To really enjoy the delicious flavor and versatility of seafood, we first have to make sure that we handle and prepare it in a safe manner, putting the health and safety of all who will enjoy it first. As seafood is a perishable delicacy, it must be stored and handled in a way that preserves its freshness.
Storage
To store seafood properly, you should first consider its type. Finfish like salmon and shellfish like crab require different atmospheres in which to remain healthy for consumption.
- Finfish must be stored in the refrigerator and served one to two days after purchase. Otherwise, it should be frozen in an airtight container until ready to thaw and prepare.
- Shellfish should also be refrigerated after purchase but covered with a moist paper towel. With mussels and clams, you have about two to three days for same consumption and 7 to 10 days for oysters. Lobsters and crabs should be prepared and served the day they are purchased.
Handling
One of the biggest dangers when preparing seafood is cross-contamination, which can lead to the spreading of bacteria and make you sick. Make sure that all your surfaces and utensils are clean and ready for use. Keep raw and cooked seafood separate from each other while you’re cooking and ensure that drippings from raw seafood do not come in contact with food that has already been cooked. The same goes for your serving plates and utensils; keep raw and cooked seafood on their own plates to eliminate any chances of cross-contamination.
Preparation
The necessary internal temperature that seafood should be cooked to is 145 degrees Fahrenheit and when the flesh becomes opaque and flaky. Use your food thermometer to check the temperature in the thickest part of the fish to make sure that it’s cooked all the way through and ready to be served.
YOUR SEAFOOD DESTINATION THIS SUMMER
Costas Inn has been a Baltimore tradition since 1971. You may recognize our restaurant, which was recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today, as well as #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our 9 appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for anytime eating. We also provide some of the best seafood catering in the Baltimore area! You can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Google+, Pinterest, and YouTube!