How do you stock shellfish and seafood? How to store shellfish

1. Freeze immediately after purchase, do not put shellfish and seafood in closed containers and tap water, wrap them with moisture-proof rubber cloth and put them on the bottom layer of the refrigerator. Hulled shellfish should be placed inside an airtight container, and raw shellfish can be stored in the refrigerator for 2 to 4 months, mainly depending on their freshness and quality.

2. Check the packaging of frozen shellfish to ensure that it has not been opened and that there are no small frosts and ice crystals on the bag. Too much frost unexpectedly froze for a long time, and some seafood was thawed and then frozen.

3. Keep shellfish and seafood away from cooked food, and maintain good habits, such as washing hands frequently, washing cutting boards and counters with warm water and soap.

4. Make sure that the shellfish is fresh, and the shells of fresh oysters, clams, scallops, and mussels are tightly closed.

Safe Cooking Shellfish Seafood Recommendations:

1. Bring the seafood to a boil until the pops open, then cook for another 3 to 5 minutes. Thin-crusted seafood also needs to be cooked for 3 minutes until curled edges.

2. Continue steaming for 4 to 9 minutes, then throw away the unopened bullets.

3. Fry at a temperature of 190 degrees for 3 minutes.

4. Bake at a temperature of 230 degrees for 10 minutes.

Tell you, when shellfish is not sold, put it in a bag of shellfish, drain the water, then press the mouth of the bag, put it in a foam box, and press ice cubes on top!

It's okay to keep it in seawater.

1. The seafood stored in the refrigerator must be fresh, wrapped in a plastic bag or fresh-keeping bag, and can also be stored in a plastic box, which can not only keep the refrigerator tidy, but also prevent the spread of fishy smell.

2. The fish needs to be treated in advance, remove the internal organs, scales, fins, etc., and then wrap it in a fresh-keeping bag and put it in the refrigerator or freezer, which can reduce the rot of the fish viscera.

Some large or long fish, such as hairtail, can be washed first and then processed in sections, which can save space in the refrigerator.

3. For freshness that needs to be frozen for a long time, the seafood can be put in a fresh-keeping bag or box after processing, and then cold water can be injected into the fresh-keeping bag or box to submerge the seafood and then put it into the freezer for storage.

1. If you die, you can add a little salt to keep it fresh, and then it is cryopreservation The low temperature state can inhibit the growth of active enzymes and bacteria in the meat. It can be placed under the refrigerator, but it needs to be wrapped in thermal insulation foam to avoid the temperature being too low and frostbitten the meat, resulting in a decrease in quality.

2. If it is fresh, if it is shellfish, it is necessary to ensure that there is a certain amount of moisture, moisture, and reduce the ambient temperature Put the seafood into the foam box, and put ice packs around the seafood (unfrozen or slightly frozen, it is best not to freeze).

After the ice pack slowly absorbs the cold of the sea surface, it extends the low temperature of the ambient temperature and finally closes the lid, which can not only ensure the survival of the seafood, but also keep it fresh and quality.

If you need to keep dead seafood fresh, you can add a little salt and then put it under the refrigerator to store it at low temperature, but you need to wrap it in thermal insulation foam to avoid the temperature being too low and frostbitten the meat, resulting in a decrease in quality. The low temperature state can inhibit the growth of active enzymes and bacteria in the meat.

If you want to preserve fresh shellfish, you should ensure that there is a certain amount of moisture, moisture, reduce the ambient temperature, put the seafood into the foam box, make a thin sponge soaked in water paper at the bottom of the box, spread a layer of cotton cloth on it, and then put the seafood, put the ice pack around the seafood, and the ice pack can extend the low temperature of the ambient temperature after slowly absorbing the cold of the ice pack, and finally cover the lid, which can not only ensure the survival of the seafood, but also keep it fresh and quality. Fresh shellfish or frozen foods, if not properly handled and stored, are prone to spoilage and spoilage.

Other seafood preservation and treatment methods: The treatment method of fish is to remove the gills, internal organs and fish scales, wash them fully with tap water, then cut and divide them according to the amount of each meal, and finally put them in the refrigerator for storage.