Tips on Selecting and Storing Quality Seafood

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.

Storing fresh fish

• Place the fish in a shallow dish or tray
• Wrap in cling film and keep in storage at 0˚C
• Crushed ice can also be added to aid the storage procedure

Storing shell fish

• Place the shell fish in a tray
• Cover with crushed ice, a clean, damp cloth or ideally a thin layer of seaweed
• Store in the bottom of a fish cabinet
• Do not store shell fish for longer than a maximum of two days

Buying fish; a simple guide

Obviously the location of your restaurant will play a big part in how you obtain your fish stock. Inland restaurants will usually have their fish delivered by a reputable company whilst others may choose to purchase farmed fish from inland reservoirs and sustainable fish farms. If, however, you are privileged enough to own a restaurant by the sea you may visit the local fish market early each morning to personally hand select a variety of freshly caught fish for your menu later that evening. When it is possible for your restaurant to do this you are assured quality and the freshest fish possible for your seafood dishes. To be able to select the best fish you need to understand what you are looking for.

Signs of quality in fresh fish

Eyes; the eyes should be clear and bright. Avoid fish whose eyes appear sunken, cloudy or blotched with a red colour.

Skin; the skin should be shiny and vivid in colour. Orange spots on plaice, green and yellow flecks on cod and turquoise, green and blue lines on mackerel should all be bright. Despite what people may believe slime on the fish’s skin is actually a good sign.

Fins; the fins should be perky and clearly defined. Avoid fish whose fins are scraggy and broken.

Gills; the gills should be startling pink or red, moist and not faded in any way. Steer clear of fish that exhibit a brown colouration to their gills.

Smell; fresh fish does not have a distinctive fishy odour and should in fact smell of the sea. A strongly smelling fish will not lose its odour once it has been cooked. The strong smell may over power a dish and could be off putting for your customers.

All fish bought at market should be closely inspected for these features before being purchased.

Another ingredient which may be a feature on your restaurant menu could possibly be shell fish. Preparing and cleaning shell fish can be tricky but a few simple tips will ensure the safety of your customers and the taste and quality of the ingredients.

Cleaning shell fish

• Wash in cold water and remove any sand and mud deposits
• Barnacles should be scraped away to leave a clear finish
• When cleaning and preparing mussels only remove the threads that are used to attach them to the rocks immediately before cooking. Once these threads have been removed the mussels will not keep for long

Serving seafood in your restaurant can prove a big hit with customers but only if it has been bought or ordered fresh and stored correctly. Learning how to keep your fish ingredients in the optimum conditions will guarantee that your fish dishes are appreciated and generate a wave of profits for your business.