Because seafood is not easy to store, it is easy to breed bacteria, so it is necessary to delay their life metabolism process as much as possible through refrigeration to maintain their freshness so that seafood can be stored for a longer time. Generally, seafood can be stored in the freezer for a long time, but cooked fish food should not be stored in the freezer for too long, which will affect the taste. At the same time, it must be sealed before being placed in the freezer, otherwise, the freezer will be full of peculiar smells.
Because seafood will die soon after going out to the sea, if it is not cold, it will quickly go bad and smelly. At the same time, the nutrition of the seafood will also lose a lot, making the seafood stale, so in order to preserve the sea well. Frozen products are a good way to store products, and it is best to ship frozen seafood, which is well preserved in terms of freshness and nutrition.
Many people don't know the best storage temperature for seafood and think that putting it in the freezer can prevent seafood from spoiling. In fact, frozen storage (-18℃) is an ideal way to keep seafood fresh. Under this frozen storage condition, the growth and reproduction of microorganisms on seafood and the enzyme activity in seafood can be partially inhibited, and the nutrition of seafood is preserved at this temperature. The loss is relatively small. The minimum guaranteed temperature of domestic refrigerators stipulated by the state is minus 18℃. Many citizens just put seafood in the freezer without paying attention to the freezing temperature. This also causes seafood to be put in the freezer, but it is not the best. When stored in the state, the possibility of seafood spoilage increases significantly.
When handling and storing seafood, separate raw foods from cooked foods. Special equipment and utensils, such as knives and cutting boards, are required for handling raw food. Use utensils to store food and avoid contact between raw and cooked food. Processing and cooking should be done thoroughly. After eating cold aquatic products, they should be cleaned and blanched in boiling water for a few minutes to kill Vibrio parahaemolyticus and parasites. If you have unprocessed aquatic products, please store them in the freezer and keep them below -18°C. If you have uneaten (cooked) aquatic products, please store them in the refrigerator and keep them at 4°C. Before eating again, be sure to heat it up sufficiently (the core temperature must be above 70°C).
Note: When seafood is stored in a home freezer, refrigeration at 4°C cannot exceed 2 days, refrigeration at 0°C cannot exceed 5 days, and frozen storage at -18°C does not exceed two months.