If storing a small quantity of fish the amount of salt and ice can be reduced proportionately. Because the water in fish contains many dissolved substances, it does not uniformly freeze at the freezing point of pure water. If using a bag, be sure to press out excess air from the bag. Bring a cooler along to store the fish in while traveling home or pack the fish in ice. Low-temperature storage of seafood. Freezing Cooked Fish Leftovers: If you have cooked fish leftovers that are not going to be eaten within 2 or 3 days, you can freeze them for extended storage. To maintain the quality of the fish, it needs to be kept at a temperature under 40°F. Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back. Plant breeding continues to provide fresh produce industries with new varieties that may have different characteristics for temperature and shelf life management. Storage at -27°C or lower maintains quality for 1-2 years. How soon it was cleaned and if it was cleaned properly. Select a container that would hold only enough for one meal. Use within 1-2 days of purchase or defrosting. After cleaning, ice the fish down or keep cold (under 40°F) until you are ready to prepare it. Time temperature abuse is the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit. Top Deep-frying, also known as deep-fat frying, is a popular cooking method used for fish. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This is achieved by refrigeration where the temperature is dropped to about 0 °C, or freezing where the temperature is dropped below -18 °C. They are generally stored at 13°C or above, although some may be stored safely as low as 5°C if cooled soon after harvest. It is always best to freeze and store frozen food in a freezer unit, rather than a refrigerator freezer. Author: Ed Treacy Created Date: 07/29/2016 12:36:04 Title: Optimal Fresh Produce Storage Temperatures. When cooking and serving fish, the meat must be handled properly to prevent contamination. Fresh meat Fresh poultry Fresh fish Live shellfish Eggs Dairy Ice cream and frozen yogurt ROP food (MAP, vacuum packed, and sous vide) Canned and dry food Reproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. NEVER thaw fish at room temperature. As you probably know, water can take a long time to warm up or cool down compared to the air. Fresh frozen fish. The minimum water temperature for guppies is 72 °F (22 °C).For a short period of time, 1-2 days, guppies can withstand water temperatures as low as 65°F (18 °C), but the chances of developing diseases are very high.Offering your guppies a stable water temperature is the best way to keep your fish healthy. Wrap as tightly as possible. This doubles the storage time to two days – ideal for fish lovers! Remove from store wrapping. Cooked fish can be stored in the freezer for up to one month. There is scope to control storage life through postharvest management of the two most important determinants of storage life and quality — respiration and transpiration. You cannot see the harmful bacteria on the fish so you must handle it as if it is present. If any preparation of the fish is done on a cutting board, it should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water. Refrigerate fresh fruits and vegetables that need refrigeration when you get home. Try to spread them out in the freezer so they will freeze quicker. Today there is considerable concern regarding the PCB and mercury levels of the water in which the fish live, thus raising the PCB and mercury levels found in the meat of the fish. A fish’s eyes should be clear and shiny. Super-Chilling fish is a good method of storing fish that needs to be transported a distance when freezing capabilities are not available. When working with other foods at the same time as preparing and cooking fish, be sure to use different utensils for each food. If your fishmonger has a good offer, or if you are a fanatic fisherman, you sometimes want to store large amounts of fish. Essential Tropical Fish Temperature Chart for Your Aquarium. The freezer units will maintain a temperature of 0°F or below, which will allow food to be stored for longer periods of time. Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish. Add another layer of the ice mixture on top of the fish. For ease in handling and to prevent splashing of the oil when the fish is placed in the hot oil, it is best to use small pieces of fish. The safest manner in which to check for doneness is to check the internal temperature with a meat thermometer in several locations. Refrigerated, reduced oxygen packaged smoked and smoke-flavored fish: For cold-smoked fish, the smoker temperature must not exceed 90°F (32.2°C). As speed to market is essential, the healthcare industry is increasingly relying on air cargo. With normal freezing practice in the UK, this latter requirement is defined by stating that the warmest part of the fish is