Get Kitchen Pro Series: Guide to Fish and Seafood PDF

By Culinary Institute of America, Mark Ainsworth

ISBN-10: 1435400364

ISBN-13: 9781435400368

Kitchen seasoned sequence: advisor to Fish and Seafood id, Fabrication, and usage is the definitive advisor to buying and fabricating fish and shellfish for pro cooks, foodservice body of workers, culinarians, and foodstuff fanatics. a part of the CIA's new Kitchen professional sequence concentrating on kitchen practise abilities, this beneficial source positive factors priceless garage info, simple guidance equipment, and recipes that may let expert and residential cooks to manufacture well-prepared fish and seafood. all through this lavishly illustrated textual content, The Culinary Institute of America's Chef Mark Ainsworth deals readers a delightful substitute to meat through instructing them approximately find out how to buy and get ready fit and scrumptious fish and seafood dishes.

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Additional info for Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Example text

Tags must remain attached until the container is empty, at which time the tags should be dated and kept on file for 90 days. Keep all mollusks separate and do not mix batches during 22 CHAPTER 3 • SHELLFISH storage. Containers of shucked shellfish must also have appropriate stickers or labels that show the name, certification number, and address of the packer. Containers of less than one-half gallon must also list the name of the product, the shucked date, and the sell-by date. All shellfish should be received from a clean, cold delivery truck and are best stored between 34° to 38°F/1° to 3°C.

A wide range of farm-raised products is available from a variety of sources in the Pacific Northwest and Canada. Wild Mexican stock is said to be sustainable. 8 abalone has only a flat top shell and is more like a snail than a clam, it is sensitive to environmental changes, making it difficult to store them live. For shipping, live abalones are placed in plastic bags that have been filled with oxygen, which will keep them alive for up to 48 hours. The oxygen-rich bags are packed in Styrofoam shipping containers with suitable ice packs.

Fresh intact scallops are available in the shell but must be chilled immediately and shipped in appropriate containers as expeditiously as possible. 6 Scallops in the shell should be received in a mesh bag or sack with an identification tag, which should be kept on file for 90 days after consumption. They should arrive alive and move when touched. If the scallops are not alive, they should be received below 41°F/5°C and smell sweet and briny. 6). Their color will vary depending on species and location, but they are generally off -white to light tan with shades of orange, displaying a translucent quality.

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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization by Culinary Institute of America, Mark Ainsworth


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