If anyone like to go buy ingredient from supermarket, you might be get used to fresh food shelf are plenty of seafoods and also frozen seafood.
And many of you have seen the entrepreneur of seafood industrial or seller were preparing ingredient stay fresh as always but how do you know is it the correct way ?
Today, we have many ways how to choose fresh seafood to sharing with you.
Whenever you visit the market, you always see all the seafood stay above the ice or still alive in the water with oxygen tank.
How the entrepreneur prepares fresh seafood
They are 2 ways
1.Bringing raw materials that have been knocked, put it on ice. Mostly using cube ice and flake ice. This method is often found in the market because customers easily see the raw materials and benefits of using this type of ice because the price is low and easy to find from general ice factories around. Flake ice has a soft surface, thus covering the seafood better than other type of ice.
2.Putting alive fish in the tank to see fresh ingredients and adding oxygen. This method makes customer see the raw material and the entrepreneur can keep raw material for longer. Fresh seafood that customers can choose themselves will come out fresh, taste of food has not changed. If the entrepreneur take frozen seafood, it may easily to prepare but the taste of seafood may give a different feeling.
However, it all depend on the needs of customers who choose raw seafood to cook. whether you want freshness or long-term storage.
How many type of tools to keep seafoods fresh ?
For keeping the seafood product fresh, can be divided into 2 types
1. Open freezer which is air cooled condenser.
2. Glass doors freezer which is direct cooled condenser.
The system of freezer is to reduce the temperature to slow down the activity of bacteria within fresh seafood and extend shelf life.
Currently, the most appearing in the market are: ready-to-eat food, meat curing chambers and vegetable preservation cabinet. A cabinet that puts an accessory to add oxygen to it or a device to knock out aquatic animals with effective working principles to help maintain the freshness of raw materials. By a simple system of the machine is release of a weak electric current causes raw materials to die unconsciously and without pain because we use water and salt as conductors and the process takes about 90 seconds.
The seafood comes out is fresh, clean, hygienic, helps the food taste better.
In case if you were buying frozen seafood, the important thing is not to let it thaw if you don't want to cook it right now for the safety and good taste of food.
Therefore, all seafood entrepreneur should strictly follow.
Part of the correct method of dissolution we will be described in the next article.
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Frequently Asked Questions (FAQ)
What is the difference between chilled and frozen seafood ?
Chilled seafood is fresh seafood that is chilled to preserve the ingredients but the raw material still has the original shape.
Refrigeration is one of the method to preserve food from spoiling while transporting to selling.
The quality of raw materials depends on the important things to consider: Ice or freezer must be at or slightly above freezing, between 0-5 °C, which is the degree of cooling that can inhibit the growth of common microorganisms. These fresh seafood can be sold in stores or refrigerated for 1-3 days without spoiling.
Frozen seafood is a raw material that has been cooled down to below freezing point typically around -18 °C, a level that can stop the growth of microorganisms can kill germs from seafood and also inactivate the enzyme. Thus helping to preserve the raw materials so that they do not spoil for a long time. It also gives us more choices for eating seafood from other areas, as freezing can extend the duration of seafood from spoiling during transport.
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