Discuss the precautions a cook should take to ensure that raw fish is safe to eat.?
When selecting fresh fish: Look for firm, shiny flesh that bounces back when touched. If the head is on, the fish’s eyes should be clear and bulge a little. The gills should be bright pink or red with no slime. The fish should smell like a fresh ocean breeze—not “fishy.” Scales should be shiny and cling tightly to the skin. Steaks and fillets should be moist with no discoloration. Buy fresh fish/seafood only from reputable dealers who keep their products refrigerated or properly iced. Buy fresh fish/seafood at the end of your shopping trip so it will not get too warm while finishing your shopping. Go directly home and refrigerate or freeze your fish/seafood immediately. If your trip is longer than 30 minutes, place your seafood in a cooler with ice. Store fresh fish in its original wrapper. Avoid crowding in the refrigerator; allow air to circulate freely around the package. If not cooking within 1 to 2 days, wrap seafood tightly in moisture-proof freezer paper or foil to protect it fr
