For these reasons I use a Lifetime 4ft folding table with adjustable legs and a hardwood or teflon cutting board. Plastic and Teflon cutting boards have less pores to trap bacteria. A piece of plywood is the worst thing to use. The grains in the wood are not tight and bacteria can penetrate. Fish contain scombroid, ciguatera, and tetrodotoxin poisoning. The poisons are seldom severe and will effect you within an hour of consumption. Hey guys bleach your surfaces and knife before and after cleaning your fish and you should be fine.
The problems most people do is not properly ice the fish after the catch and cross contamination. Once the fish is taken from the water bacteria starts its growth process. You cannot stop it but can slow it down. Remember treat fish like chicken. Never use a raw surface for a cooked product. And for you sushi lovers. Sushi grade fish has been frozen for a minimum of 7 days to kill bacteria. The trick to the quality is to freeze quickly and defrost slowly.
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