| PREPARATION
METHODS (2 of 9) |
Hospitality
and Catering |
|
 |
| Fish
is washed as whole fresh fish after
it has been gutted and trimmed
(or as fillets when removed off
the bone). |
 |
| Washing
fish in plenty of fresh cold water
keeps the fish clean and removes
any traces of slime, scale or debris
created by the gutting and filleting/trimming
stages in the preparation. |
| Wash
your hands as often as is necessary
when handling fish or fish products. |
|
 |
|
| If
fresh fish is not to be used that
day it should not be washed but
stored on crushed ice or wrapped
and kept in a fish box compartment
of a fish fridge. |
|