reduced to -20°C at the completion of freezing. The FDA advises that young children, pregnant women, women of childbearing age who may become pregnant, and nursing mothers should not consume fish that are known to have high levels of mercury. See table for specific data on different fresh herbs. Guppy Fish Minimum Water Temperature. Fresh fish can be stored at 40°F or less for 2 to 3 days but if it is not going to be used within that time, it should be frozen to prevent it from perishing. Do not allow cooked fish to sit at room temperature for more than 2 hours. Fish should be frozen in a freezer at 0°F or less. Freezing Fresh Fish. Refrigerating | Freezing | Super-Chilling | Freezing Tips. Any cooking oil can be used for deep-frying provided it does not smoke or burn at temperatures that may reach as high as 375°F. The storage life of fresh fruit and vegetables varies with type, variety and pre-harvest conditions. Storage Temperature: -20 degree C to 4 degree C Fish O Fish Anna Nagar, Chennai No. If your fishmonger has a good offer, or if you are a fanatic fisherman, you sometimes want to store large amounts of fish. The correct temperature can be determined with the use of a candy thermometer. Expected shelf-life is 3 weeks at 0°C (32°F) and 2 weeks at 5°C (41°F). Freezing Fresh Fish. The method you select may depend on if you are freezing whole fish, large cuts, steaks or fillets. Abiding by cold storage temperatures is essential to ensure maximum freshness and prevent bacterial spread. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. ADVERTISEMENTS: In this article we will discuss about the two types of low temperature storage, i.e, chilling and freezing technique for preservation of food. Foods may become time-temperature abused in three ways: Foods are not held or stored at food safe temperatures The amount of time that market fresh fish can be refrigerated will depend on: If it was stored properly after it was caught, before it got to the market. What’s the Temperature? There are several methods that can be used for freezing fish. Be sure to wash hands thoroughly before and after handling raw fish. Oven Temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. If leftovers are not going to be used within this time, they can be frozen and stored for up to one month. Fresh caught fish should be gutted and cleaned as soon as possible and then stored at the proper temperature until ready to cook. Freezing is the best option. 1 ea. Because of the large quantity of hot oil that is used for deep-frying fish, there are some safety concerns that must be considered when using this cooking method. 3. Foods that naturally contain little water, an unbalanced nutritional composition, or possess antibiotic compounds or protective layers last longer. Line a plate or pan with a double layer of paper towels and place the fish on the towels. 4 STANDARD 4.2.1 FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE SEAFOOD AUSTRALIA GUIDE TO STANDARD 4.2.1 SECOND EDITION, APRIL 2006 11 Seafood tracing 12 Skills and knowledge Recommended ventilation conditions: circulating air, 6 circulations/hour without supply of fresh air in order to ensure uniform cooling of … When placing in the freezer, do not stack a lot of packages together in one area. I had give her a 30 min bath in Methylene Blue (I have no quarantine aquarium). Freezing in a block of ice protects the fish from being exposed to any air because the air cannot penetrate through the ice. The key to preserving freshness is controlling the temperature – fresh fish needs to be chilled on ice from the moment it's caught until it's ready to be stored. For example, a product with a storage life of 8 months at -18°C will have a storage life of 4 months at -13°C. Fish should smell fresh and mild, not fishy, sour, or ammonia-like. Replenish ice mixture if necessary. check the temperature in your refrigerator is close to +4°C. Experts disagree about the need for a constant temperature that never wavers at all. most fresh fish products. You can freeze pieces of fish for up to three months at minus 18C or less (check the temperature of your freezer) - just place in freezer storage bags, push out … PURPOSE: To provide a method for storing a fresh fish at a low temperature, capable of cooling the fresh fish with a conventional freezer, etc., storing the fresh fish at the temperature lower than 0 deg.C without freezing the fresh fish, preventing the multiplication of fungi and bacteria and the deterioration in the qualities of the fresh fish, such as putrefaction. DO NOT REFREEZE FISH THAT HAS BEEN THAWED. The fish should also be free of moisture to minimize splattering when the fish is immersed into the hot oil. If fish is whole, wash and pat dry. This article was very informative. It is important to keep fish as close to 0°C as possible before consumption. The limited shelf life is a large hurdle for the