One of the safest and healthiest foods that are found in restaurants are sea foods. Once the food is bought from the market, or brought into the restaurant by a supplier, the simplest way to keep it fresh is to ensure that it remains cold. The most common of seafood freeze at temperatures of around 27 degrees Fahrenheit.
Knowing this means that restaurants get a good shelf life by maintaining this temperature in the area's seafood is stored, and prepared for cooking. At times, maintaining the temperature at around the freezing point also preserves the seafood without having to freeze it.
To allow the refrigerator to be used for holding other products like eggs and milk, restaurant regulates the temperature to stand at 40 degrees Fahrenheit. This leaves the bottom of the refrigerator very cold and the seafood is stored there. The upper levels of the fridge are used to house other items that do not need any freezing. The seafood is not mixed with other products in the bottom section of the refrigerator as it gets contaminated easily. For more information about the seafood, you can also visit http://www.theflatirongrill.com/.
Maintaining the freshness of the seafood is dependent on the quality of products bought. Some of the things that restaurants look for in selecting seafood suppliers are:
Icing and Storage – Restaurants go for well iced and refrigerated supply points as this means they will have the benefit of storing the seafood in their stores for about three days before cooking and consumption.
The reputation of Supplier – to ensure the best of sea products, restaurants always check the 'sell by date'. The condition-frozen seafood should be solid, having a very mild odor and no ice crystals.