Fish And Seafood:The Tip To Know To Avoid Food Poisoning.

When you eat fish or shellfish, there is always a risk to get sick.

Mussels, oysters, salmon, whelks, crab, prawns, crayfish, langoustines... you can never be too careful!

Luckily, a cook buddy told me his secret to avoiding food poisoning with fish and seafood.

The trick is to use white vinegar to disinfect fish and seafood . Watch:

Contents

• 1. Immerse the fish in a vinegar solution
• 2. Use a white vinegar based spray
• Why does it work?

1. Immerse the fish in a vinegar solution

In a container, pour white vinegar and water in equal parts. Dip the fish in it. Let it soak for 5 minutes.

Then gently remove it and pat it dry. You can now cook it as usual.

Thanks to this vinegar bath, the bacteria likely to be on the fish are simply eliminated.

2. Use a white vinegar spray

You can also simply pour white vinegar into a spray.

Then spray a little vinegar on the dried fish or shellfish.

With this simple gesture, you will not only eliminate their strong odors, but also disinfect them.

There you go, you now know how to limit the risk of food poisoning from fish!

Why does it work?

Vinegar is an excellent disinfectant and bactericide recognized for a long time.

It has a very high antimicrobial effectiveness thanks to its high content of acetic acid.

Thanks to white vinegar, you no longer have the risk of getting sick from eating fish and shellfish.