Drying fish before cooking - Is it okay to leave it uncovered in the fridge?
I found an article where a restaurant chef shared a trick to prevent fish from sticking to the pan : leave it on a plate, uncovered for about an hour in the fridge to dry it out.
When I tried it, my housemate complained that it was "unhygienic" and insisted that I cover it with foil...which kind of defeats the purpose of drying it out in the fridge. I tried to explain that I was drying it out, but she just kept saying "please...its unhygienic..."
(Her food was not even on the same shelf by the way)
Do you think it is okay to leave it uncovered in the fridge? Any alternatives?
Best Answer
Totally safe to have uncovered
Bacteria can't jump off the fish and fly through the air. They can't crawl, swim, walk or ride bikes between items in the fridge by themselves. If you carefully place it in a clean container it is safe. The aroma may carry, but if the fish is fresh it should have little aroma and this will dissipate anyway.
Better Yet, dry it on the counter at room temp
You can also just have the fish out on the counter. This will bring it closer to room temp, and much of cooking and creating good texture is about temperature differences. Starting the fish at a warmer temperature will also help to create good texture and not stick. Do not worry about the safety of this. If the fish is fresh, any bacteria growth that might begin will be immediately killed in the cooking process. You can blot the fish gently right before cooking with paper towels for maximum drying. If the fish is still cold it will have condensation continually forming.
USDA guidelines show the time that food can be in the danger zone. Don't be alarmed by the 'doubling every 20 minutes.' Everything we touch, eat, see, taste, smell has bacteria on it or in it. It takes many doublings and the bacteria have to emit the toxins for something to become dangerous. If you hold food at room temp, it is coming out of refrigeration and into the danger zone, then will be cooked, ending the cycle. If the fish is poor quality to start with AND you have immune system deficiencies, then extra caution is required. Aged, infirm, or otherwise compromised immune systems should be treated with more caution.
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Quick Answer about "Drying fish before cooking - Is it okay to leave it uncovered in the fridge?"
Totally safe to have uncovered If you carefully place it in a clean container it is safe. The aroma may carry, but if the fish is fresh it should have little aroma and this will dissipate anyway.How long can you leave fish uncovered in the fridge?
The FDA also recommends you keep fresh fish, shrimp, scallops, and squid for just one to two days in the fridge.Can I store dry fish in the fridge?
The storage temperatures are fine, but I would recommend keeping the temperature closer to +2\xb0C than +4\xb0C. I would also recommend placing a plastic poly film over the top of the fish in the box. This will help to reduce moisture pick-up and cross-contamination.Does fish need to be covered in the fridge?
Cover them tightly with plastic wrap or aluminum foil and place in the coldest part of the refrigerator, the top shelf in the back. 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.How do you dry fish before cooking?
If you want moist, flaky fish, you'd think keeping it in its natural juices could only help the process. But to keep the fish from getting tough and mushy, always pat it dry with a paper towel before cooking it. That also goes for scallops, says Ben Conniff, co-founder of Luke's Lobster.Should You Bring Meat to Room Temperature Before Cooking?
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Answer 2
To my knowledge is better to cover the food when it goes into the fridge, you can poke holes thru the plastic wrap so there is no moisture. Also you can have it outside at room temperature for up to two hours till it starts growing bacteria (thats only if it was frozen) after the fish reach the temperature of 135 degrees it starts growing bacteria. If you want to dry it use a napkin towel to dry off the excess water before putting it to cook. I'm also a food manager for 3 years now.
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