The things required to know when processing of sea products

1. After buying seafood such as shrimp, squid, if not yet processed immediately, store in the coldest place in the refrigerator. You can hold them 1-2 days. Private types of snails, clams, clam, should not give in to the nylon bags, fastened his mouth because they also need to be breathing. At best, should keep this seafood in a clean cloth bag, sprinkle with water up to the moisture, do not need to keep in the fridge.

Before processing, should remove the dead, washed clean tap water under the seafood to ensure hygiene.

Should not the seafood defrost by soaking in warm water or to go outside the normal temperature.

2. When thawed, so to cool overnight in the seafood. If needed, you can quickly place them under cold water or in the microwave. Should not the seafood defrost by soaking in warm water or to go outside the normal temperature to avoid infections. Frozen seafood needs long time to defrost, so new warrant flavor and nutrition.

3. Cleaning: when cleaning seafood shellfish shrimp, clam types ... you get blisters from the water about 7 cm. Remember to cover tightly and reduce fire.

When the water boils, you turn off the fire, do not open the lid to keep seafood cooked by the heat for about 4-8 minutes or still on the fire to add 3-5 minutes after the open mouth seafood. Don't be cleaning too long, seafood will become dry, hard, can take the sweetness of the dish.

4. Bake Oven: after marinated in spices or sauce sprinkle soy source up seafood, you pack them with paper Bake and temperature 200-230 degrees C.

5. Grill Pans: when using the Grill Pan, you remember to set the flame for about 5-10 cm.

6. Grill the fire: Should a basting oil on the blisters before lined up seafood. Coal grill to red or fire real high. When baking, you become both hands and attention basting oils up seafood.

7. Fish are marinated, awaiting processing: don't let the fish outside that let to the refrigerator. When processing, if Thai fish about 2-2.5 cm thick, often having to cook for 10 minutes, you should come personally to the middle of the cooking time to ensure maturity. If the fish slices thinner, you do not need to go to avoid the fish being crushed.

8. Cook the fish in the microwave: When the sauce or grilled fish by the silver paper, average need 15 minutes to fully cooked food. When the flesh becomes opaque, fish scales in the abdominal part easy peeling is the fish have nine.

9. Not to be confused with seafood raw and cooked: This helps to prevent bacteria from entering living seafood cooked food. You will avoid the risk of food poisoning. Besides, the fishy smell of live seafood will lose the taste of cooked dishes.

10. Try not to eat shrimp heads, fish heads.

Heavy metal element easy to accumulate in seafood joint, so try not to eat shrimp heads, fish heads.=