways that you can use when trying to find the perfect fresh shellfish from the stock pile. First of all, check the outer shell of the shellfish. From the outside, the shellfish must look fresh and when you touch them the hard shell must be closed shut. This applies for most type of shellfish including oysters, mussels, scallops and clams. As for prawns, press the outer body with slight pressure and if the prawn is fresh then the pressed part should be able to spring back. Besides that, you can check the freshness of the shellfish by smelling the scent of the shellfish. Fresh shellfish scent should remind you of the blue ocean water, and old stocks of shellfish will smell like ammonia which is not pleasant to smell. By following these tips, you should be able to have the basic knowledge on how to check for shellfish freshness by yourselves.
Proper containment
Some contamination can occur during the storage time. The best way to preserve certain shellfish varies with the type of shellfish being stored. The golden rule is that the seafood should not be kept for more than a day or two before being cooked. This action limits the chances of bacterial contamination. An airtight container filled with ice is the best place to keep the crustaceans until one gets home. Disease-producing contaminants flourish in warm temperatures hence the container will reduce the risk of these pests thriving. The refrigerator must be at a low temperature. For storing live oysters, mussels and clams ensure that the container is well ventilated and that a damp clean towel covers the top of the lid.
Cooking and food preparation
If the seafood is frozen, then defrost it by putting it under a water tap which is running. Make sure the cooking is done properly so that you don't endanger your own life and others with food poisoning. When you are attempting to clean the shells, use a brush or the back blunt part of your kitchen knife to clean the dirty gravel and stones off the shell. When cooking the shellfish make sure you keep a close look at the cooking progress and when the shell of the shellfish starts to open, leave it under the heat for about two to three minutes just to be sure the harmful microorganisms are really exterminated. If you are steaming the seafood then make sure you are steaming it long enough for the heat to kill off any microorganisms which may harm you when you eat it.
If you are getting ready to prepare a meal that has seafood as the main ingredient then it is best you take some time to disinfect the kitchen and also the utensils that you will be using to prepare the food. Make sure the spoons and forks used during raw food preparation are not used again on the cooked food. If the food is meant for a picnic trip then make sure they are kept in a container that will either keep them warm or hot depending on their respective temperature. Pregnant woman and also old people should not touch raw seafood since there is a high chance of them getting infected with the harmful bacteria from the seafood. The best way and also the safest way is to consume and eat the seafood when it is clean and is free from harmful microorganisms.
Robert Packer is an absolute seafood enthusiast and does his own harvesting of shellfish. He also recommends Fins Seafood Market and Grill, a
Sacramento restaurant that serves some of the best seafood dishes around.
