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如何正确挑选、储藏、烹饪水产品

2019-7-11 15:59| 发布者: 御城雪| 查看: 8927| 评论: 1|来自: GAA

摘要: 中国水产频道报道,如何以正确的姿势挑选、储藏、烹饪水产品?跟着海鲜酒店连锁集团主厨学起来。
  中国水产频道报道,

  如何以正确的姿势挑选、储藏、烹饪水产品?跟着海鲜酒店连锁集团主厨学起来
  
  来源:GAA
  
  进入夏季水产消费旺季,为了让全球消费者挑选到安全的水产品,买的安心,吃的顺心,GAA(全球水产养殖联盟)同高级海鲜酒店连锁集团Slapfish主厨安德鲁•格鲁尔(Andrew Gruel)合作,制订了一份易于操作的清单,便于大家确保自己所购买的水产品是安全的。
  


  Buying Tips 选购小贴士
  
  Make sure there is an origin label before buying seafood at a seafood counter. The more information posted, the more trustworthy the fish monger. Gruel recommends looking for a BAP (Best Aquaculture Practices) logo when purchasing fish, too. The blue logo ensures the fish farm has been assessed on varying levels from feeding to processing to harvesting.
  
  在水产柜台购买产品前,应该确认水产品有原产地标签。标签上的信息越详细,证明产品来源可靠。格鲁尔建议大家寻找带有BAP (Best Aquaculture Practices中文直译最佳水产养殖规范)标签的产品。三条小鱼的蓝色标识,佐证了水产品从养殖、收获到加工都接受多维度的审核评估。
  

  
  Some refrigerated seafood may have time-temp。erature indicators on their packaging, which show if the product has been stored at the proper temperature. Check these (when they’re present) and only buy the seafood if the indicator shows that the product is safe to eat.
  
  冷冻水产品包装上,都有保质期和储存温度信息。可以观察水产品是否被储存在合适的温度下并处于保质期内。只有这样的水产品才是安全的。


  
  Fish should smell fresh and mild. It shouldn't have any overly fishy, sour, or ammonia-like odors. The fish's eyes should look shiny and clear.
  
  鱼闻起来应该新鲜且气味温和。不能有腥臭、酸臭味或者像氨水的味道。鱼眼睛要清澈明亮。
  

  The flesh of a whole fish should be firm with red gills and no odor. Fresh fillets should have firm flesh and red blood lines and be free from discoloration, darkening, or drying around the edges. When pressed, the flesh should spring back.
  
  整个鱼身应该有红色鱼鳃并没有异味。新鲜的鱼肉应该肉质紧密并且有红色血丝,边缘没有杂色、变黑或者发干。轻轻按触,鱼肉会回弹至原状。
  

  
  If you're fearful of mercury, remember this easy rule of thumb: don't eat any varieties of fish that require a steak-knife. Firmer cuts like swordfish, bluefin tuna, marlin, shark, and more tend to contain higher amounts of mercury.
  
  如果你担心汞含量超标,请记住简单的经验:避免选购需要用牛排刀切分的鱼类。肉质较硬的鱼往往汞含量会略高,例如:剑鱼,蓝鳍金枪鱼,青枪鱼、鲨鱼等。
  

  
  Fresh fish and fish fillets sold as “Previously Frozen” may not have all the characteristics of fresh fish  (e.g., bright eyes, firm flesh, red gills, flesh, or bloodlines), however, they should still smell fresh and mild, not fishy, sour, or rancid.
  
  经过解冻的鲜鱼或鱼片可能并不符合鲜鱼的所有特征(例如眼睛明亮、鱼肉紧实、红色鳃、肉质好和清晰的血丝),但它们可能仍然闻着新鲜气味温和,无腥臭、酸臭味或者腐烂。
  
 
  
  Buying farm fished is safe because it is a controlled environment. "I'm a huge fan of fish farming when it's done right because it is incredibly efficient and removed pressure from wild stock species," says Gruel.
  
  购买养殖水产品是安全的,因为鱼一直处于可控的环境内。格鲁尔说道:“我是养殖水产的超级粉丝,当一切都处于正轨且运作良好,养殖水产有难以置信的出成率,并且减轻了野生物种的存量压力”格鲁尔说。
  

  
  When shopping for shellfish, throw away any clams, oysters, and mussels if their shells are cracked or broken. You can also do a “tap test.” Live clams, oysters, and mussels will close when the shell is tapped— it they don’t close when tapped, do not select them.
  