export of fresh fish products from Iceland to mainland Europe or USA. Ice crystals form because moisture has been drawn out of the fish, causing it to become freezer burned. Do not package more that one pound in each bag. If the temperature is decreased, the metabolic activity in the fish from microbial or autolytic processes can be reduced or stopped. If fish is stored in a refrigerator freezer, it should be used within one to two months. However the maximum storage temperature for seafood, fish and aquatic products should not be higher than -18℃. When we go fishing and bring home fresh fish I always wonder what the best way to store it is and for how long can I store it. 120º Cooked freshwater fish (to kill parasites) 180º Water temperature for poaching fish 375º Temperature for pan frying fish 450º Best temperature for broiling fish. Be sure all wrapped packages are sealed tightly and any fish frozen in ice is completely covered with ice to prevent ice crystals from forming on the fish. Do not use the same platter for cooked fish as was used for the raw meat, unless it has been properly washed and dried before using. What’s more important is maintaining a relatively consistent temperature, as a quick changes can shock your fish and even cause death. Here are a few guidelines for storing your fish in the refrigerator so it’s as fresh as possible when you want to use it. The storage life of fishery products carried at -18°C ranges from 3 to 12 months. For extra protection place the store bought package in a freezer bag before placing in the freezer. In general, storage life is halved for each 5°C rise in storage temperature. Here are few hints for home storage of fish. If there was any damage done to its skin. Fresh Hams: 145° - 155°F: Whole Leg or Half Leg: 145° - 155°F: Smoked Whole or Half Ham: 145°F: Smoked and Fully Cooked Ham: 130° - 140°F: Chops and Steaks - 1 inch or thicker: 145°F: Note: If the proper temperature is not reached the meat should be returned to the heat source for further cooking. A refrigerator freezer will generally only maintain a temperature of 10°F to 25°F and is opened more often, which causes fluctuation in temperature. The influence of raw material quality, cooling methods, processing, packaging and storage conditions on freshness and shelf life extension is discussed. Fresh fruit need low temperature and high relative humidity to reduce the respiration and slow down the metabolic processes. Meat in-transit from the place of purchase, or left to thaw at room temperature, invites the growth of spoilage organisms. This includes all pre-cut and ready-to-eat produce. 1. Converting Fahrenheit Degrees to Celsius/Centigrade Degrees. Never leave the fish at room temperature for more than two hours. When cooking the fish, be sure it is cooked until it reaches an internal temperature of 145°F. Whether or not the fish was stored properly on ice at the market. Chennai, Tamil Nadu When cleaning the fish, be careful not to contaminate the meat when removing the stomach and intestine contents. Remove excess air and seal. Cool water fish do better in temperatures below that, usually between 60° and 75°F (15-24°C), but some of them enjoy water well below 70°F, which is not suitable for any tropical fish. If cooking commercial frozen fish that is to be immersed in the oil while it is still frozen, be sure that the fish is free of ice crystals. For a healthier choice, oil low in saturated fat is best to use because the food will absorb a small quantity of oil during the cooking process. Freezing in a Block of Ice: This method works well for smaller pieces, such as steaks and fillets. 1. Temperature ; Chops, roasts: 145°F (62.8°C) Ham Temperature ; Fresh (raw) 145°F (62.8°C) Precooked (to reheat) 140°F (60°C) Egg dishes Temperature ; Egg-based entrees: 160°F (71.1°C) Custard, sauces, ice cream base: 160°F (71.1°C) Seafood Temperature ; Fin fish: Flesh should be opaque and flake easily. Freezing is the best option. The danger temperature zone is a range between 40°F and 140°F. Results: Freshly expressed human breast milk contained microbial non-pathogens of skin flora. Do not allow the fish to set in a hot vehicle for any length of time unless stored properly. A large portion of fresh fish is water. Take the following two fish for example: Fish 1: 64-72°F (18-22°C) Fish 2: 72-82°F (22-28°C) Both fish can survive at 72°F (22°C). The shelf life of fish products, therefore, is markedly extended when products are stored at low temperatures. This will allow the fish to freeze more quickly. At sea level, it should read 212°F. If not, you may have to stop occasionally to remove the cooler and allow the water to drain. Any utensils and equipment that come into contact with the hot oil must be thoroughly dried first. Men and women outside of this group should also limit the amount of fish with high levels of mercury to occasional