Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, January 29, 1992 TAG: 9201280291
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: TONI BURKS FOOD EDITOR
DATELINE: LENGTH: Long
THE FACTS ABOUT FISH
FISH and seafood dishes are good tasting and important elements in a healthful lifestyle, but are they safe?Recent articles in Consumer Reports magazine and subsequent news reports about bacterial contamination and improper handling of fish and seafood purchased in supermarkets and seafood markets are alarming and raise a lot of questions about quality and safety.
Analyses by the Food and Drug Administration and the Centers for Disease Control show fish products to be safe, according to the National Fisheries Institute, a trade association that represents the seafood industry. But, the institute suggests that consumers must also assume some responsibility in assuring that the fish products they buy are wholesome.
These are the institute's general guidelines for choosing, storing and preparing fish and seafood.
Purchasing:
In whole fish, look for eyes that bulge a little and are clear, a good indication that the fish is fresh. Some fish, though, such as the walleye pike, have naturally cloudy eyes.
Look for firm flesh. Press the fish with your fingers; if it leaves an indentation, it is not of the highest quality, even though it still may be OK to eat. Look for shiny flesh. Dullness may mean that the fish is old. The flesh of fish fillets that have been previously frozen may not be as shiny due to the freezing process but are good to eat.
Check for any darkening around the edges of the fish or brown or yellowish discoloration, especially if these areas appear dry or mushy.
If you're still uncertain about how fresh the fish is, ask to have it rinsed under cold water and then smell it. Fresh fish will not have a fishy or ammonia odor.
Many shellfish are purchased live. The shells of hard clams, mussels and oysters should be closed, or they will close when their shells are tapped. Necks of steamer clams should twitch when their shells are tapped. Crabs should move when touched. A lobster will curl its tail under its body when picked up.
When buying frozen fish, keep these guidelines in mind:
Whole fish should be free of ice crystals, with no discoloration. Fillets or steaks should be solidly frozen in the package.
There should be no evidence of drying out, such as white spots, dark spots, discoloration or fading of red or pink flesh.
There should be no signs of frost or ice particles inside the package. If ice crystals are present, the fish has either been stored for a long period or thawed and refrozen. There should be no liquid - frozen or thawed - in evidence in the package.
Make sure there are no open, torn or crushed edges on the package.
Avoid packages that are above the frost line in a store's display freezer.
Storing:
Keep seafood cold and keep it moving. After shopping, get seafood home and into the refrigerator as soon as possible. If you anticipate a delay, have your purchase packed with ice to keep it cold.
Store fresh, pasteurized or smoked seafood products in the refrigerator at 32-38 degrees. The best place is usually under the freezer compartment or in the meat-keeper drawer. If you aren't planning to use fish or seafood in a day or two, freeze it. Keep products rigidly frozen at 0 degrees and use within one to six months.
Refrigerate live shellfish properly. Live molluscan shellfish - clams, oysters, mussels - should be refrigerated in containers covered with clean, damp cloths, not with airtight lids. Shells of live clams, mussels and oysters may gape naturally but will close tightly when tapped, indicating they are alive. If not, discard them. Cook fresh shellfish within one to five days.
After cooking, transfer seafood to shallow moisture-proof containers. Leftovers should be refrigerated or frozen immediately. (It is generally recommended that all foods be refrigerated within two hours after cooking.)
Handling:
Do not thaw frozen seafood at room temperature. Room temperature promotes the growth of bacteria on the outside of the product even while the product remains frozen inside. Thaw in the refrigerator or defrost in the microwave oven. Allow one to two hours per pound of seafood if thawing in the refrigerator. When pressed for time, defrost fish in its original package under cold running water or place the package in a plastic bag and immerse in a pan of cold water.
Wash hands thoroughly with hot soapy water before and after handling raw seafood.
Bacteria lingers in towels, cloths and sponges you reuse so keep them clean. Do not reuse a dishcloth or sponge that you've used to clean up juices from fish or shellfish without washing it first. Replace sponges frequently.
Don't cross-contaminate. Bacteria present in raw products can get into other foods. After handling raw products and before continuing food preparation, wash everything you've used - dishes, knives, cutting boards and your hands - with hot, soapy water.
