For those of us who love fish, we know how important it is for it to be fresh and cared for when it arrives on our plate. In fact, many people who don't like fish feel that way because of a bad experience with a dish that was either stored improperly or prepared incorrectly. Now, with fish becoming more and more popular among Americans each year, knowing exactly how to handle raw fish is a necessity in the restaurant world.
It's one of the reasons why . Beyond just understanding how to keep the fish fresh for as long as possible, you also must know precisely how long even the best-kept piece of raw fish can last in your kitchen. Luckily, we here at The Takeout asked Jason Pfeifer, culinary director over at City Harvest (which will be hosting its signature fall tasting event on October 29), what the best protocol for keeping raw fish fresh in a restaurant setting was.
In his answer, he informed us that cold conditions are key when it comes to keeping a fish as fresh as possible. And believe us, . Keep raw fish fresh using cold temperatures Before fish enter the stage in which they get cooked or prepared to be served to the customer, restaurants must know how to store the fish itself and for how long.
Starting with the temperature, fish has a pretty hard upper limit when it's awaiting its time to shine. "Fish should all be stored below 38 degrees," Pfeifer warned, and other experts agree. The USDA says roughly 40 degrees is the absolute maximum temperature at which fish and cra.
