Monthly Archives: May 2015

Most restaurant ingredients can be safely and easily stored whether in a refrigerator, freezer or dry store room. Obviously extra precautions must be taken with certain items such as meats and seafood. Correct storage procedures must be observed not only to ensure the quality and taste of the item is exquisite but also to guarantee that the customer’s health and safety is guarded. It is vital that seafood is kept fresh as it will quickly go off if not stored in the optimum conditions. Whenever possible fish should be used on the day of purchase and should not even see the interior of a storage bay. Obviously this is not always possible and if this is the case in your restaurant kitchen there are some tips to follow to ensure that your seafood is kept in tip top condition.