Fish & Seafood

Boning Fish: A great way to remove bones from a fish fillet is with a pair of needle-nosed pliers.

Fish: Fish should be stored in very cold temperatures, because fish live in cold waters, they decay at colder temperatures than other meats. Fish should be wrapped and stored in a drain pan with ice and a drip pan underneath.

Mollusks: Shells of mollusks such as oysters, clams and mussels, need to be closed before using. If they are open, tap them or run a little cold water over them. If they do not close, they are dead and should not be consumed.