By Ian Dore
This ebook is a totally new version of clean Seafood-The Commer cial Buyer's consultant, which used to be first released in 1984. there were many alterations in either product and the seafood company within the intervening years. approximately 70 percentage of the fabric during this publication is new, a tribute to the fast velocity of switch in the course of the undefined. the topic of this e-book is clean seafood. "Fresh" is outlined as product dealt with below refrigeration (mechanical or ice) from har vester to purchaser. This excludes frozen product, canned product and different shelf-stable packaging. Frozen seafoods are coated within the significant other quantity, the recent Frozen Seafood guide. Many prod ucts are, in fact, dealt with in either refrigerated and frozen varieties. there's giant alterations, not only in how they're han dled, yet in how they're processed, graded and packed. Frozen sea meals are usually handled and traded as commodities, with normal descriptions. advertising and allotting clean fish and shellfish, which should be eaten inside of days of harvest, is unavoidably extra own and direct. the competition among refrigerated and frozen seafoods has persisted for a few years and indicates no indicators of resolving. regardless of big im provements within the caliber of a lot frozen product, shoppers and their retail and eating place providers nonetheless are inclined to think that "fresh" is guess ter, might be just because the notice "fresh" is of course appealing.
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Cases are reported. Fish which are perfectly safe to eat elsewhere may be poisonous in these areas, but certainly not always. Among the fish which may be affected are the Atlantic barracuda and amberjack and some grouper and snapper species. Symptoms of ciguatera poisoning include upset stomach, nausea, vomiting and numbness around the mouth and lips. Severe cases can cause convulsions. Ciguatera is rarely fatal, but it is nasty and can last for weeks. The ciguatoxins are produced by dinoflagellate algae consumed by fish low on the food chain.
The conch resources of southern Florida have been fished to exhaustion. Supplies come from the Bahamas and the Turks and Caicos Islands. The shellfish are caught by divers, but early efforts to farm the species are showing some encouraging results. Raw, cleaned and skinned meats are offered fresh and frozen. They need to be pounded with a wooden mallet before use, to tenderize it. Make sure that the meat is fully cleaned. Avoid product with viscera remaining since this turns bad very quickly. Thin lipped conch, which is younger, is thought by some experts to be superior to thick lipped, or older, specimens.
The water in a depuration plant is sanitized before the shellfish are placed in it. Sanitation techniques include: • Chlorine, which kills the microorganisms in the water. The chlorine then must be removed from the water before the shellfish are added, or the shellfish will in turn be killed by the chlorine. This is a simple technology and well tried. It is used on a large scale in Spain, where all mussels, clams and oysters must pass through depuration facilities before they can be marketed. • Ozone, which similarly kills microorganisms, but dissipates on its own very quickly from the water.