Kitchen Myths

We all know that fish must be kept cold at all times before it is cooked or it will deteriorate quickly. Some people think the fridge is the best place for this, but in fact it’s better to keep the fish on ice. Why? Ice melts at 32 degrees, so a pile of crushed ice that is slowly melting is at that temperature. In contrast, a fridge is typically kept at 35 to 40 degrees. This may seem like a minor difference, but with high quality fresh fish – which is always pretty expensive – it can make a difference. The fish must never directly contact the ice, so in a plastic bag and covered with ice is best. The same goes for other seafood such as shrimp and scallops.