Frozen Seafood Supplier

Freezing is a transition phase that turns a liquid to solid during temperature fluctuation to a point below freezing level. Freezing is used as a method to preserve food. Freezing slows the process of food decay. By solidifying the process, the fluidity around the food turns to solid and lowering of temperature. Besides the decline of temperature, freezing reduces the amount of water around the food, thus reducing the presence of a bacterial infestation. Freezing food slows the micro-organisms growth and decay. Microorganisms such as yeast will not grow. Freezing slows fats from oxidizing that often cause rancidity. Freezing as a preservation of food helps inhibit deterioration of the visual of the food, the browning reacting and smell odor occurrence. It is necessary to maintain safety and quality during the preparation, storage of seafood.

The basic rule in handling seafood is keeping the food frozen. It is important to store seafood that is fresh at temperatures below 40?F.  The fish will rapidly deteriorate and further declining the quality when exposed to high temperatures in storage. It is advisable to properly store seafood. The seafood shouldn't be kept for a longer period after purchase. If it has been stored for more than 2 days, the fish need be kept in moisture proof bags tightly wrapped. Learn more about seafood at https://en.wikipedia.org/wiki/Crab_meat .

Oysters, clams, mussels that are categorized as shellfish should be placed on a pan and covered using paper towels that are moistened then refrigerated. Oysters should be consumed within 7 days, while clams and mussels within 3 days. It's advisable to immediately cook crabs and lobsters when they are caught. Frozen seafood should be dated on their packages before freezing. First in, first out should be adhered to. Thawing of seafood should be done overnight. Other methods of thawing are putting the seafood inside a plastic bag and immersed in cold water, to protect the quality of the atlantic salmon seafood. Microwaving can be used but care must be taken. The defrosting shouldn't be overdone.

The area of work on pier 33 seafood should be clean. This is to prevent cross-contamination. Your hands need be sanitized, together with the area for preparation. Never make into contact seafood with food that is already cooked. The juice dripping from the seafood shouldn't come into contact with cooked food. Seafood shouldn't be served on the same plate that handled the seafood when it was raw. Illness brought about by foodborne should be avoided at all costs. Food thermometer should be used to monitor internal temperature to prevent overcooking.