consumption. Leftover cooked fish can be stored for up to 3 or 4 days. Wrap the fish individually in plastic wrap. Fridges and freezers should be equipped with thermometers so that you can easily check and record the temperatures inside to ensure they are working properly and keeping food out of the danger-zone. When water cools down to 0 degrees Celsius (0°C), ice begins to form and floats on top of warmer water; water at the bottom of a lake or river is typically 4°C (if it is not frozen). The temperatures it is exposed to in transporting from the store to home refrigeration. Place the fish in the container, leaving an inch or more of headspace for expansion during the freezing process. Expected shelf-life is 3 weeks at 0°C (32°F) and 2 weeks at 5°C (41°F). -18°C is the minimum required storage temperature for frozen fish. Storage Store in the coldest part of the fridge, as close to 0˚C as possible. 1) Top icing the products may be very effective keeping the temperature low and the product surface close to 100% humidity. This doubles the storage time to two days – ideal for fish lovers! Keeping your fish overnight at that temperature won’t make you ill, but it’s not good if you were planning to make ceviche or other near-raw dishes with it – you need your fish as fresh and perfect as possible. Fresh steak:store at an internal temperature of 41˚F (5˚C) or lower. Storing Fresh Fish. Once they are frozen, they can be stacked neatly on top of each other. Basil and shiso are chilling sensitive and should be stored above 10°C (50°F). Tropical and subtropical fruit and some root vegetables are chill-sensitive and may be damaged at low temperatures. Refrigerate immediatly at 1-2 degrees celsius (34-36 degrees fahrenheit) For long term storage, freeze immediately. The fish should then be further reduced in temperature so that its average temperature at the end of the freezing process is equivalent to the recommended storage temperature of -30°C. To do this, the fish must be as fresh as possible. For fillet and whole fish: cook to a minimum internal temperature of 70°C (158°F) Most harmful bacteria and parasites are destroyed when internal temperatures reach 70°C. Be sure fish is cleaned properly before storing. Place the wrapped block in a sealable freezer bag. Fresh chicken:store at an internal temperature of 41˚F (5˚C) or lower. Storing them in a cooler with plenty of ice will keep them cold you are ready to clean and store properly. Add a 4 inch layer of plain crushed ice on the bottom of the cooler. Also, take into consideration how much freezer storage room you have available. This method requires more room in the freezer for storage and is a little more work when it comes to thawing the fish. - Buy this stock photo and explore similar images at Adobe Stock Cooked Fish Leftovers: Cooked leftovers should be cooled and refrigerated as soon as possible, limiting the amount of time the fish is exposed to room temperatures. This will he… This will prevent cross contamination of bacteria from the fish to other foods. After purchasing it should be taken home and refrigerated as soon as possible. Raw fish can be stored safely in a refrigerator at 40°F or lower for 2 to 3 days. Chilling Technique: Chilled foods are those foods stored at temperatures near, but above their freezing point, typically 0-5 °C. This guide to chilling takes you through the ins and outs of storing fresh produce and explains why temperature is the key to keeping your foodstuffs safe for customers. Remove the fish from the freezer and dip each individual fish into a bowl of ice water. Wrap in wax paper and place in a tightly covered container. Fishing industry. split UPC: 843518035610 Manufacturer Part No: Brand Name: Grill Mark Product Type: Meat Thermometer Height: 4 in. On fishing vessels, the fish are refrigerated mechanically by circulating cold air or by packing the fish in boxes with ice. The limited shelf life is a large hurdle for the export of fresh fish products from Iceland to mainland Europe or USA. The Sydney Fish Market is the largest in Australia and issues guidelines for the best temperatures to store fresh and frozen seafood. Food industry. If transporting the cool in a manner that the water can drain from the cooler, leave the drain open. Proper handling of the fish is also necessary to produce a quality frozen product. Place in the freezer so that the container sits level. Live lobster:store at a temperature of 45˚F (7˚C) or lower. This is particularly true when breeding fish, treating disease, and even when selecting fish to keep together. Refrigeration units on fishing vessels. Just because two fish can live at the same temperature, doesn’t mean they should be added to the same tank. Whole fish should have firm flesh and red gills with no odor. Repeat these layers until all the fish are covered. If a meat thermometer is not available, check for doneness by using