Don't use the same plate that held raw products for serving cooked ones. Raw juices can contaminate cooked food. For instance, when grilling outdoors, use separate plates for carrying raw and cooked seafood.
Non-porous cutting boards, such as plastic, are recommended. Wood absorbs juices from raw products.
Cooking:
Rinse seafood in cold water several seconds to remove surface bacteria.
Marinate seafood in the refrigerator, never at room temperature. Discard marinade after use. Never baste seafood during cooking with the same mixture used to marinate it.
Don't leave seafood, raw or cooked, out of the refrigerator for more than two hours, including preparation time and time on the table.
Fish is done when the flesh is opaque and begins to flake easily when tested with a fork at the thickest part. A meat thermometer is useful to accurately test doneness. Fish is ready when internal temperature reaches 145 degrees.
Now, some recipes.
\ West Indian fish amandine
3 Tbsps. soy sauce
1 Tbsp. vegetable oil
2 tsps. sugar
1/2 tsp. grated lime peel
2 tsps. lime juice
2 Tbsps. water
4 firm white fish fillets (halibut, sea bass, swordfish, orange roughy), 4 to 6 ounces each
1/4 cup sliced almonds, toasted
Combine soy sauce, oil, sugar, lime peel, juice and water. Rinse fish in cold running water; pat dry with paper towels. Place fish in large plastic food storage bag; pour in sauce. Press air out of bag; close top securely. Turn beg over several times to coat fish well. Refrigerate 45 minutes. Remove fish from marinade and place in shallow baking pan. Bake in 350-degree oven 10 minutes or until fish flakes easily with fork. Transfer fish to serving platter. Top with almonds. Serve immediately. Makes 4 servings.
\ Milano shrimp
4 ounces spinach fettucini
1/2 lb. medium shrimp, peeled and deveined
1 garlic clove, minced
1 Tbsp. olive oil
1 14 1/2-oz. can chunky stewed tomatoes
1/2 cup whipping cream
1/4 cup sliced green onions
Cook fettucini according to package directions; drain and keep warm. Saute shrimp with garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes. Blend in cream and green onions and heat through. Do not boil. Serve over pasta. Makes 3 to 4 servings.
\ Grilled trout with chili pesto
1 4-oz. jar roasted red peppers, or 2 to 3 ancho or Anaheim chilies, roasted,peeled and seeds removed
1/4 cup blanched slivered almonds, toasted
1 Tbsp. olive oil
1 garlic clove
1/4 cup orange juice
4 rainbow trout fillets, butterflied, 6 ounces each
In food processor or blender container, combine peppers, almonds, olive oil and garlic. Puree; set aside. Rinse trout in cold running water. Pat dry with paper towel. Brush trout with orange juice. Place flesh side down on oiled grate over medium-hot heat. Grill 2 minutes; turn and grill 2 minutes more or until flesh of trout turns opaque. Serve immediately with a dollop of the chili pesto on top of each fillet. Makes 4 servings.
\ Poached whitefish with cumin-scented sauce
1 1/2 lbs. fillets from any white-fleshed fish
2 Tbsps. vegetable oil
1 Tbsp. cumin
1/8 tsp. ground cloves
1/8 tsp. allspice
1/4 tsp. cinnamon
1 bay leaf
1 large onion, chopped
1 sweet red pepper, coarsely chopped
1 green pepper, coarsely chopped
3 Tbsps. sherry vinegar (cider, white wine or balsamic vinegar may be substituted)
1/2 cup fish stock, white wine or water
Salt and pepper to taste
1 Tbsp. chopped cilantro
Rinse fillets in under cold running water; pat dry with paper towel. Mix oil, cumin, cloves, allspice, cinnamon and bay leaf in large but shallow microwave-safe baking dish. Cover and cook on high (100 percent power) for about 1 minute, or until hot and fragrant. Stir in onions and peppers. Return to oven and cook on high until vegetables are softened, 3 to 5 minutes. Add vinegar, stock, salt and pepper to taste; stir well. Cook on high until mixture begins to bubble, 3 to 5 minutes. Arrange fish on top of mixture. Cover and return to microwave. Cook on high until thickest part of fish is barely opaque, about 3 minutes. Let stand 1 to 2 minutes. garnish with cilantro. Makes 4 servings.