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How can we ensure that the seafood or shellfish that we intake still has its nutrients and not overcooked?​

Sagot :

Misscheskaidn

Proper handling and properly cooked seafood

Cooking Seafood Correctly and Proper Handling

Cook seafood to internal temperature of 145°F for 15 seconds, or until the flesh is opaque and flaky, to avoid foodborne disease. Check the internal temperature of the thickest section using a food thermometer to ensure that it is thoroughly cooked without overcooking. Scallops and shrimp will become firm and opaque when thoroughly cooked. Clams, mussels, and oysters will become plump and opaque, and their shells will open. The shells of lobsters and crabs will turn bright red, with pearly-opaque meat. Visit the websites listed below for precise tips on cooking conditions for various fish species. and also to minimize cross-contamination, all foods, including seafood, must be handled and processed in a clean environment. Remember to keep your hands, prep area, and the utensils clean at all times. Never allow raw seafood to come into touch with cooked or ready-to-eat items (e.g. salads, fruit, smoked fish). Make sure that the juices is from raw seafood do not spill onto food that had already been cooked or food that will not be cooked in your refrigerator, whether you are keeping fresh fish or thawing frozen fish.

What nutrients can we get in eating Fish and Shellfish?

brainly.ph/question/22749011

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