a fork to check if the fish flakes easily and to see if its appearance is opaque and not translucent and raw looking. I see this mistake made by beginners all the time. Select a container for freezing the fish in ice, such as paper milk cartons, small baking pans, loaf pans, or plastic storage containers. Guideline temperatures for storing fresh produce and expected storage life. Occasionally check the level of ice mixture. Use a different platter and cooking utensils for cooked fish than what was used for the raw fish, unless they have been properly cleaned and dried after exposure to the raw fish. Wrap the fish tightly with two layers of plastic wrap or with aluminum foil. Handling Market Fish: Fresh or frozen fish should be purchased just before leaving the market so it is exposed to unsafe temperatures for as short a time as possible. 131 0 obj
At the other extreme, dry seeds and frozen foods can be stored for years. Variables such as, the ability of a persons body to tolerate mercury, the level of mercury in the fish, how much fish is consumed, and the body weight of the person consuming the fish will all have an affect on the risks of the mercury consumption. Proper storage of ingredients and baked goods is essential to keeping food fresh and tasty and not risking foodborne illnesses. The chart below shows storage times for fish when stored in a refrigerator or freezer. Use Ice Packs. Place the individually wrapped pieces into a sealable freezer bag or wrap tightly in aluminum foil. The table below indicates optimal temperatures and moisture conditions for some common fruits and vegetables. 6 Seafood storage 7 Seafood transportation 8 Seafood packaging 9 Seafood for disposal 10 Seafood receipt. The Celsius scale (°C) is used for common temperature measurements in most of the world. This commodity area has shown a massive increase in recent years as […] If you are a fisherman, this means addressing the storage temperature as soon as you get the fish into your boat. Double Wrapping: This method works well on smaller whole fish, steaks and fillets. Raw fish can be stored in a refrigerator for 2 to 3 days. Be sure to have a thick layer of the ice mixture on top when finished. Mercury affects the development of cognitive, motor, and sensory functions in the brain. These dates will give you the most accurate indication of a food’s shelf life, however, when a packet or can is opened, the expiry date almost always changes. The undercooked fish poses a safety concerns. The International Institute of Refrigeration recommends a storage temperature of -18°C for lean fish such as cod and haddock and -24°C for fatty species such as herring and mackerel. 1. Be sure the fish is tightly wrapped so that if there are any juices from the raw fish, they will not come in contact with any other food. Fresh caught or market fresh fish should be stored at a temperature 40°F or below and cooked fish should be kept at a temperature 140°F or higher to keep it outside of the temperature zone in which bacteria, that causes food borne illness, grows quickly. Last modified by: Christina D'Allacco Company It all depends. Food should be kept frozen at -18 degrees Celsius; when thawing, it should be stored in a refrigerator that reaches no more than 5 degrees Celsius until it is ready to be prepared. The oil should not need to reach over 375°F to fry the fish. The ideal temperature for the storage of fresh meat is 28°F to 32°F. Wrap tightly again with another layer of wrap. In industrialized countries it is common practice to store fresh fish in ice (at 0°C) and the shelf life at Fresh seafood should be packed in ice, stored at −1°C to 2°C (30°C to 34°F) and used as soon as possible. See table for specific data on different fresh herbs. Wrapping individual pieces of fish in plastic wrap or foil and then placing in a freezer bag will allow you to take out only the number servings you need to prepare. Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety. Best temperature- 120 to 125 degrees Fahrenheit/ 49 to 52 degrees Celsius. 80 0 obj
The influence of raw material quality, cooling methods, processing, packaging and storage conditions on freshness and shelf life extension is discussed. The best temperature to store seafood The optimal range for storing and/or transporting fresh seafood is between -1℃ and +5℃. Place the cooked fish in shallow covered container to allow the fish to freeze more quickly. Water temperature has a big effect on what types of fish and bugs are present in a lake or river. Optimum Temperature. Thoroughly rinse the fish in cold water. Store it in a shallow covered container to allow the fish to cool to the proper temperature more quickly. This method will keep the fish chilled at a cooler temperature than if refrigerated. The safety concerns are listed below. The hot oil should not be left unattended and children and pets should NEVER be allowed