Although raw meat and poultry are more likely to harbor harmful bacteria than seafood, the latter can still pose a risk. You should only buy seafood from fish distributors that you trust. It is critical for the safety and health of your restaurant guests, as well as the success of your restaurant in terms of health inspections and customer satisfaction. As a result, adhering to the guidelines outlined below is critical.
Buy From Reliable Fresh Fish Suppliers
Refrigeration can only maintain freshness–you won’t be able to do much if the fish you bought isn’t fresh. So you must understand how to identify fresh fish that will keep well in storage. Plus, freshness is strongly linked to safety.
Buying the best is the first step toward serving the best. All chefs want to serve the best seafood possible, but their success is dependent on the overall quality of the process from boat to table. This process, of course, begins with the fisherman and how the product is handled from hook to boat, then from the boat to the processing plant, and finally to your establishment.
Pucci Foods has been supplying high-quality seafood and specialty meat to wholesalers, retailers, and restaurants in the San Francisco Bay Area and around the world since 1918. Our location in Hayward, CA provides us with strategic access to the world’s best seafood and puts us in the best position to supply it. Plus, our HACCP and SQF-certified facility enables us to prepare protein to our customers’ exact specifications while keeping it as fresh as possible. So, if you are looking for one of the best fresh fish suppliers out there, consider Pucci Foods.
Fresh seafood is primarily harmed by time and temperature. Maximum shelf life varies according to species, intrinsic quality, and temperature zones maintained from catch to plate. Most fresh fish have a maximum life of 10 to 15 days from the time they are harvested, depending on the species. A proper rotation program is critical for saving money and providing the best product. Apply the FIFO principle: “First in, first out.”
One of the most important rules for storing seafood is to keep the temperature at 40°F (4°C) or lower. Fresh seafood can only be stored at room temperature or within the danger temperature for a maximum of 2 hours, and even less on hot days.
A freezer with clean surfaces is the best place to keep fresh fish. The quality of the fish is well preserved at freezing temperatures for a certain period of time. If the fresh fish is to be cooked within two days of purchase, refrigeration will suffice to keep it safe.
To avoid leaks and spoilage, pat the fish dry before storing it in the refrigerator. It would be preferable if you cleaned the fish pieces before storing them to reduce the bacterial content. Even when fresh fish and other types of meat are stored together, it is unsafe to keep them close to one another without adequate protection.
Get in touch with the fish distributors that prioritize quality and put their customers first. Check out the Pucci Foods website today.