Guidelines for Buying and Storing (Junior Cert Home Economics): Revision Notes

Guidelines for Buying and Storing

How Fish is Sold

Fish is sold in different forms to suit various cooking methods:

• Whole: Includes small fish and shellfish sold as they are.
• Cutlets and Steaks: Large round fish can be cut into:
  • Cutlets: Slices from the head end.
  • Steaks: Slices from the tail end.
• Fillet: Flat or round fish with the bones removed.

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Safe and Hygienic Practices for Buying Fish

Buying Fresh Fish

• Shop Clean: Buy from a hygienic shop.
• Check Freshness:
  • Gills should be bright red or pink.
  • Scales should be moist and unbroken.
  • Eyes should be bulging, not sunken.
  • Smell should be fresh, not fishy.
• Shellfish: Should have tightly closed shells.

Buying Frozen Fish

• Frozen Solid: Ensure fish is fully frozen and stored below the load line.
• Check Packaging: Packaging should be intact to maintain freshness.

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Safe and Hygienic Practices for Storing Fish

Storing Fresh Fish

• Preparation: If bought loose, remove from packaging, rinse under cold water, place in a container to catch juices, and store on the bottom fridge shelf.
• Storage in Original Packaging: For packaged fish, keep it in its original packaging on the bottom shelf.
• Use Quickly: Fresh fish should be used within 24 hours.
• Avoid Strong Odours: Store fish away from foods that can absorb strong odours, like butter or milk.
• Freezing: If freezing, do it on the day of purchase.

Storing Frozen Fish

• Freezer Storage: Place frozen fish in the freezer immediately after purchase. Do not refreeze once thawed.
• Follow Instructions: Check packaging for use-by date and instructions on thawing and cooking.