near the cooking area. Storage sleeve with temperature chart. When storing in a refrigerator, be sure the temperature is 40°F or less. Fresh caught or market fresh fish should be stored at a temperature Tuna and Marlin- USDA recommended minimum temperatures- 145 degrees Fahrenheit/ 63 degrees Celsius. To do this, the fish must be as fresh as possible. Be sure the fish has been cleaned properly before freezing. Fresh fish has a short shelf life even at refrigeration temperatures. Ensuring that food is properly stored goes a long way towards maintaining a high level of food safety and keeping yourself and others safe.One of the first things to check regarding food which has been stored in the ‘use-by’ or ‘best-before’ dates printed on the packaging. Allow the water to freeze in a solid block. And I’m talking about uncleaned, whole. Properly preparing fresh fish for storage will allow it to be stored for a longer period of time and maintain its quality. Be sure all packages are marked with the content and the date it was frozen. h�b``�f``Z����,�ǀ The standard storage temperature of the refrigerated warehouse for seafoods and fish products is -24℃ with relative humidity of 95～100％. Be sure the raw fish does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit. If a milk carton was used, cover tightly with aluminum foil. 0
Basil and shiso are chilling sensitive and should be stored above 10°C (50°F). Number in Package: 1 pk Display Type: Digital Packaging Type: Boxed Material: Stainless Steel Color: Black Handle Material: Resin Length… Not for individual sale. Freeze fresh fish as soon as possible to maintain the best quality. If you are keeping it hot, it should maintain at least a 140°F temperature and if it is cold, it must be kept at or below 40°F. A fire extinguisher and heavy potholders should always be within reach. Store bought frozen fish should be left in the original package and place in the freezer as soon as possible. This will keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly. %%EOF
Temperature scales differ in two ways: the point chosen as zero degrees and the magnitudes of incremental units or degrees on the scale. Place a layer of the wrapped fish on top of the ice layer. Glossary of terms Absolute Humidity Actual weight of water vapour in a parcel of air and is expressed in grams per cubic metre. Clostridium botulinum (C. botulinum) forms toxins faster at temperatures above 3.3 degrees Celsius. This will keep your food out of the temperature danger zone between 4 °C (40 °F) to 60 °C (140 °F) where bacteria can grow quickly. It is best to cook fresh fish within two days after you bring it home. 3) Products sensitive to ethylene should not be stored together with products producing ethylene. Fresh salmon:store at an internal temperature of 41˚F (5˚C) or lower. The more mercury a person takes in its body and the longer the exposure time to the mercury, the more serious the affects can be. Place the glazed fish into an airtight freezer bag or container. Proper control of temperature and relative humidity is the key to maximising storage life and marketable quality. If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If the fish have floated to the top so they are not completely covered with ice, remove the container and add a layer of water to the top so the fish is completely covered and return to the freezer until the additional water is frozen. 1, 1st Main Road, High Court Colony, Villivakkam, Anna Nagar, Chennai - 600049, Dist. Fresh fish is expensive and is among the most perishable food we eat. The lower the storage temperature, the slower the product deteriorates. 2. The briquette frozen fish. There are several factors listed below that will have an affect on how well the fish will store. It is extremely dangerous to pour the hot oil from the cooking vessel. If the meat does become contaminated, wash it immediately with cold water. Main outcome measures: The temperature, storage duration and types of micro-organisms in freshly expressed breast milk. If stored properly, fish can be kept fresh for up to 6 or 7 days. ", "This is the first article I've been able to find about safely freezing prepared fish. SWISS °Celsius Passive For your temperature sensitive supply chain. Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the correct temperature. The temperature and shelf life levels stated are dependent on - inter alia - the intended trade, seasonal requirements, variety, level of maturity and place of origin of the product. Fish and Shellfish Temperatures. If a plastic container was use, place the cover on and seal tightly. Place the fish back into the freezer as soon as possible. The EPA suggests even a more strict limit on low mercury level fish, which is 8 ounces of uncooked (6 ounces cooked) fish one time per week and only 3 ounces of uncooked (2 ounces cooked) fish one time per week for young children.