Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

It’s better to keep fresh fish in the fridge rather than on ice.

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: