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Let's start with fish.

We start off with a plastic draining tray,placed inside a plastic gastronorm container,place the fish inside on top

of the draining tray,crushed ice on the top,then cover with plastic film,write the date,the fish and what section.

Place in a fish fridge at 1-2 degrees celsius.

To store meat is very similar-We still use a draining tray,also a plastic gastronorm-no ice!!!! We wrap with plastic film and we write the date,the type of meat,and the section

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When buying meat we look for different things that show us

how fresh it is.

1)Point of Origin-where is the meat from? Traceability we call it.

2)Colour-Lean meat,such as beef,has a rich bright red colour with small

flecks of fat(marbling) and creamy white fat across the top.

3) The fat should be firm,brittle in texture,creamy white in texture

and odourless.Yellow fat means its old.

4) check use by dates.

5)Texture-Look at the grain of the meat(muscle fibres) Look for tight

fibres,not broken or lose.

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Creamy white fat and bright red meat,with spots of fat called marbling.

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Fresh fish look like these two Sea basses.

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Fresh fish look like these two Sea basses.

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Clear eyes,shiny skin.

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Knowing how to choose fresh fish  is a vital skill, Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.Whole Fish, 1)Look for bright, clear eyes. The eyes are the window to a truly fresh fish. 2) Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? 3)Smell it. A fresh fish should smell like the sea. 4)Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded grey or brown.Fish Fillets Look for vibrant flesh. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.Smell it. The smell test is especially important with fillets. They should have no pungent aromas.Is there liquid on the flesh? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot,5)Touch-press the meat with your finger. It should be resilient enough so your indentation disappears. 

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Knowing how to choose fresh fish  is a vital skill, Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is. But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish.Whole Fish, 1)Look for bright, clear eyes. The eyes are the window to a truly fresh fish. 2) Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? 3)Smell it. A fresh fish should smell like the sea. 4)Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded grey or brown.Fish Fillets Look for vibrant flesh. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.Smell it. The smell test is especially important with fillets. They should have no pungent aromas.Is there liquid on the flesh? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot,5)Touch-press the meat with your finger. It should be resilient enough so your indentation disappears. 

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Hi everyone!!! Today we are going to learn about Meat and Fish qualities.

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Hi everyone!!! Today we are going to learn about Meat and Fish qualities.

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As customers we look for certain aspects of quality when buying Fish and Meat.

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BBA S1 October.Meat and Fish Class.

27-11-2014.Thursday.