Name: Rosacay, Princess Jhea B.

Date: March 20, 2022

Grade & Section:10- Mayon ] Teacher: Sir. Jay-r Historillio

LAS 6
Activity: My Family Practices in Storing Sea Food

1. Tilapia
Before refrigerating a fish, wash it in cold water and dry it with a clean cloth or paper
towels. Then wrap the clean fish in waxed paper, plastic wrap or aluminum foil, and
store it on ice or in the refrigerator. You can usually store a fish in the refrigerator for
up to two days. Large fish or large pieces of fish will keep longer than small pieces.
Lean fish (panfish and walleye) store better than fatty fish.

2. Bangus
A clean working environment is essential in the prevention of contamination when
working with fish. Be sure to wash hands thoroughly before and after handling raw
fish. The work area, cutting boards, and utensils must be thoroughly cleaned with hot
soapy water after being exposed and should not be used for other foods until properly
cleaned. This will prevent cross contamination of bacteria from the fish to other
foods.
When working with other foods at the same time as preparing and cooking fish, be
sure to use different utensils for each food. Do not use the same platter for cooked fish
as was used for the raw meat, unless it has been properly washed and dried before
using. If any preparation of the fish is done on a cutting board, it should be thoroughly
scrubbed with hot soapy water after each use and periodically cleaned with a bleach
solution consisting of 1 tablespoon of bleach per gallon of water.

3. Pusit

Finding fresh squid that has not been previously frozen may be difficult if you
aren't at or near a seaport where it is harvested. When you may see fresh, never-
frozen squid in local markets. You are more likely to find thawed, previously-
frozen whole squid at a market such as Whole Foods, a fish market, or a specialty
grocery.
 Buying squid whole allows you to clean it yourself and harvest the squid ink to
use in recipes. If you buy cleaned squid, it will already have the skin, ink, entrails,
cuttlebone, and beak removed.

If you want to cook your food quickly, choose smaller squid with clear eyes and
moist flesh. Smaller squid is more tender than the larger ones. The aroma of the
seafood should be clean like the ocean with no strong, fishy smell. For previously-
frozen squid, avoid it if there are too many ice crystals or other signs of freezer
burn; if it wasn't frozen properly, it might have a reddish tinge

4. Shrimp

Fresh, uncooked shrimp is perishable and should be used within two days of
purchase. Be sure to follow these storage guidelines.

 Rinse the shrimp thoroughly under cold, running water. Pat dry with paper
towels.
 Loosely cover shrimp with waxed paper. This lets air circulate around the
shrimp.
 Store shrimp in the coolest part of the refrigerator, preferably on a bed of
ice.
 Shrimp can be frozen, but thawing them makes them lose some of their
texture