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Marinades.Marinate seafood in the refrigerator in a glass or plastic container; avoid metal. Prevent cross-contaminating other foods by cleansing all utensils, bowls, or surface areas the marinate is available in contact with after it has been incorporated with raw fish and shellfish. Don't conserve sauces that have actually been incorporated with raw fish and shellfish unless they are instantly prepared in a sauce. Bring the marinate to a rolling boil prior to adding various other active ingredients. Shop live shellfish, such as oysters and mussels in the shell, in a superficial meal covered with moist towels or moistened paper towels. Never ever put live shellfish in water or in an impermeable container. http://shtory.fedorov.net.ua/index.php?option=com_k2&view=itemlist&task=user&id=21174 |
