Spotlight on Fish quality & Handling part 2 of 2. Master Fishmonger Standard скачать в хорошем качестве

Spotlight on Fish quality & Handling part 2 of 2. Master Fishmonger Standard

Spotlight on Fish Quality & how to keep you fish in pristine condition. What if I told you that fish quality isn’t as simple as often is stated…. Let’s bust some fishconceptions/misconceptions. Yes folks, you may have it drummed into you from left right and centre by the MSM, Tv chefs and from those in the so called know. Well, its not as simple as they state, fish quality is a science, always has been and 10s of 1000’s of hours researching the science behind it and have been well understood since the 1960s, many of which at the Torry research station in Aberdeen, however contradictory advice is given by many, which muddies the waters and gives people the wrong expectations and makes them unduly fearful, that they will spontaneously combust or die of death immediately if said fish isn’t eaten within 1 hour of purchase. So, I’m not going to bore the arse of you or get into neuroplasmicdiosisoxidisitaion (it doesn’t exist, so don’t google it) because it will go over your head and make zero sese, in essence I’m going to give you the basics on what to look for and how to keep the fish in excellent condition for as long as possible. Basically put, fish will only be as good as everyone who has handled it from sea to plate, one weak link in the chain unravels all the hard work and care placed in preserving the quality of it. So, if you follow these golden rules, you can’t and won’t go wrong. This advice is only going to be suitable for quality independent fishmongers mind you, in a supermarket the length of the supply chain mean you could be eating last weeks, last months or even last years fish… staler than the same joke you recycle at parties. If you didn’t get the info you needed from the 1st video and are invested, then read on and checkout the link in the second video for even more details. The 3 T’s… well 2 T’s and a H. Temperature Yes, even the ‘freshest’ fish out of the water can be spoiled if its not slushed/iced within an hour and be in worse condition that fish that’s well iced after 3-5 days… Doesn’t that contradict everything you think you know! As a rule of thumb every 5°c increase above 0°c IRREVERSABLY halves the useable life, and has an effect on quality, taste and texture. For example, well chilled/iced fish will last between 7-14 days (you will see a sharp decline after a week), whereas an unrefrigerated fish will only be usable for 24 hours. That’s where the “eat it that day” statement comes from, in the days before widespread icing, refrigeration and catch preservation. So, regardless of the season to give you best possible product, keep it as cool as possible, and it will stay at its best for a longer period of time. Cool bags, ask us for some ice particularly in the summer. Don’t leave your fish sat in the car on a warm day, and equally on a cold day with the heater set to a balmy 30°c is just as bad for keeping the fish in pristine quality. That’s how the so called “fishy” smell develops and at a faster rate. COOL AS ICE as Mr Vanilla says. Time The fish you see on our slabs, arrives by refrigerated wagon in Carlisle, the SAME DAY the market/auction is held, then local fish can be on sale in a little as 45 mins-1 hour, depends whether the mobile speed cameras are out in force (jokes don’t speed you’ll end up deed) So, the length of the supply chain is incredibly small and this is fantastic, so that means the boat lands, and either the fisherman drops off his catch at the Kingstown shop, or we send one of our refrigerated vans to collect from them. Then the Scottish fish is landed by the boat, sold at auction/taken straight to processor, before being put on a wagon and being in Carlisle and on the ice in under 24 hours. Now here is where it gets interesting! Some of that that fish, will be TOO FRESH, yes that’s not a typo, too fresh. Again, that contradicts everything you thought you ever knew… So, with the exception of smaller fish like Mackerel, Sardines & Herrings, which are high in fat and spoil quicker, most fish don’t actually develop true flavour and texture until days 2-3, so you want the rigor mortis to wear off completely, otherwise the flesh can be overly firm then there can almost be no flavour whatsoever as the moisture content in the fillets is too high, so careful storage will bring out that beautiful tender flake and sweet flavour. Don’t get me wrong, there’s nothing wrong with fish straight from the water, but its not yet at its best. Think dry aging of meat but on a smaller scale. Many an angler will attest to the fact that fish on day 1 is good but days 2-4 is even better, PROVIDED it’s been cleaned and well chilled like explained in Temperature. Basically, the fish you buy will be good to eat in the fridge for 2-3 days from purchase, live shellfish being 1-2 for obvious reasons. It will keep much, much longer and be safe to eat, but you will have poorer texture and flavour. ⚠️⚠️More details in the pinned comments below⚠️⚠️