How do the restaurants keep their seafood fresh? Do you ask yourself this question as you eat out? This article aims to answer this question by explaining how seafood is kept fresh.
One of the safest and healthiest foods that are found in restaurants are sea foods. Once the food is bought from the market, or brought into the restaurant by a supplier, the simplest way to keep it fresh is to ensure that it remains cold. The most common of seafood freeze at temperatures of around 27 degrees Fahrenheit.
Knowing this means that restaurants get a good shelf life by maintain this temperature in the areas seafood is stored, and prepared for cooking. At times, maintaining the temperature at around the freezing point also preserves the seafood without having to freeze it.
To allow the refrigerator to be used for holding other products like eggs and milk, restaurant regulate the temperature to stand at 40 degrees Fahrenheit. This leaves the bottom of the refrigerator very cold and the seafood is stored there. The upper levels of the fridge are used to house other items that do not need any freezing. The seafood is not mixed with other products in the bottom section of the refrigerator as it gets contaminated easily.
Large restaurants with a regular flow of clients usually purchase two to three day's worth of seafood, as that is the maximum time seafood should be stored. Once cooked, consumption should be immediate for maximum enjoyment. On the way from the supplier's premises to the restaurants, the food is transported in iced trucks.
Maintaining the freshness of seafood is dependent on the quality of products bought. Some of the things that restaurants look for in selecting seafood suppliers are:
1. Icing and Storage - Restaurants go for well iced and refrigerated supply points as this means they will have the benefit of storing the seafood in their stores for about three days before cooking and consumption.
2. Reputation of Supplier - to ensure the best of sea products, restaurants always check the 'sell by date'. The condition-frozen seafood should be solid, having a very mild odor and no ice crystals.
3. Packaging - The wrappers used in storing seafood should be leak proof meaning the product inside is free from all contamination. This is key in seafood as the contamination may affect the final taste.
Storing Canned Seafood
Seafood can be canned and stored for longer periods. An example being fish, it is highly perishable and hence needs freezing to staying fresh. Here are some of the things that restaurants store fish.
The fish is cleaned and cut into forms that will be used while cooking like steak and fillets.
The cut pieces are then carefully wrapped in aluminum wrap, plastic wrap or freezer papers to avoid air and freezer burn.
Once wrapped, the fish is placed in freezing cans and the cans sealed. The cans are kept frozen at temperatures lying between 1 - 10 degrees Fahrenheit.
Just perhaps you wish to know, fish stored by this method should be consumed within one month as long storage ruins the taste.
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