  当购买贝类时,抛弃壳已经破损的蛤蜊,牡蛎和贻贝。你也可以做个“敲击测试”。当你敲它们的壳的时候,活的蛤蜊、牡蛎和贻贝会闭合,如果它们没有闭合,建议不要购买。
  

  
  Shrimp, scallop, and lobster flesh should be clear with a pearl-like color and little or no odor.
  
  虾,扇贝(应该指肉或扇贝柱)和龙虾的肉应该有珍珠般光泽,无腥味或只有轻微腥味。
  

  
  If you want to have a fail-safe approach to safe seafood shopping, simply buy frozen seafood. Seafood beings to develop the bacteria and histamines as it thaws—if bought frozen, you don't risk that process. Just make sure to avoid packages with signs of frost or ice crystals, which may mean the fish has been stored a long time or thawed and refrozen. In addition, frozen fish should not be bendable.
  
  如果你想有一个万全之策来保证购买的水产品是安全的,最简单的方法是购买冷冻水产品。水产品在变质的时候会产生细菌和组胺。但是冷冻产品,就不会有这个风险。只要确认包装上没有霜冻或者冰晶——这意味着鱼可能储存了很长时间或者化冻过并重新冷冻。此外,鱼不应该是弯曲的。
  

  Storing Tips 储存小贴士
  
  Put seafood on ice or in the refrigerator or freezer as soon as possible after buying it.
  
  购买后请尽快加冰储存或者放入冰箱冷藏或者冷冻。



  If seafood will be used within 2 days after purchase, store it in a clean refrigerator at a temperature of 40°F or below. Use a refrigerator thermometer to check! Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.
  
  如果你购买的水产品在两天内食用,请用干净的冰箱在+4℃(40华氏摄氏度)下保存。请用温度计来确认温度!
  
  否则,用塑料袋,铝箔纸或者防潮纸紧紧包扎并储存在冷冻柜。
  


  Always wash your hands and any utensils (cutting boards, knives, dishes) with soap and hot water after handling raw seafood. This is especially important if you’ll be bouncing between prepping raw foods and those that are ready-to-eat to avoid cross-contamination.
  
  处理生的水产后,一定要用肥皂和热水洗手和任何餐具(砧板、刀具、盘子)。如果你将在准备生食和即食食品之间转换,这非常重要,以避免交叉污染。
  

  Cooking and Serving Tips 烹饪小贴士

  Most seafood should be cooked to an internal temperature of 145°F. If you don’t have a food thermometer, there are other ways to determine whether seafood is done:
  
  Fish: The flesh is clear and separates easily with a fork;
  
  Shrimp, Scallops, Crab, and Lobster: The flesh becomes firm and clear;
  
  Shrimp, Scallops, Crab, and Lobster: The flesh becomes firm and clear;
  
  大部分水产品需要加温到内部温度高于约63℃(145华氏摄氏度),如果你没有合适的温度计,这里提供一些方法来验证已经加工好:
  
  鱼:鱼肉干净且用叉子可以轻松分开。
  
  虾、扇贝、螃蟹和龙虾:肉紧实干净
  
  蛤蜊、贻贝和牡蛎:烹饪过程中会开口-壳没张开的可以扔掉了
  

  
  Uncooked spoiled seafood can have sour, rancid, fishy, or ammonia odors that may become more evident after cooking. If you smell anything off in your raw or cooked seafood, do not eat it. If you smell either a fleeting or persistent ammonia odor in cooked seafood, do not eat it.
  
  未煮过的变质海鲜可能有酸味、腐臭、鱼腥味或氨水味,这些味道在烹饪后可能会变得更加明显。如果你的生海鲜或熟海鲜有异味,不要吃。如果你在煮熟的海鲜中闻到短暂的或持续的氨水味,不要吃。
  

  
  “Cooking seafood 'low and slow-style' is always better for safety, because you can ensure it is cooked all the way through without worrying about it being overcooked,” says Gruel. “People have a fear of overcooking, so if you do low and slow then it won't dry out.” Also, use fresh herbs, olive oils and citrus to spruce it up!
  
  “用小火缓慢烹饪是做水产品的不二法门。你可以保证做熟且不用担心过度烹饪”格鲁尔说,“人们总担心过度烹饪,如果你用小火慢慢加工,就不需要担心。”(本文转自【GAA】。如有版权问题,敬请联系wx@fishfirst.cn
  


  【关键字】:水产品  挑选  烹饪  储藏  水产养殖
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